Lamb Stew Recipe

Why You’ll Love This Recipe

Lamb Stew is a hearty, comforting dish packed with tender lamb, rich broth, and a medley of vegetables. It’s perfect for cooler months or whenever you’re craving something filling and flavorful. The slow-cooked meat becomes melt-in-your-mouth tender, while the herbs and seasonings infuse the entire dish with savory depth. Whether served with crusty bread or over mashed potatoes, this stew is a satisfying classic.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lamb shoulder or stew meat (cut into chunks)onionsgarliccarrotscelerypotatoesbeef or lamb stocktomato pasteflourolive oilbay leavesfresh rosemaryfresh thymesaltblack pepperred wine (optional)peas (optional, added at the end)

directions

Pat the lamb dry and season with salt and pepper.

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Brown the lamb in batches, ensuring each piece gets a nice sear. Remove and set aside.

In the same pot, add more oil if needed and sauté chopped onions, carrots, and celery until softened.

Stir in garlic and cook for 1 minute.

Sprinkle flour over the vegetables and stir to coat, cooking for another minute.

Add tomato paste and cook briefly to deepen the flavor.

Deglaze the pot with red wine (if using), scraping up any browned bits.

Return the lamb to the pot, then pour in the stock until the meat is just covered.

Add bay leaves, rosemary, and thyme.

Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.

Add potatoes and continue simmering for another 30 minutes, until they are fork-tender.

Stir in peas during the last 5 minutes of cooking.

Adjust seasoning with salt and pepper to taste. Remove herbs and serve hot.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 2–2.5 hoursTotal time: 2.5–3 hours

Variations

Add parsnips or turnips for extra root vegetable flavor.

Use Guinness or dark beer instead of wine for a richer taste.

Try adding barley or lentils for a thicker, more filling stew.

Swap rosemary and thyme for oregano and parsley for a Mediterranean twist.

Add a dash of Worcestershire sauce or balsamic vinegar for tang.

storage/reheating

Store lamb stew in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze in portions for up to 3 months.Reheat on the stove over medium heat, adding a splash of water or broth if needed.Microwave in a covered dish, stirring halfway through for even heating.

FAQs

Can I use boneless lamb?

Yes, boneless lamb shoulder or leg works well and simplifies serving.

Can I make this in a slow cooker?

Absolutely. Brown the lamb and sauté the vegetables first, then cook on low for 7–8 hours or high for 4–5 hours.

What can I serve with lamb stew?

Crusty bread, mashed potatoes, or rice all pair wonderfully with lamb stew.

Can I make it ahead of time?

Yes, stew often tastes better the next day after the flavors meld.

Is red wine necessary?

No, it adds depth but you can substitute with extra stock or grape juice for a non-alcoholic version.

Can I thicken the stew more?

Yes, simmer uncovered at the end or add a cornstarch slurry for a thicker consistency.

Can I use other meats?

Yes, beef or venison are good substitutes, though the flavor will change slightly.

Is this stew gluten-free?

Use cornstarch or a gluten-free flour blend instead of regular flour.

Can I add beans?

Yes, cannellini or white beans can be a great addition for more protein and texture.

What if my stew is too salty?

Add a peeled potato and simmer—it will absorb some salt. Remove it before serving.

Conclusion

Lamb Stew is a soul-warming dish that combines rich flavors, tender meat, and hearty vegetables into one bowl of comfort. It’s perfect for gatherings, meal prep, or simply cozying up on a chilly evening. Once you’ve made this timeless recipe, it might just become a go-to favorite in your kitchen.

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