The lamb simmers into a deep, flavorful stew while potatoes fry until golden and crisp. Each bite pairs soft meat with a ...

Bring the stew to a boil, then reduce the heat to medium-low and simmer, partially covered, until the lamb is tender, anywhere from 75-90 minutes (or more if necessary to soften the lamb).

When the lamb is ready, transfer the pot to the stovetop and stir in the carrots. Simmer uncovered over medium-low heat until the carrots are tender, about 10 to 15 minutes.

As March brings longer days, an early spring chill is still in the air, making it an ideal time to gather around the table and warm up with a bowl of Colorado lamb stew. Colorado lamb is world ...

“We don’t eat lamb so used beef, added some small potatoes, and did large vertically sliced onions instead of chopped. My ‘go-to’ now for beef stew and I have been making stew for over 50 ...

Guinness Lamb Stew Serves 6 to 8 Ingredients 3 tablespoons extra-virgin olive oil, divided use ½ pound thick-cut pancetta, diced 2 pounds boneless lamb shoulder meat, cut into 2-inch chunks ...

It’ll bring abundant flavor to the stew, even after only 10 minutes of simmering, and its high fat content means there’s little risk of dry or overcooked meat, even if you happen to forget ...