Best Lamb Stew Recipe

Lamb stew is so incredible because it requires so little effort but makes the best dinner for days. As I like to say – it’s “crazy easy” and “so delicious”. I love how the lamb meat is tender enough that it actually falls apart in your mouth. My whole family loves it and it’s so nice that when we’re done with dinner, we feel amazing and warm (especially if it’s a chilly, fall/winter day!).

If you’re ready for a stew that’s rich and savory, this is definitely the best lamb stew recipe for you. As the meat and vegetables cook, their individual flavors mingle together, creating a rich and heavenly thick broth. It’s a great example of teamwork — the ingredients working together to create a stew with an exquisite taste and texture. And guess what? It only takes 15 minutes of prep time!

What’s the Best Cut of Lamb To Use?

I prefer to use lamb shoulder for lamb stew because it becomes very flavorful and tender when braised. My second choice is a lamb rib cut. These two cuts come from well worked-out muscles that contain more collagen, and it is this collagen that makes the texture and taste of the stew thoroughly luxurious.

In a pinch, it is okay to use lamb stew meat, which is a mixture of different cuts. This mixture is often sold at a lower price in grocery stores. Although it is cheaper, some pieces of lamb may become more tender than others when stewed, or even mushy compared to others, but it is truly up to you! Either way, it’ll be delicious!

How to Make Stew with Lamb

This recipe for lamb stew may have a slightly longer list of ingredients than most recipes, but I promise, they’re all simple, easy to find, and quick to prep. I think that’s so important for the busy, frugal mom!

• Preheat the pot: Preheat the pot on medium-high heat. Meanwhile, cut the lamb shoulder into two inch cubes and coat them with flour.
• Brown the meat and onion: Add the lamb to the pot and brown on each side. Then, add the sliced onions and cook until lightly browned.
• Pour in the liquid: Add the broth, tomato puree, and bay leaves into the pot, deglazing the bottom of the pan with a wooden spoon as needed.
• Simmer the stew: Bring the stew to a boil, then simmer. After about an hour, stir in the remaining ingredients and simmer for another 30 minutes.
• Season to taste: Season with salt and pepper to taste, then garnish with fresh parsley. Enjoy!

Tips for a Winning Lamb Stew Dish

If there was a contest for the best lamb stew recipe, I know this one would surely win. Make it a first-place winner with these tips.

• Cut veggies into equal size pieces: When prepping the carrots, onions, and potatoes, cut them into equal sized pieces. This ensures the vegetables cook at the same rate.
• Trim the lamb: For less fatty pieces of lamb in the stew, trim the meat of any excess fat before browning it.
• Brown the lamb and onions: Browning the lamb and onions is so important! The caramelized bits add an immeasurable amount of flavor and depth to the stew.
• Scrape the bottom of the pot: After adding the beef broth, deglaze the caramelized brown bits from the bottom of the pan. These bits infuse into the stew, adding to the flavor of the broth.
• Thicken the stew (as needed): If the broth needs extra thickening, whisk a tablespoon of flour with water in a separate bowl until it’s well combined, then add it to the stew. Avoid adding flour directly to the stew as you’ll end up with clumps of raw flour.
• Add carrots and potatoes at the end: Toss in the carrots and baby potatoes in the last 30 minutes of cooking. Adding them too early will result in the veggies becoming too mushy.
• Avoid overcooking: Did you know it’s possible to overcook lamb stew? If cooked too long, the lamb meat can become too tender and will begin to fall apart. It is best to cook the stew just until the meat is tender but still intact.

Customizing Your Stew

Give your lamb stew a personal touch with a few simple additions or substitutions. The smallest change can transform your “stew with lamb” into something extraordinary!

• Vegetables: Add sliced mushrooms, minced garlic, or parsnips along with the onions. Allow them to all turn slightly brown as they sauté. Or, add chopped turnips and green peas along with the potatoes in the last 30 minutes of cooking.
• Herbs: Bay leaves are the perfect herb for lamb stew, but for more fresh, herby flavors, add dill, thyme, or scallions.
• Spices: If you’re a fan of more spice, thyme and red pepper flakes add an earthy and spicy kick to the stew.
• Wine/beer: Lamb meat pairs very well with wine or beer. Don’t worry, virtually all of the alcohol evaporates during the cooking process, leaving behind only the flavor. For a rich, earthy flavor, add 1/2 to 1 cup of beer (Guinness beer is a popular choice) along with the beef broth. Alternatively, add red wine (like Pinot Noir) for a sweeter taste.
• Beef stock: Beef stock and beef broth can be used interchangeably. Beef stock is made from bones, while broth is made from meat or vegetables. Stock often has a richer, deeper flavor, but broth allows other flavors from the stew to shine. A quick and easy hack is to use this to make a quick beef broth. Or, make some homemade bone broth or chicken broth, although it may have a milder flavor compared to beef broth.
• Potatoes: If you don’t have baby potatoes, feel free to substitute with red potatoes or Yukon Gold potatoes. These two varieties hold up well in a stew without becoming too mushy. Cut them up into “baby potato” sized pieces and cook as directed.

Storage & Reheating Tips

You’ll definitely want a large batch of lamb stew so you have leftovers! Here’s how to best store and reheat it to enjoy throughout your week.

• Refrigerator: To store for up to five days, refrigerate cool lamb stew in an airtight container. As it sits in the fridge, it will continue to develop its flavors and make for killer leftovers.
• Reheating: To reheat from the refrigerator, pour lamb stew into a pot and heat over medium heat, stirring gently until warmed through. If you find your stew is way too thick, add beef stock/broth as needed.

More Hearty Soup & Stew Recipes

• Shurpa Soup – Hearty Uzbek lamb or beef soup
• Chicken Dumpling Soup – Chicken soup with dumplings and potatoes
• Braised Oxtail – One pot meal with potatoes, veggies, and oxtail
• White Bean Soup – Soup made with white beans, tender pork, and veggies
• Beef Barley Soup – Tender beef, barley, and veggies

Recipe

Best Lamb Stew Recipe

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Servings

8 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Recipe contributed by: Natalya Drozhzhin

With savory flavor, tender veggies, and melt-in-your-mouth meat, this is the best lamb stew recipe ever. It’s soothing and warming, right down to your bones.

Ingredients

• 2 lbs lamb shoulder
• 4 tbsp all purpose flour
• 1 tbsp oil olive or avocado
• 1 large onion white or yellow
• 4 cups beef broth
• 1 cup tomato puree
• 3 bay leaves
• 1 tbsp salt adjust to taste
• 1 tsp ground black pepper adjust to taste
• 1 tsp garlic powder
• 2 lbs baby potatoes cut into halves
• 3 large carrots cut into 2 inch pieces
• 3 tbsp parsley chopped

US Units – Metric

Instructions

• Cut the lamb shoulder into two inch cubes. Coat all sides in flour. Preheat a pot with oil on medium high heat.
  
• Add the lamb cubes to the pot and brown on all sides. Slice the onion into quarter rings, then add them to the pot, too. Cook until lightly brown.
  
• Pour the beef broth, tomato puree, and bay leaves into the pot, scraping the bottom to deglaze the caramelized bits on the bottom of the pot.
  
• Allow the stew to simmer for about 60 minutes. Once the lamb is tender, add in the salt, pepper, garlic powder, potatoes and carrots; cook for about 30 more minutes.
  
• If desired, add more salt and pepper. Garnish with parsley and enjoy!
  

Nutrition Facts

Best Lamb Stew Recipe

Amount Per Serving

Calories 249 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 46mg15%

Sodium 1401mg58%

Potassium 1005mg29%

Carbohydrates 30g10%

Fiber 4g16%

Sugar 4g4%

Protein 19g38%

Vitamin A 4121IU82%

Vitamin C 30mg36%

Calcium 51mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.