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Lamb Stew Recipes

Classic Hearty Lamb Stew

A rustic, deeply comforting one-pot meal featuring melt-in-your-mouth lamb, tender root vegetables, and a rich, savory gravy. The perfect cozy dinner for chilly nights!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 19 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: European, irish recipes
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless lamb shoulder cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine or an additional cup of beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon dried thyme
  • 1 1/2 pounds Yukon gold potatoes peeled and cut into large chunks
  • 4 large carrots peeled and cut into 1-inch slices
  • 2 stalks celery chopped
  • 1 cup frozen peas
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Cutting board and sharp chef knife
  • Wooden spoon or heat-safe silicone spatula
  • Measuring cups and spoons

Method
 

  1. Coat the Lamb: In a large mixing bowl, toss the cubed lamb shoulder with the all-purpose flour, salt, and black pepper until the meat is evenly coated.
  2. Sear the Meat: Heat the olive oil in a large Dutch oven over medium-high heat. Add the coated lamb in batches, being careful not to crowd the pan. Sear for 4 to 5 minutes per batch until a dark brown crust forms on all sides. Transfer the browned meat to a plate and set aside.
  3. Saute the Aromatics: Reduce the heat to medium. Add the diced onion and chopped celery to the pot. Cook for 4 to 5 minutes until softened. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant and the tomato paste deepens in color.
  4. Deglaze the Pot: Pour in the dry red wine (or broth). Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. Let the liquid simmer and reduce by half, which should take about 3 minutes.
  5. Simmer the Stew: Return the browned lamb and any resting juices back to the pot. Pour in the beef broth and Worcestershire sauce. Stir in the dried rosemary and thyme. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes.
  6. Add the Root Vegetables: After the initial simmering time, stir in the chopped potatoes and carrots. Cover and continue to simmer for an additional 30 to 40 minutes, or until both the vegetables and the lamb are completely fork-tender.
  7. Finish and Serve: Stir in the frozen peas and let them heat through for about 2 minutes. The broth should naturally be thickened into a rich gravy from the flour coating on the meat. Taste and adjust the seasoning with extra salt and pepper if needed. Ladle into warm bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

Best Cut of Lamb: Boneless lamb shoulder is highly recommended for stewing. It has the perfect amount of fat and connective tissue to break down during the long cooking process, resulting in incredibly tender meat. Leg of lamb can be used, but it is leaner and may become dry.
Searing is Essential: Do not rush the searing step. Building that dark brown crust on the meat and the bottom of the pan is what gives the final gravy its deep, rich, and complex flavor profile.
Make Ahead: Stew is one of the few meals that actually tastes better on the second day. You can make this entirely in advance, store it in the refrigerator for up to 3 days, and gently reheat it on the stovetop before serving.