This robust lamb stew, with its rich, velvety broth and tender meat, is sure to provide a cozy, comforting dining experience that will be hard to top.
Cut
Lamb Shoulder Roast
Cook
Stovetop
Serves
6
Prep time
20 Minutes
Cook time
1 hr or more
Level
Basic
Print recipe
Easy Lamb Stew

Ingredients

  • 1 lb diced Atkins Ranch Lamb Shoulder
  • Cooking oil
  • 2 finely chopped onions
  • 2 cloves chopped garlic
  • 4 cups beef stock
  • 4 cups water (more if needed during cooking)
  • 14 oz can chopped tomatoes with juice
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 sprig thyme
  • 3/4 cup pearl barley, rinsed
  • 1 peeled and diced potato
  • 1 1/2 cups butternut squash, cubed and/or 2 carrots, peeled and diced
  • 1 handful finely shredded green cabbage
  • 1 handful chopped flat leaf parsley
  • Pair with: crusty French bread

Method

  1. In a large pot over medium-high heat add oil to cook onion, carrots, and celery until onion is clear. Add tomato paste, garlic salt, cumin, paprika & rosemary, and cook until paste has darkened.
  2. Transfer lamb to a plate. Lower the heat, add another dash of oil + onions and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add potatoes. Cover and simmer until potatoes are tender.
  3. Pour in beef stock, water and tomatoes. Return lamb to saucepan along with herbs and barley.
  4. Bring soup to a boil, add bay leaf and herbs, then cover and reduce heat. Simmer for 1 1/2 hours until lamb is almost tender, stirring frequently.
  5. Add potato, squash and/or carrots, and cabbage and simmer for a further 30 minutes until the vegetables are tender. Remove bay leaf and herbs.
  6. Serve soup hot, sprinkled with chopped parsley and fresh crusty bread on the side.