Lamb Stew with Rice Recipe (Can be slow-cooked for Shabbat)
Here’s a delicious recipe for Lamb Stew with Rice that can be slow-cooked for Shabbat:
- 2 pounds of lamb stew meat, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 cups beef or lamb broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups long-grain white rice
- Chopped fresh parsley for garnish
- Heat the olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Add the lamb cubes and sear them on all sides until browned. Remove the lamb from the pot and set aside.
- Add the chopped onion, garlic, carrots, and celery to the same pot. Cook until the vegetables are softened, about 5 minutes.
- Add the seared lamb back into the pot with the vegetables. Stir in the beef or lamb broth, red wine, tomato paste, bay leaves, thyme, rosemary, salt, and black pepper. Bring to a boil.
- Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the stew simmer on low heat for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
- In the meantime, prepare the rice according to the package instructions. Set aside.
- Once the lamb stew is done, remove and discard the bay leaves. Taste and adjust seasoning as needed.
- To serve, ladle the lamb stew over cooked rice in individual serving bowls. Garnish with chopped fresh parsley for added freshness and flavor.
This Lamb Stew with Rice is a comforting and flavorful dish perfect for Shabbat or any special occasion. Enjoy the delicious aromas that will fill your home as it slow-cooks, and savor the tender lamb and rich flavors in every spoonful. Shabbat Shalom.