Best-Ever Lamb Stew

Step 1

In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.

Step 2

In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.

Step 3

Add lamb back to dutch oven then add stock, wine, Worcestershire sauce, rosemary, and bay leaves.

Step 4

Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.

Step 5

Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.

Step 6

Remove bay leaves and rosemary and garnish with parsley before serving.