Ingredients
Method
- Season and Sear the Lamb: Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb in batches, ensuring they are not crowded. Sear until browned on all sides, about 2-3 minutes per side. Remove lamb to a plate and set aside. Do not wipe out the pot; those brown bits are flavor.
- Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil if needed. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the garlic and tomato paste, stirring constantly for 1 minute until the paste darkens slightly and becomes fragrant.
- Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes to reduce slightly. Return the lamb and any accumulated juices to the pot. Add the beef broth and oregano. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, or until the lamb is fork-tender.
- Cook the Broccoli: Uncover the pot. Increase heat to medium-high and bring the liquid back to a gentle bubble. Add the broccoli florets. Stir them into the sauce so they are submerged in the liquid. Cook for 3-5 minutes, until the broccoli is bright green and tender-crisp.
- Final Adjustments: Taste the broth and adjust seasoning with more salt or pepper if needed. If the stew is too thin, simmer uncovered for another 2-3 minutes to reduce slightly. Remove from heat. Garnish with fresh parsley if desired. Serve immediately with crusty bread.
Nutrition
Notes
The broccoli holds its structure against the rich sauce without turning to mush if you toss it in at the very end. It’s become a staple because it feels special but requires almost no active staring-at-the-stove time. Just chop, sear, simmer, and finish.