French Lamb Stew-Theresa Shea
A hearty French lamb stew featuring tender lamb, melt-in-your-mouth vegetables, and aromatic herbs, perfect for comforting family dinners or special occasions.
Ingredients
- 1 1/2 lb. boneless New Zealand lamb, cubed ⓘ
- 2 Tbsp. salad oil ⓘ
- 1 1/2 tsp. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 2 Tbsp. flour ⓘ
- 2 c. bouillon ⓘ
- 1 large tomato, skinned ⓘ
- 1 clove garlic ⓘ
- 1/8 tsp. thyme ⓘ
- 1 bay leaf ⓘ
- 8 small, whole potatoes ⓘ
- 4 carrots, cut in 1-inch lengths ⓘ
- 1 turnip, cut in 1-inch cubes ⓘ
- 4 small onions, halved ⓘ
- 10 oz. pkg. frozen peas ⓘ
Instructions
- Brown lamb cubes in salad oil.
- Sprinkle with sugar and cook for 5 minutes.
- Season with salt, pepper, and flour; stir and cook for 5 minutes longer.
- Add bouillon to cover meat. Remove seeds and chop tomato.
- Add tomato, garlic clove, thyme, and bay leaf to lamb.
- Bring to a boil; cover and cook for 1 hour or until meat is tender.
- Add potatoes, carrots, turnip, and onions.
- Cover and cook over low heat until vegetables are tender, about 45 minutes.
- Add peas and beans 10 minutes before serving.
Tips & Substitutions
For added depth of flavor, consider marinating the lamb in red wine with herbs overnight before cooking. If you don't have fresh thyme, dried thyme can be used in a pinch, but reduce the amount to 1/4 of what is called for. To thicken the stew, you can also use cornstarch mixed with water instead of flour.
Serving Suggestions
This hearty French Lamb Stew pairs beautifully with crusty bread or over creamy mashed potatoes. A simple green salad on the side adds freshness. For a comforting touch, serve with Amanda'S Elephant Stew or a glass of red wine to enhance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stew on the stovetop over low heat, stirring occasionally. You can also microwave it in single servings, covered, for 2-3 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of French Lamb Stew-Theresa Shea contains roughly 543 calories, with 27g protein, 71g carbohydrates, and 20g fat. It is an excellent source of vitamin A (247% of the Daily Value), dietary fiber (80% of the Daily Value), and vitamin C (80% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1960mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Yes, you can substitute beef or pork for lamb, but adjust the cooking time accordingly as different meats have different tenderness levels. Beef typically needs longer cooking to become tender.
What can I use instead of bouillon?
If you don't have bouillon, you can use homemade stock or broth. Just ensure it’s well-seasoned to maintain the stew's flavor. Vegetable broth is also a great option for a lighter taste.
Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors meld. After cooking, let it cool completely, then store it in the refrigerator. Just reheat it gently before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).