Lamb Stew Recipe

Lamb stew is a hearty, comforting dish packed with tender chunks of lamb, vegetables, and a rich, flavorful broth. Perfect for colder days or when you’re craving a warm, satisfying meal, this classic stew is easy to prepare and delivers deep, savory flavors with every spoonful.

ingredients

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

lamb shoulder or stew meat (cut into chunks)
olive oil
onion
garlic
carrots
celery
potatoes
tomato paste
beef or chicken broth
red wine (optional)
bay leaves
fresh thyme
salt
pepper
flour (for dredging)

directions

Dredge the lamb chunks lightly in flour, shaking off the excess.

In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the lamb pieces in batches until browned on all sides. Remove and set aside.

In the same pot, add chopped onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.

Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Deglaze the pot with red wine (if using), scraping up the browned bits from the bottom. Let simmer for 2-3 minutes.

Return the lamb to the pot. Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.

Taste and adjust seasoning as needed. Discard bay leaves and thyme sprigs before serving.

Servings and timing

This recipe serves 6.
Preparation time: 20 minutes
Cooking time: 1.5 to 2 hours
Total time: 2 to 2.5 hours

Variations

Add green peas during the last 10 minutes of cooking for color and sweetness.
Use sweet potatoes instead of regular potatoes for a different flavor profile.
Swap out thyme for rosemary or use both for deeper herbal notes.
Include parsnips or turnips for extra root vegetable richness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat until warmed through, or in the microwave in short bursts.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make lamb stew in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

Do I have to use wine?
No, you can skip it or replace it with extra broth or a splash of balsamic vinegar for depth.

Can I use boneless lamb?
Yes, boneless lamb shoulder works great and makes serving easier.

Can I make this ahead of time?
Absolutely, lamb stew tastes even better the next day as the flavors deepen.

What if I don’t have fresh herbs?
Dried thyme and bay leaves can be used—just reduce the amount slightly.

What cut of lamb is best for stew?
Lamb shoulder is ideal due to its balance of meat and connective tissue that breaks down into tenderness.

Can I make this spicy?
Yes, add a pinch of chili flakes or cayenne to give the stew a little heat.

What should I serve with lamb stew?
Crusty bread, mashed potatoes, or a side of steamed greens pair wonderfully with it.

Is this stew gluten-free?
Use cornstarch instead of flour for dredging to make it gluten-free.

Can I use other meats instead of lamb?
Yes, beef stew meat can be used as a substitute, though the flavor profile will change.

Conclusion

Lamb stew is a timeless comfort food that brings warmth and satisfaction to any table. With its tender meat, rich broth, and hearty vegetables, it’s a dish you’ll want to make again and again—especially when the weather calls for something cozy and delicious.

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