Lamb Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lamb Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lamb Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 lbs. lamb shanks, cut into thirds
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 tbsp. sweet paprika
• 1 lb. fresh or frozen green beans
• 1 small can tomato sauce
• 1 medium can peeled tomatoes

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Remove as much fat as possible from meat

Step 2: Technique & Execution

Braise meat in a large kettle

Step 3: Technique & Execution

Add 1/2 cup water, add onion and green pepper and braise until onion and green pepper are transparent

Step 4: Technique & Execution

Braise until meat sizzles, but is not burned

Step 5: Technique & Execution

Add 2 tablespoons paprika, blend thoroughly

Step 6: Technique & Execution

Add can of tomato sauce and peeled tomatoes and boil water to cover mixture