Description
This comforting Lamb Stew is the perfect one-pot meal for cold weather. Packed with tender lamb, hearty potatoes, sweet carrots, and herbs, it delivers deep flavor in every bite. Great as a quick dinner idea, cozy weekend meal, or make-ahead freezer-friendly dish. Whether you’re after a healthy snack, hearty dinner, or easy recipe, this stew covers it all.
Ingredients
2 pounds lamb shoulder or stew meat
1.5 pounds Yukon gold potatoes, cut into chunks
3 large carrots, sliced
2 celery stalks, chopped
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
4 cups beef or lamb broth
2 bay leaves
1 teaspoon dried thyme
2 tablespoons olive oil
1.5 teaspoons salt
1 teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Pat lamb dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the lamb in batches. Remove and set aside.
2. In the same pot, add onion, celery, and carrots. Sauté until soft. Add garlic and tomato paste, cooking until fragrant.
3. Deglaze with red wine, scraping the bottom to release brown bits. Simmer for 2 minutes.
4. Return lamb to the pot. Add potatoes, bay leaves, thyme, and broth. Bring to a boil, reduce to simmer, cover and cook for 1.5 to 2 hours.
5. Check for tenderness. Adjust seasoning, garnish with fresh parsley, and serve hot.
Notes
For a thicker stew, mash a few potatoes into the broth or add a cornstarch slurry.
Swap red wine with more broth + 1 tbsp vinegar if avoiding alcohol.
Use a Dutch oven for best heat retention and slow simmering.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg