Lamb Stew Basic Recipe

Ingredients

• 1 onion
• 1 Garlic clove
• 250 g small, firm potatoes
• 2 carrots
• 250 g celery root
• 800 g lamb meat (e.g., shoulder, trimmed)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 250 ml alcohol‑free wine
• 600 ml lamb stock
• Salt
• Pepper
• 1 herb bundle (1 bay leaf, 1 sprig rosemary, 2 sprigs thyme)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel and cube or julienne the potatoes, carrots, and celery root as desired.

2. 2.

   Rinse the meat, pat dry, and cut into bite‑sized cubes. Brown in hot oil in a pot or Dutch oven over medium heat. Add the vegetables and sauté until lightly browned.

3. 3.

   Stir in tomato paste and deglaze with wine. Pour in stock. Season with salt and pepper, cover partially, and simmer gently for about 1½ hours, stirring occasionally and adding more stock if needed. During the last 15 minutes add the herb bundle. Taste the stew and serve.