This lamb stew is the perfect combination of savory and comforting. The slow-cooked lamb becomes incredibly tender, while the vegetables absorb the savory broth, creating layers of flavor. It’s a one-pot meal that’s easy to prepare, making it great for both weeknight dinners and special occasions. Plus, it fills your home with the most inviting aroma.
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
Olive oil
Onion, chopped
Garlic cloves, minced
Carrots, sliced
Celery, chopped
Potatoes, cubed
Tomato paste
All-purpose flour (for thickening)
Beef or lamb broth
Bay leaves
Fresh rosemary
Fresh thyme
Salt and pepper to taste
Optional: peas or green beans added toward the end of cooking
Directions
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add the lamb pieces and brown on all sides. Remove and set aside.
In the same pot, add onions, garlic, carrots, and celery. Cook until the vegetables start to soften.
Stir in tomato paste and flour, mixing well to coat the vegetables.
Return the browned lamb to the pot and pour in the broth. Stir to combine.
Add bay leaves, rosemary, thyme, salt, and pepper.
Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours, stirring occasionally.
Add potatoes and continue cooking for another 30–40 minutes until both the meat and vegetables are tender.
Optional: Add peas or green beans during the last 10 minutes of cooking.
Remove herbs before serving. Adjust seasoning if needed.
Servings and timing
This recipe makes about 6 servings. Preparation time: 20 minutes Cook time: 2 hours 30 minutes Total time: 2 hours 50 minutes
Variations
Add red wine along with the broth for a deeper flavor.
Use sweet potatoes or parsnips instead of regular potatoes for a twist.
Add barley or lentils for added texture and nutrition.
Spice it up with a pinch of cayenne or smoked paprika.
Make it Mediterranean-style by adding olives and a touch of lemon zest.
Storage/Reheating
Store leftover lamb stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat until heated through, stirring occasionally. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of lamb is best for stew?
Lamb shoulder or any stew meat with some fat and connective tissue is ideal, as it becomes tender during long cooking.
Can I make this lamb stew in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 7–8 hours.
Can I use boneless lamb?
Absolutely. Boneless lamb is convenient and still results in a flavorful stew.
How do I thicken lamb stew?
You can thicken the stew with a bit of flour or cornstarch mixed with water, or simply let it simmer uncovered to reduce the liquid.
What herbs go well with lamb stew?
Rosemary, thyme, bay leaves, and parsley all pair wonderfully with lamb.
Is lamb stew better the next day?
Yes, the flavors develop even more after sitting overnight, making leftovers even tastier.
Can I use other meats instead of lamb?
Yes, beef or goat can be used as alternatives, but the flavor will differ.
Should I sear the lamb before stewing?
Searing adds depth of flavor and is highly recommended.
What vegetables can I add to lamb stew?
Common additions include carrots, potatoes, peas, celery, parsnips, and green beans.
Can I make lamb stew ahead of time?
Yes, lamb stew is perfect for making ahead. Store it in the fridge and reheat before serving.
Conclusion
Lamb stew is a flavorful and comforting dish that brings warmth and satisfaction to the table. Whether you’re cooking for family, guests, or just craving a cozy meal, this recipe is sure to impress with its rich taste and tender ingredients. Make it once, and it may become a new favorite in your kitchen
Lamb stew is a hearty and comforting dish made with tender pieces of lamb, vegetables, herbs, and a rich broth. Slow-cooked to perfection, it’s ideal for colder days and brings together simple ingredients for a deeply satisfying meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 50 minutes
Yield:6 servings
Category:Main Course
Method:Stovetop
Cuisine:International
Diet:Halal
Ingredients
2 lbs lamb shoulder or stew meat, cut into chunks
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, chopped
3 potatoes, cubed
2 tbsp tomato paste
2 tbsp all-purpose flour
4 cups beef or lamb broth
2 bay leaves
1 sprig fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
Optional: 1 cup peas or green beans
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add lamb pieces and brown on all sides. Remove and set aside.
In the same pot, add onions, garlic, carrots, and celery. Cook until vegetables start to soften.
Stir in tomato paste and flour, mixing well to coat the vegetables.
Return browned lamb to the pot and pour in the broth. Stir to combine.
Add bay leaves, rosemary, thyme, salt, and pepper.
Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours, stirring occasionally.
Add potatoes and continue cooking for another 30–40 minutes until meat and vegetables are tender.
Optional: Add peas or green beans during the last 10 minutes of cooking.
Remove herbs before serving and adjust seasoning if needed.
Notes
Add red wine along with the broth for a deeper flavor.Swap regular potatoes with sweet potatoes or parsnips for a twist.Barley or lentils can be added for texture and nutrition.Spice it up with cayenne or smoked paprika.Try a Mediterranean twist with olives and lemon zest.Leftovers taste even better the next day.Freezes well for up to 3 months.
