Traeger Kitchen
Lamb Stew
Prep Time
45 Minutes
Cook Time
1 Hours
Effort
Pellets
Oak
Tender lamb roasted with onions and spices makes for a hearty and flavorful dish to keep warm on any cold evening.
Ingredients
Units of Measurement:
main
salt and pepper
2 Tablespoon olive oil
3 Pound Lamb, cut into 1/2'' chunks
4 Clove garlic, chopped
1/4 Cup tomato paste
2 Cup beef stock
2 Tablespoon dried thyme
2 Whole bay leaves
12 Ounce Stout Beer
3 Large Carrot, Diced
1 Large Turnip, diced
2 Cup onion, diced
1 Large Parsnips, Peeled and Cubed
Potatoes, mashed
Steps
1
When ready to cook, set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).2
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.Ingredients
As Needed salt and pepper
2 Tablespoon olive oil
3 Pound Lamb, cut into 1/2'' chunks
3
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.4
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.Ingredients
4 Clove garlic, chopped
1/4 Cup tomato paste
2 Cup beef stock
2 Tablespoon dried thyme
2 Whole bay leaves
As Needed salt and pepper
12 Ounce Stout Beer
5
While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender. Serve hot with mashed potatoes. Enjoy!Ingredients
3 Large Carrot, Diced
1 Large Turnip, diced
2 Cup onion, diced
1 Large Parsnips, Peeled and Cubed
As Needed Potatoes, mashed
6