Lamb Stew with Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lamb stew with vegetables is a cozy, hearty braise of tender lamb, root vegetables, and herbs steeped in Guinness and beef broth. Rich, warming, and deeply flavored comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 lbs lamb shoulder, (well-trimmed and cut into 1½-in (4-cm) pieces)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable or olive oil
- 2 medium yellow onions (cut into 1½-in (4-cm) chunks)
- 6 cloves garlic, (peeled and smashed)
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup Guinness
- 3 cups beef broth
- 2 cups water, (plus 2 tablespoons more for cooking onions and garlic)
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
- 4 large carrots, (peeled and cut into 1-in (2.5-cm) chunks on the diagonal)
- 1 lb small white boiling potatoes ((baby yukons), cut in half)
- 1 cup frozen peas
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h 30m
- Sodium
- 2129mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1642mg
- Calcium
- 111mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.