Description
This hearty Lamb Stew is rich, comforting, and packed with tender chunks of lamb, vegetables, and a savory herb-infused broth. It’s a one-pot meal perfect for slow simmering and makes your kitchen smell amazing. Serve it with crusty bread or over mashed potatoes for a satisfying meal.
Ingredients
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2 pounds lamb stew meat (shoulder or leg), cut into 1 1/2-inch pieces
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Salt and black pepper, to taste
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2 tablespoons all-purpose flour
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2 tablespoons olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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2 tablespoons tomato paste
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4 cups beef or lamb broth
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1 cup dry red wine (optional – sub with more broth if needed)
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4 large carrots, peeled and cut into chunks
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3 large potatoes, peeled and diced
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2 stalks celery, chopped
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2 teaspoons fresh rosemary (or 1 tsp dried)
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1 teaspoon dried thyme
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2 bay leaves
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1 cup frozen peas
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Fresh parsley, chopped (for garnish)
Instructions
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Brown the lamb:
Pat lamb dry and season with salt and pepper. Toss in flour to coat lightly.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Brown lamb in batches, about 2–3 minutes per side. Remove and set aside. -
Sauté aromatics:
In the same pot, reduce heat to medium. Add onion and cook for 3–4 minutes until soft.
Stir in garlic and tomato paste; cook for 1 minute. -
Deglaze & simmer:
Pour in wine (if using) and scrape up any browned bits. Simmer for 2 minutes.
Return lamb to the pot. Add broth, carrots, potatoes, celery, rosemary, thyme, and bay leaves. -
Cook the stew:
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, until lamb is fork-tender. -
Finish and serve:
Remove bay leaves. Stir in peas and cook for another 5 minutes.
Taste and adjust salt and pepper as needed.
Serve hot, garnished with chopped parsley.
Notes
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This stew tastes even better the next day—great for leftovers!
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For a thicker stew, mash a few potatoes into the broth or simmer uncovered for the last 15 minutes.
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Freezes well for up to 3 months.