Lamb Stew Recipe – Rate My Recipes

Lamb Stew is the last word consolation meals—tender chunks of lamb slow-cooked with fragrant herbs, hearty greens, and a wealthy, savory broth. Good for cozy dinners or weekend cooking, this traditional dish is a satisfying approach to showcase the daring taste of lamb in a one-pot meal that’s deeply flavorful and nourishing.

Why You’ll Love This Recipe

Deep, wealthy taste that develops fantastically because it simmers
Good for make-ahead meals—tastes even higher the following day
A hearty and full meal in a single pot
Simple to customise along with your favourite veggies and herbs
Freezer-friendly for future consolation meals

Substances

(Tip: You’ll discover the complete record of elements and measurements within the recipe card under.)

Boneless lamb shoulder or leg, lower into chunks
Salt and black pepper
Olive oil
Yellow onion, chopped
Garlic cloves, minced
Carrots, peeled and chopped
Potatoes, peeled and chopped
Tomato paste
Crimson wine (optionally available)
Beef or lamb broth
Bay leaves
Recent rosemary or thyme
Frozen peas (optionally available, added on the finish)

Instructions

Brown the lamb:
Season lamb generously with salt and pepper. Warmth oil in a big pot or Dutch oven over medium-high warmth. Sear the lamb in batches till browned on all sides. Take away and put aside.
Sauté the greens:
In the identical pot, add extra oil if wanted. Sauté onions and garlic till aromatic and golden. Add tomato paste and stir to coat.
Deglaze and construct taste:
Pour in crimson wine (if utilizing) and scrape up any browned bits from the underside of the pot. Simmer for two–3 minutes. Return lamb to the pot.
Simmer the stew:
Add chopped carrots and potatoes. Pour in broth to cowl. Add bay leaves and herbs. Convey to a boil, then scale back to a low simmer and canopy. Prepare dinner for 1½ to 2 hours, or till lamb is fork-tender.
End and serve:
If utilizing peas, stir them in over the past 10 minutes of cooking. Take away bay leaves and herb stems. Style and modify seasoning. Serve sizzling.

Servings and timing

Servings: 6
Prep time: 20 minutes
Prepare dinner time: 2 hours
Complete time: 2 hours 20 minutes

Variations

Moroccan-style: Add cinnamon, cumin, chickpeas, and dried apricots
Guinness Lamb Stew: Substitute crimson wine with stout and add mushrooms
Root veggie combine: Attempt including parsnips, turnips, or rutabaga
Low-carb: Skip the potatoes and use cauliflower florets as an alternative

Storage/reheating

Storage: Retailer in an hermetic container within the fridge for as much as 4 days
Freezing: Freeze cooled stew in parts for as much as 3 months
Reheating: Reheat on the stovetop over medium warmth, or microwave till sizzling

FAQs

What lower of lamb is finest for stew?

Lamb shoulder or leg works finest—each turn into tender and flavorful with gradual cooking.

Can I take advantage of bone-in lamb?

Sure, bone-in cuts like lamb shanks work nice and add further taste.

Can I make this in a gradual cooker?

Completely. Brown the meat first, then prepare dinner on low for 7–8 hours or excessive for 4–5 hours.

Can I take advantage of water as an alternative of broth?

You’ll be able to, however broth provides the stew far more depth of taste.

Can I make lamb stew with out wine?

Sure, substitute with extra broth or a splash of balsamic vinegar for depth.

How do I thicken lamb stew?

Let it simmer uncovered towards the top to scale back, or mash some potatoes into the broth.

What herbs go finest with lamb?

Rosemary, thyme, and bay leaves are all wonderful with lamb.

Is lamb stew gluten-free?

Sure, so long as you utilize gluten-free broth and verify your seasonings.

Can I make it forward of time?

Sure, it really tastes higher the following day after the flavors meld.

What ought to I serve with lamb stew?

Crusty bread, mashed potatoes, or a easy salad pair fantastically.

Conclusion

This Lamb Stew is a timeless, heartwarming dish that brings consolation and daring taste to your desk. Whether or not you’re cooking for household or just craving a comfy, satisfying dinner, this recipe delivers tender meat, wealthy broth, and comforting veggies in each spoonful. Make it as soon as, and also you’ll come again to all of it season lengthy.

Description

This hearty Lamb Stew is wealthy, comforting, and full of tender chunks of lamb, greens, and a savory herb-infused broth. It’s a one-pot meal good for gradual simmering and makes your kitchen odor superb. Serve it with crusty bread or over mashed potatoes for a satisfying meal.

Brown the lamb:
Pat lamb dry and season with salt and pepper. Toss in flour to coat calmly.
In a big pot or Dutch oven, warmth olive oil over medium-high warmth.
Brown lamb in batches, about 2–3 minutes per facet. Take away and put aside.
Sauté aromatics:
In the identical pot, scale back warmth to medium. Add onion and prepare dinner for 3–4 minutes till smooth.
Stir in garlic and tomato paste; prepare dinner for 1 minute.
Deglaze & simmer:
Pour in wine (if utilizing) and scrape up any browned bits. Simmer for two minutes.
Return lamb to the pot. Add broth, carrots, potatoes, celery, rosemary, thyme, and bay leaves.
Prepare dinner the stew:
Convey to a boil, then scale back warmth to low. Cowl and simmer for 1½ to 2 hours, till lamb is fork-tender.
End and serve:
Take away bay leaves. Stir in peas and prepare dinner for an additional 5 minutes.
Style and modify salt and pepper as wanted.
Serve sizzling, garnished with chopped parsley.

Notes

This stew tastes even higher the following day—nice for leftovers!
For a thicker stew, mash a couple of potatoes into the broth or simmer uncovered for the final quarter-hour.
Freezes effectively for as much as 3 months.