Main Courses > Meat Dishes > Lamb > Lamb Stew

Classic Lamb Stew

A comforting and flavorful lamb stew, perfect for a chilly evening. This recipe combines tender lamb with hearty vegetables in a rich, savory broth.

Prep Time
25 minutes
Cook Time
2 hours 30 minutes
Servings
6-8
Ingredients
  • 2 lbs Lamb shoulder, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 1 large Onion, chopped
  • 2 large Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 3 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 1 cup Dry red wine
  • 4 cups Lamb or beef broth
  • 2 tbsp Tomato paste
  • 1 Bay leaf
  • 2 Fresh thyme sprigs
  • 1.5 lbs Potatoes, peeled and cubed
  • 1 cup Frozen peas
  • to taste Salt
  • to taste Black pepper
  • 2 tbsp Fresh parsley, chopped (for garnish)

Browning the Lamb

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season lamb cubes with salt and pepper. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

Sautéing Vegetables

Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Creating the Base

Stir in flour and cook for 1 minute. Gradually pour in red wine, scraping up any browned bits from the bottom of the pot. Add lamb broth, tomato paste, bay leaf, and thyme sprigs. Bring to a simmer.

Simmering the Stew

Return the lamb to the pot. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the lamb is very tender.

Adding Potatoes and Peas

Add potatoes to the stew and continue to simmer for another 30 minutes, or until potatoes are tender. Stir in frozen peas during the last 5 minutes of cooking.

Serving

Remove bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve hot.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal

Protein: 8-10g

Fat: 5-7g

Carbohydrates: 8-10g

*Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This stew is a good source of protein and provides vitamins and minerals from the vegetables. To reduce fat, trim excess fat from the lamb before cooking. Using low-sodium broth can help control sodium intake.

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FAQ

  • Can I use a different cut of lamb?

    Yes, you can use lamb shanks or lamb stew meat. Adjust cooking time accordingly, as different cuts may require longer or shorter cooking times.

  • Can I add other vegetables?

    Absolutely! Feel free to add other root vegetables like parsnips, turnips, or sweet potatoes. Add them along with the potatoes for the last 30 minutes of cooking.

  • Can I make this stew in a slow cooker?

    Yes, you can. Brown the lamb and sauté the vegetables as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last 2 hours of cooking.

  • How long does this stew keep in the refrigerator?

    This stew can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat thoroughly before serving.