Lamb Stew

Save this article on:

When it comes to soul-warming comfort food, few dishes compare to a traditional Lamb Stew. Bursting with tender chunks of slow-cooked lamb, melt-in-your-mouth potatoes, rustic carrots, and savory broth infused with herbs, this stew is the kind of dish that fills your kitchen with cozy aromas and your bowl with pure satisfaction. It’s a classic for a reason—deeply flavorful, hearty, and perfect for cold nights or a weekend gathering.

This stew is more than just food—it’s a hug in a bowl. Whether you’re simmering it on the stovetop or letting it slow-cook gently in the oven, the end result is a rich, nourishing meal that satisfies every craving. The combination of simple ingredients and traditional cooking methods creates a dish that feels timeless yet special every time you serve it.

Why You’ll Love This Lamb Stew

• Rich, savory flavor that deepens with every bite.
• Uses affordable, everyday ingredients.
• Perfect for meal prep—tastes even better the next day.
• Can be made on the stovetop or in a slow cooker.
• Comforting and filling—ideal for chilly evenings or family dinners.

Preparation Phase & Tools to Use

Before diving into the cooking process, it’s helpful to gather your tools and ingredients to ensure a smooth experience.

Essential Tools and Equipment:

• Large Dutch Oven or Heavy Pot: Crucial for browning the lamb evenly and allowing the stew to simmer gently without burning.
• Sharp Chef’s Knife: For clean, efficient chopping of lamb, carrots, onions, and potatoes.
• Wooden Spoon or Silicone Spatula: Great for stirring the stew without damaging your cookware.
• Cutting Board: A sturdy surface to prep your meat and vegetables safely.
• Measuring Cups & Spoons: Helpful for accurate seasoning and liquid measurements.

Using the right tools not only streamlines your prep but also ensures better texture and flavor during the cooking process.

Preparation Tips

For the most flavorful stew, start by browning your lamb in batches to build a rich base of flavor—don’t overcrowd the pot. Choose bone-in lamb shoulder or stew meat with some fat for tenderness and taste. Keep your vegetable cuts rustic but even for consistent cooking. Adding the potatoes a bit later in the cooking process helps them retain shape without becoming mushy. Lastly, don’t rush the simmer—slow and low is the key to depth of flavor and melt-in-your-mouth meat.

---

Ingredients for this Lamb Stew

• 2 lbs lamb shoulder, cut into 1.5-inch chunks
• 2 tablespoons olive oil or vegetable oil
• 4 slices thick-cut bacon, chopped (optional for extra richness)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and cut into large chunks
• 3–4 medium Yukon gold or baby potatoes, halved
• 1 small parsnip or turnip, peeled and cubed (optional)
• 2 tablespoons tomato paste
• 4 cups low-sodium beef or chicken broth
• 1 cup water (more if needed)
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

---

Step 1: Brown the Lamb

Start by heating 1 tablespoon of oil in a large Dutch oven over medium-high heat. Pat the lamb pieces dry with paper towels and season them generously with salt and pepper. In batches, sear the lamb until browned on all sides, about 3–4 minutes per side. Remove the lamb and set aside.

Step 2: Cook the Bacon and Aromatics

In the same pot, add the chopped bacon and cook until slightly crispy (about 4 minutes). Add in the onion and cook for another 3–4 minutes until softened. Stir in the garlic and tomato paste and cook for 1–2 minutes until fragrant and slightly caramelized.

Step 3: Deglaze and Build the Broth

Pour in a splash of broth or water to deglaze the pot, scraping up the brown bits stuck to the bottom. Return the seared lamb to the pot, then pour in the remaining broth and water. Add the Worcestershire sauce, bay leaves, thyme, and a generous pinch of salt and pepper. Bring to a gentle boil.

Step 4: Simmer the Stew

Reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, stirring occasionally. The lamb should become tender and the flavors should deepen. Taste the broth and adjust seasoning if needed.

Step 5: Add the Vegetables

After about 1.5 hours of simmering, add the carrots, potatoes, and parsnip (if using). Continue to cook, covered, for another 30–40 minutes until the vegetables are fork-tender.

Step 6: Final Touches and Serving

Once everything is tender and the broth has thickened slightly, discard the bay leaves. Taste and adjust salt and pepper again. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over mashed potatoes.

---

Notes

Lamb Stew is one of those recipes that improves with time. The flavors deepen as it rests, so don’t hesitate to make it a day in advance—it’ll taste even better the next day. Using bone-in lamb adds more depth to the broth, though boneless cuts are perfectly fine if that’s what you have. You can also adapt the vegetables based on what’s in season or what you already have on hand. Root vegetables like rutabaga, celery root, or sweet potatoes are excellent additions or substitutions.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the pot when searing lamb: This leads to steaming rather than browning. Brown in batches for maximum flavor.
• Skipping the deglazing step: The browned bits on the bottom of the pot are packed with flavor and should be scraped up into the broth.
• Adding all vegetables too early: Starchy vegetables like potatoes can become mushy if added too soon. Add them midway through the simmer.
• Using low-quality broth: Since this dish is broth-heavy, using a flavorful stock (homemade or high-quality store-bought) is essential.
• Not tasting and adjusting: Always taste before serving. A pinch more salt or pepper can make a big difference.

---

Storage Instructions

Allow the stew to cool to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stove over medium heat, adding a splash of water or broth if the stew has thickened too much.

---

Estimated Nutrition

(Per serving – based on 6 servings)

• Calories: 480
• Protein: 32g
• Carbohydrates: 22g
• Fat: 28g
• Saturated Fat: 10g
• Fiber: 4g
• Sugar: 4g
• Sodium: 780mg

---

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Brown the meat and aromatics first, then transfer everything to a slow cooker and cook on low for 7–8 hours.

What type of lamb is best for stew?

Lamb shoulder or leg cut into chunks works best. These cuts become tender with slow cooking and have great flavor.

Can I skip the bacon?

Absolutely. While bacon adds depth and richness, the stew will still be delicious without it.

How can I thicken the broth?

Let it simmer uncovered during the last 20 minutes, or mash a few potato chunks into the stew to naturally thicken it.

Can I add wine to the stew?

Yes. Adding 1/2 to 1 cup of dry red wine after browning the meat adds depth. Simmer it for a few minutes before adding broth.

Is this stew gluten-free?

Yes, as long as you ensure the broth and Worcestershire sauce used are gluten-free.

Can I make this ahead of time?

Definitely. In fact, it’s encouraged! It tastes even better the next day.

What to serve with lamb stew?

Crusty bread, mashed potatoes, or even buttered noodles make great companions to soak up the flavorful broth.

---

Conclusion

Lamb Stew is a timeless, nourishing dish that blends tender meat, earthy vegetables, and a savory broth into one comforting bowl. It’s simple enough for a weeknight and special enough for guests. Whether served fresh off the stove or reheated the next day, every bite brings warmth and satisfaction. Give it a try—you might just find your new favorite comfort food.

---

Print