Lamb Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	0%	71%
fat	0%	3%
aromatics	0%	23%
salt	0%	0%
thickener	0%	1%
vegetables and beans	0%	91%
collagen idx	0.0	0.8
marbling idx	0.0	0.5

Where it stands out

• #1 of 148 for gravy quality
• #2 of 148 for depth of browning

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tbsp. vegetable oil
907 g	2 lb. lamb shoulder roast, cubed into 1" pieces
150 g	1 onion, chopped
122 g	2 carrots, peeled and cut into rounds
80 g	2 stalks celery, chopped
	Kosher salt
	Freshly ground black pepper
9 g	3 cloves garlic, minced
66 g	1/4 c. tomato paste
2 g	1 tsp. ground cumin
2 g	1 tsp. smoked paprika
1440 g	6 c. low-sodium beef broth
236 g	1 c. red wine
16 g	1 tbsp. Worcestershire sauce
3 g	3 sprigs fresh rosemary
2 g	2 bay leaves
907 g	2 lb. baby potatoes, halved
5 g	2 tsp. cornstarch, optional
10 g	2 tsp. cold water, optional
25 g	1/4 c. freshly chopped parsley, for garnish

Method: 6 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I give this recipe a total of Infinite stars!!!! I normally don't leave any reviews on the websites of the recipes that I use. However, This recipe for salvaging leftover Leg of Lamb, was a complete success. My husband is a very finicky eater, as well as my ” — a cook, 5★

“To Ms. Lena Abraham, I made this Lamb Stew tonight and it was delicious - I used 4 cups of beef broth for thicker consistency and added the potatoes along with the onions and carrots; no wine since hubby doesn't like it. As a trained chef and I am always sur” — a cook, 5★