Hearty Lamb Stew Recipe – Comforting One-Pot Dinner
1. Introduction
There are few meals as comforting and satisfying as a bowl of homemade lamb stew. With tender pieces of lamb, hearty vegetables, and a slow-simmered broth infused with herbs, it’s the kind of dish that warms you from the inside out.
This recipe is the definition of comfort food: wholesome, filling, and packed with flavor. It’s also wonderfully versatile—you can cook it on the stovetop, in a slow cooker, or even in an Instant Pot for convenience.
Why you’ll love this Lamb Stew:
- Rich and hearty – A complete meal in one bowl.
- Flexible cooking methods – Works on stovetop, slow cooker, or pressure cooker.
- Perfect for leftovers – Tastes even better the next day.
- Freezer-friendly – Store for easy future meals.
2. Ingredients Breakdown
For the Stew:
- Lamb Shoulder or Stew Meat – Marbled cuts stay juicy and tender.
- Olive Oil – For searing and flavor.
- Onion & Garlic – Base aromatics for depth.
- Carrots – Sweetness and color.
- Potatoes – Adds heartiness and thickens broth slightly.
- Celery – Balances flavors.
- Tomato Paste – Adds richness and umami.
- Beef or Lamb Stock – The foundation of the stew.
- Red Wine (optional) – Deepens flavor and adds acidity.
- Herbs (bay leaf, thyme, rosemary) – Classic stew seasoning.
- Salt & Black Pepper – Essential for balance.
Optional Add-ins:
- Peas – Stirred in at the end for color and sweetness.
- Parsnips or Turnips – For a rustic twist.
- Mushrooms – Adds earthy richness.
Substitutions:
- Swap lamb for beef or venison.
- Use sweet potatoes instead of regular potatoes for a different texture.
- For alcohol-free cooking, replace wine with extra stock.
3. Step-by-Step Instructions
- Sear the Lamb
Heat olive oil in a heavy pot. Pat lamb dry, season with salt and pepper, and sear until browned on all sides. Remove and set aside. - Sauté Aromatics
Add onions, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and tomato paste. - Deglaze
Pour in red wine (if using), scraping up browned bits. Let simmer for 2–3 minutes. - Build the Stew
Return lamb to the pot. Add stock, potatoes, bay leaf, thyme, and rosemary. Bring to a boil, then reduce to a simmer. - Simmer Slowly
Cover and cook on low for 1.5–2 hours, until lamb is fork-tender and flavors meld together. - Finish and Serve
Stir in peas (if using) in the last 5 minutes. Adjust seasoning with salt and pepper. Serve hot with fresh parsley and crusty bread.
4. Tips and Variations
- For a thicker stew: Mash a few potatoes into the broth or add a cornstarch slurry.
- Slow Cooker Version: Cook on low for 7–8 hours or high for 4–5 hours.
- Instant Pot Version: Pressure cook on high for 35 minutes, then quick release.
- Spiced Version: Add cinnamon, cumin, or paprika for a Middle Eastern twist.
- Creamy Version: Stir in a splash of cream or yogurt before serving.
5. Serving Suggestions
- Serve with crusty bread, cornbread, or garlic toast.
- Pair with a simple green salad for freshness.
- Add a glass of red wine or mulled cider for a cozy dinner.
- Make it part of a rustic dinner spread with roasted root vegetables.
6. Storage and Reheating
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge.
- Reheat: Warm gently on stovetop or in microwave. Add a splash of stock if too thick.
7. Recipe Notes
- Can be made a day ahead—flavors deepen overnight.
- Best with lamb shoulder or shank for tenderness.
- Use a Dutch oven or heavy-bottomed pot for even cooking.
- Remove bay leaf before serving.
8. Nutrition Information (Per Serving – approx. 1.5 cups)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 32g |
| Carbohydrates | 28g |
| Fiber | 5g |
| Sugar | 6g |
| Fat | 18g |
| Saturated Fat | 6g |
| Sodium | 780mg |
| Cholesterol | 95mg |
| Iron | 25% DV |
| Calcium | 8% DV |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card
Course: Dinner
Cuisine: European, Rustic Comfort Food
Servings: 6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients:
- 2 lbs lamb shoulder, cubed
- 3 tbsp olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups beef or lamb stock
- 1 cup red wine (optional)
- 3 potatoes, cubed
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup peas (optional)
- Salt & black pepper to taste
Instructions:
- Heat oil in pot. Brown lamb and set aside.
- Sauté onions, carrots, celery, then add garlic and tomato paste.
- Deglaze with wine. Simmer 2 minutes.
- Add lamb, stock, potatoes, herbs. Bring to boil, reduce to simmer.
- Cook covered for 1.5–2 hours, until lamb is tender.
- Stir in peas. Season and serve.
10. FAQs
Q1: Can I make lamb stew without wine?
Yes, just use extra stock or a splash of balsamic vinegar for depth.
Q2: What’s the best cut of lamb for stew?
Lamb shoulder or shank—these become tender and flavorful with slow cooking.
Q3: Can I thicken the stew more?
Yes, mash some potatoes or stir in flour/cornstarch slurry.
Q4: Can I use ground lamb instead?
It’s possible, but you’ll get a different texture. Stew meat is best.
Q5: Does lamb stew taste better the next day?
Absolutely—overnight resting deepens the flavors.
11. Final Thoughts
This hearty lamb stew is the definition of comfort: rich, filling, and soul-warming. Whether you make it for a family dinner, meal prep, or a cozy winter night, it delivers big flavor with simple ingredients.
Make a batch, serve with warm bread, and let it become one of your go-to cold-weather recipes.