This hearty and deeply flavorful Lamb Stew is comfort food at its finest. It’s a rich, soul-warming dish that comes together surprisingly easily, making it perfect for cozy weeknight dinners or lazy Sundays. Tender chunks of lamb are simmered with aromatic vegetables and herbs in a savory broth that thickens into a velvety gravy—each spoonful bursting with rustic, slow-cooked flavor.

Why You’ll Love This Recipe

Easy to Make: Despite its complex flavor, this stew is incredibly straightforward to prepare with just a bit of chopping and simmering.
Deeply Comforting: The combination of tender meat and hearty vegetables in a rich broth makes it perfect for chilly days.
One-Pot Wonder: Everything simmers together in one pot, making cleanup a breeze.
Customizable: Use the veggies and herbs you love or have on hand—this stew welcomes variation.

Ingredients You’ll Need

Here’s what you’ll need to make this unforgettable lamb stew:

Lamb Shoulder or Stew Meat: Choose well-marbled pieces for the best flavor and tenderness after slow cooking.
Onions: A base of sweet or yellow onions adds depth to the broth.
Garlic: Fresh garlic is key to building that deep, savory foundation.
Carrots and Celery: Classic stew vegetables that bring sweetness and balance to the dish.
Potatoes: Use waxy potatoes like Yukon Golds to hold their shape, or russets for a starchier, thicker stew.
Tomato Paste: Adds a rich, slightly tangy backbone to the broth.
Beef or Lamb Broth: For depth and richness—homemade if you have it, but store-bought works great too.
Red Wine: Optional, but highly recommended for a richer, more luxurious sauce.
Bay Leaves and Fresh Thyme: Essential herbs that infuse the stew with earthy, aromatic notes.
Salt and Black Pepper: Season to taste and build flavor as you go.
Olive Oil: For searing the meat and softening the vegetables at the start.
Flour: A dusting on the lamb helps brown it and also thickens the stew naturally as it simmers.

Variations

Add Some Heat: Stir in a pinch of crushed red pepper flakes for a subtle kick.
Mediterranean Twist: Add olives, sun-dried tomatoes, and a sprinkle of oregano for a Greek-inspired flavor.
Root Veggie Swap: Use parsnips, turnips, or sweet potatoes in place of regular potatoes for something a little different.
Make It Gluten-Free: Skip the flour or use a gluten-free alternative like cornstarch or arrowroot powder.

How to Make Lamb Stew

Step 1: Brown the Lamb

Heat olive oil in a heavy-bottomed pot or Dutch oven. Dredge the lamb pieces lightly in flour and brown them in batches until golden. This step builds flavor—don’t skip it!

Step 2: Sauté the Aromatics

Once the meat is browned and set aside, add onions, garlic, carrots, and celery to the same pot. Sauté until they begin to soften and caramelize slightly.

Step 3: Build the Broth

Stir in the tomato paste and let it cook for a minute to develop its flavor. Deglaze the pot with red wine if using, scraping up any brown bits from the bottom.

Step 4: Simmer Slowly

Add the browned lamb back in along with potatoes, broth, bay leaves, thyme, and a generous pinch of salt and pepper. Bring to a boil, then reduce to a gentle simmer and cover. Let it cook for 1.5 to 2 hours, until the lamb is fork-tender and the broth has thickened beautifully.

Step 5: Final Touches

Remove the bay leaves and thyme stems. Taste and adjust seasoning. If you want a thicker stew, mash a few potato chunks into the broth or stir in a slurry of cornstarch and water.

Pro Tips for Making the Recipe

Brown in Batches: Overcrowding the pot prevents proper browning, which means less flavor. Be patient and sear the lamb in two or three batches.
Layer the Seasoning: Season at every stage—when searing the meat, sautéing the veggies, and simmering the stew.
Low and Slow: Let it simmer gently. A slow cook gives the lamb time to break down into melt-in-your-mouth tenderness.
Use the Right Pot: A Dutch oven or heavy-bottomed pot holds heat well and ensures even cooking.

How to Serve

This lamb stew is a complete meal on its own, but a few thoughtful pairings can really elevate your dinner:

With Bread:

Serve it with crusty bread or warm dinner rolls to soak up all that glorious broth.

Over a Base:

Spoon the stew over creamy mashed potatoes, polenta, or even buttered noodles for a heartier meal.

Garnishes:

Top with fresh parsley or a dollop of Greek yogurt for a bright, creamy contrast.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen even more overnight—it’s almost better the next day.

Freezing

Lamb stew freezes beautifully. Let it cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, or microwave in intervals until hot, stirring occasionally.

FAQs

Can I use a slow cooker for lamb stew?
Yes, absolutely. After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until the lamb is tender.

What cut of lamb is best for stew?
Lamb shoulder is ideal—it’s well-marbled and becomes incredibly tender when slow-cooked. Leg of lamb also works if cut into chunks, but shoulder has better flavor for stews.

Can I make this stew without wine?
Yes, you can leave out the wine and still have a delicious stew. Just replace it with more broth or a splash of balsamic vinegar for depth.

How can I thicken the stew if it’s too watery?
Mash some of the cooked potatoes directly into the broth, or mix a small amount of flour or cornstarch with water and stir it in near the end of cooking.

Final Thoughts

If you’re craving something warm, rich, and incredibly satisfying, this Lamb Stew delivers every time. It’s the kind of dish that feels like a hug in a bowl—simple to make, endlessly comforting, and full of hearty, home-cooked goodness. Give it a try, and don’t be surprised if it becomes your go-to comfort dish!

Lamb Stew Recipe