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  • Lamb Stew
 
  • Lamb Stew
 

Lamb Stew

Lamb Stew
0.0
0.00Lamb Stew
|
  • Difficulty3/5
  • Prep time45 mins
  • Cook time1 hr
  • Serves4 - 6
  • HardwoodOak

Tender lamb roasted with onions and spices makes for a hearty and flavorful dish to keep warm on any cold evening.

Ingredients

  • 3 Tbsp. Olive Oil
  • 3 lbs. Lamb, Cut into 1/2” Chunks
  • 4 cloves Garlic, Chopped
  • to taste Salt & Pepper
  • 1/4 cup Tomato Paste
  • 2 cups Beef Stock
  • 12 oz. Beer, Preferably Stout
  • 2 tsp. Thyme, Dried
  • 2 Bay Leaves
  • 3 large Carrots, Diced
  • 1 large Turnip, Diced
  • 2 cups Pearl Onions, Diced
  • 1 large Parsnip, Diced
  • 3 Tbsp. Olive Oil
  • 3 lbs. Lamb, Cut into 1/2” Chunks
  • 4 cloves Garlic, Chopped
  • to taste Salt & Pepper
  • 1/4 cup Tomato Paste
  • 2 cups Beef Stock
  • 12 oz. Beer, Preferably Stout
  • 2 tsp. Thyme, Dried
  • 2 Bay Leaves
  • 3 large Carrots, Diced
  • 1 large Turnip, Diced
  • 2 cups Pearl Onions, Diced
  • 1 large Parsnip, Diced

Preparation

When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).

Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.

Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.

Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.

While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender. Serve hot with mashed potatoes. Enjoy!

  • Difficulty3/5
  • Prep time45 mins
  • Cook time1 hr
  • Serves4 - 6
  • HardwoodOak

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