Cuban-Style Lamb Stew Recipe

Name: Cuban-Style Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes; 1 cup flour; 1 teaspoon seasoning salt or 1 teaspoon white salt; black pepper; oil, for browning sauce; 1 large onion, chopped; 2 tablespoons chopped fresh garlic (or to taste); 4 -5 carrots, cut into large chunks; 3 celery ribs, coarsley chopped; 2 -3 tablespoons brown sugar, packed; 1 -2 teaspoon dried thyme (rubbed between fingers to release the flavor); 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon cinnamon; 1/4 teaspoon clove; 1/2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes); salt and black pepper; 1/2 cup dry red wine (or to taste); 3 1/2 cups beef broth (you can add in more broth if desired); 1 lb button mushroom (optional, can use less if desired)

Servings: persons

2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes
1 cup flour
1 teaspoon seasoning salt or 1 teaspoon white salt
black pepper
oil, for browning sauce
1 large onion, chopped
2 tablespoons chopped fresh garlic (or to taste)
4 -5 carrots, cut into large chunks
3 celery ribs, coarsley chopped
2 -3 tablespoons brown sugar, packed
1 -2 teaspoon dried thyme (rubbed between fingers to release the flavor)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes)
salt and black pepper
1/2 cup dry red wine (or to taste)
3 1/2 cups beef broth (you can add in more broth if desired)
1 lb button mushroom (optional, can use less if desired)

1
Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
2
Prepare a large Dutch oven or heavy-bottomed pot.
3
Add in oil to cover bottom of the pot over medium-high heat.
4
Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
5
Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
6
Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
7
Add in wine, broth and browned lamb; mix to combine.
8
Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
9
Season with salt to taste and more black pepper if desired.

593

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes, 1 cup flour, 1 teaspoon seasoning salt or 1 teaspoon white salt, black pepper, and more.

Yes, Cuban-Style Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban-Style Lamb Stew

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