Lamb Stew

With a rich, velvety broth and tender pieces of lamb, you'll be hard-pressed to find a cozier meal than this lamb stew. While it may sound elaborate, this hearty stew can be yours in under 2 hours, and all in one pot. The broth is velvety smooth and super flavorful, without requiring any additional thickening agents other than our tender potatoes. Whether you’re looking for the coziest Passover meal, a post-Easter weeknight dinner, or just for the ultimate comfort food, this lamb stew won’t disappoint. Here’s everything you need to know:

What People Are Saying:

“We love this - it is now a weekend family tradition :) Thank you :D” - web5439

“I had lots of left-over leg of lamb from Easter! Loved this recipe! Made it just as suggested. Everyone at my table loved it!! Thank you for the great way to use left over lamb!” - BlueCarrot

“Made this today - fantastic - especially with a crusty bread to enjoy the broth. Happy I opted for this recipe instead of the usual Irish style lamb stew.” - Tcrpa727

How to Make Lamb Stew

INGREDIENTS

• Lamb: We use (and prefer) lamb shoulder roast in this recipe. While you can cook it as directed in this recipe, this is a great way to use up that leftover lamb from your Easter roast lamb too.
• Vegetables: Nearly every stew benefits from a base of onions, carrots, and celery, and we like to add baby potatoes here too to make this even heartier. Feel free to add in additional vegetables too—peas, turnips, mushrooms, parsnips, or green beans would all be great.
• Tomato Paste and Worcestershire Sauce: These might seem a little out of place or skippable, but we really don’t recommend it! These ingredients really add a depth of flavor and umami that makes this recipe so comforting and craveable.
• Beef Broth: We call for broth here because it’s often easier to find, but if you’ve got good beef stock available, use it! You could also replace this with chicken or vegetable broth/stock, though it will change the flavor of the stew a bit. Whichever you choose, make sure to go with low sodium, and be mindful of the salt you add. Since this stews for a while, too much salt in the beginning can make it taste overly salty at the end.
• Spices: We keep it pretty classic here with some ground cumin, a little smoked paprika, fresh rosemary (though feel free to use dry), and bay leaves, but feel free to change it up. Different herbs, or a little more spice would be welcome here.
• Red Wine: The addition of red wine in this stew amplifies its existing flavors, and adds a richness that our stew wouldn’t be the same without. While technically you can make this lamb stew without it (by adding more broth), we highly recommend including it.
• Cornstarch: You might be wondering where the flour is in this recipe. We've got good news: you don't need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. If you’re looking for an even thicker broth, use slightly less broth and utilize the optional cornstarch. Just make sure to mix it with the cold water before adding it to your stew to avoid clumps.
• Parsley: We’re big fans of garnishing with a little chopped herbs to our recipes for a little added visual appeal, but feel free to skip or swap for another.

STEP-BY-STEP INSTRUCTIONS

To start this recipe, first you’re going to want to sear your lamb. Heat oil in a large, heavy-bottomed pot (like a Dutch oven), then add your lamb. If the bottom of your pot isn’t large enough to sear all your meat at once, work in batches. Make sure each piece is browned on all sides by turning them regularly, then set aside.

In the same pot, cook your onion, carrots, and celery with some salt and pepper until soft, or about 5 minutes. Don’t rush this, or your stew will taste of raw onions, and not have that sweet, nearly-caramelized taste a well-cooked onion brings. Add your garlic, tomato paste, cumin, and paprika, and cook until the tomato paste has darkened and you can really smell the garlic. Don’t skip this part—raw tomato paste is not a flavor you want in your final stew.

Add your lamb back to your pot (before you add the liquid so it doesn’t splash!), then add your broth, wine, Worcestershire sauce, rosemary, and bay leaves. Bring to a boil, then reduce to a simmer and season with salt and pepper. Cover and let simmer for 30 minutes, or until lamb is tender. During this time is a great time to chop your potatoes. Cut them into a bowl of water to prevent them from browning—you can drain it before you add them to the pot once the lamb has softened.

Once that first 30 minutes is up, add your cut baby potatoes to the stew, then re-cover it and simmer it for another 30 minutes, or until potatoes are tender and the stew has thickened. Want it a little thicker? Whisk your cornstarch and cold (yes, cold!) water together until the starch is dissolved, then add to stew. Bring it up to a boil, and stir until thickened.

Remove your bay leaves and rosemary sprigs, and spoon into bowls for serving. Garnish with parsley, if desired. Enjoy!

Full list of ingredients and directions can be found in the recipe below.

What To Serve With Lamb Stew

We suggest serving with plenty of crusty bread (or fluffy potato rolls)—you're gonna want to soak up every last drop. You could go hard on the comfort theme, and serve this alongside creamy mashed potatoes (or mashed potato casserole?) or polenta, or add some additional vegetables to your meal. Check out our top veggie sides for inspiration, but anything goes!

Storage

If you have any leftovers, let cool to room temperature before refrigerating in an airtight container in the fridge for up to 4 days.