Lamb Stew Recipe Clara quick dinners

Lamb Stew is the ultimate comfort food—tender chunks of lamb slow-cooked with aromatic herbs, hearty vegetables, and a rich, savory broth. Perfect for cozy dinners or weekend cooking, this classic dish is a satisfying way to showcase the bold flavor of lamb in a one-pot meal that’s deeply flavorful and nourishing.

Why You’ll Love This Recipe

• Deep, rich flavor that develops beautifully as it simmers
• Perfect for make-ahead meals—tastes even better the next day
• A hearty and complete meal in one pot
• Easy to customize with your favorite veggies and herbs
• Freezer-friendly for future comfort meals

Ingredients

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

• Boneless lamb shoulder or leg, cut into chunks
• Salt and black pepper
• Olive oil
• Yellow onion, chopped
• Garlic cloves, minced
• Carrots, peeled and chopped
• Potatoes, peeled and chopped
• Tomato paste
• Red wine (optional)
• Beef or lamb broth
• Bay leaves
• Fresh rosemary or thyme
• Frozen peas (optional, added at the end)

Directions

1. Brown the lamb:
   Season lamb generously with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove and set aside.
2. Sauté the vegetables:
   In the same pot, add more oil if needed. Sauté onions and garlic until fragrant and golden. Add tomato paste and stir to coat.
3. Deglaze and build flavor:
   Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for 23 minutes. Return lamb to the pot.
4. Simmer the stew:
   Add chopped carrots and potatoes. Pour in broth to cover. Add bay leaves and herbs. Bring to a boil, then reduce to a low simmer and cover. Cook for 1½ to 2 hours, or until lamb is fork-tender.
5. Finish and serve:
   If using peas, stir them in during the last 10 minutes of cooking. Remove bay leaves and herb stems. Taste and adjust seasoning. Serve hot.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes

Variations

• Moroccan-style: Add cinnamon, cumin, chickpeas, and dried apricots
• Guinness Lamb Stew: Replace red wine with stout and add mushrooms
• Root veggie mix: Try adding parsnips, turnips, or rutabaga
• Low-carb: Skip the potatoes and use cauliflower florets instead

Storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days
• Freezing: Freeze cooled stew in portions for up to 3 months
• Reheating: Reheat on the stovetop over medium heat, or microwave until hot

FAQs

What cut of lamb is best for stew?

Lamb shoulder or leg works best—both become tender and flavorful with slow cooking.

Can I use bone-in lamb?

Yes, bone-in cuts like lamb shanks work great and add extra flavor.

Can I make this in a slow cooker?

Absolutely. Brown the meat first, then cook on low for 78 hours or high for 45 hours.

Can I use water instead of broth?

You can, but broth gives the stew much more depth of flavor.

Can I make lamb stew without wine?

Yes, substitute with more broth or a splash of balsamic vinegar for depth.

How do I thicken lamb stew?

Let it simmer uncovered toward the end to reduce, or mash some potatoes into the broth.

What herbs go best with lamb?

Rosemary, thyme, and bay leaves are all excellent with lamb.

Is lamb stew gluten-free?

Yes, as long as you use gluten-free broth and check your seasonings.

Can I make it ahead of time?

Yes, it actually tastes better the next day after the flavors meld.

What should I serve with lamb stew?

Crusty bread, mashed potatoes, or a simple salad pair beautifully.

Conclusion

This Lamb Stew is a timeless, heartwarming dish that brings comfort and bold flavor to your table. Whether you’re cooking for family or simply craving a cozy, satisfying dinner, this recipe delivers tender meat, rich broth, and comforting veggies in every spoonful. Make it once, and you’ll come back to it all season long.

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