Lamb Stew Recipe

I love a hearty, rustic dinner like this classic lamb stew. It’s the perfect combination of tender lamb meat and vegetables cooked in a rich and aromatic broth. This one-pot meal takes just 20 minutes to prep, making it ideal for cozy weeknight dinners and elegant enough for special gatherings.

The simplicity of this recipe will win you over. It’s not only easy to prepare, but clean-up is also a breeze. This effortless recipe embodies rustic comfort and convenience, delivering great taste and flavor depth. Serve it in homemade bread bowls for the ultimate comfort meal and with a simple side dish like sauteed cabbage that will complement the stew’s flavors without overpowering them.​

I always make this one-pot lamb stew for St. Patrick’s Day and Easter. Its rich and deep flavors give the impression that it was cooked in the oven all day. This effortless recipe has become a staple in my kitchen, especially during colder days. The meat and vegetables are simmered in red wine for a restaurant-quality dish that will make your house smell amazing.

Why you will love this recipe

• Because it is easy: With just about 20 minutes of prep time, I brown the meat and veggies and toss them all in a pot to bake in the oven. It cooks itself while I enjoy spending time with the family.
• This hearty dish feeds a crowd. Because this recipe serves a crowd, I can serve it at a family get-together or save the leftovers for later. I love having leftovers the next day because the meat and vegetables have soaked in the broth all night, making them even more delicious.
• Ideal for meal prepping: I love making extra and packing it in the freezer for fast meals when I need them. I can pack them in gallon freezer bags for big family meals or smaller quart bags for quick lunches for me or the kids. They do not take up much room in the freezer as I lay them flat, and they can be stored for six months.
• It’s versatile and easy to adjust. You can make it with veggies you have on hand, and you can skip the wine if you prefer not to use alcohol.

What you will need

• Main ingredients: I use a two-pound lamb shoulder trimmed of excess fat, cut into 1½ pieces, and coat it in flour. The shoulder is full of fat marbling for the best taste and tenderness. The boneless leg of lamb is a good choice as well. I also use eight ounces of bacon chopped into ¼ inch strips; it adds so much flavor.
• Veggies: The stew is loaded with veggies to make it heartier but also full of flavor. I use onion, garlic, mushrooms, red potatoes, celery, and sweet peas.
• Broth: The broth is what makes this recipe exceptional. Everything is slowly simmered in a delicious mixture of beef broth, red wine, Worcestershire sauce, tomato paste, fresh rosemary, and bay leaves.

How to make it

Preheat the oven: First, I preheat the oven to 350 degrees F while I saute the bacon until brown in the Dutch oven. Then, I place it on a large plate and set it aside.

Brown the meat: Next, I season the lamb meat with salt and pepper in a large bowl before tossing it with ¼ cups of flour until it is coated. I add the lamb pieces to the hot bacon grease in small batches, cooking them for about three or four minutes per side until they are brown. These pieces go on the plate with the bacon. 

Saute the aromatics: Once the meat is done, I saute the onion in the pot for two minutes before adding the garlic and stirring it for another minute. Then, I add 1½ cups of wine and scrape the bottom of the pot with a wooden spoon to deglaze it. The mushrooms go in next. Once they come to a simmer, I cook them uncovered for 10 minutes, stirring occasionally.

Cook the stew: I add the bacon and lamb back to the pot with the beef broth and the rest of the ingredients except for the peas, ensuring the potatoes are submerged. I add salt and pepper and bring it to a boil before covering it and putting it into the oven for 75 minutes. Then, I add the peas and cook for another 30 minutes.   

Garnish and serve: I remove and check the potatoes and lamb. They should both be tender. If so, I garnish it with parsley and fresh rosemary and let it rest for 10 minutes before serving.

Expert tip

The best cut of meat for lamb stew recipe

I have tried several different cuts and even used the pre-cut chunks of stewed meat for this recipe, but I found that the best choice is lamb shoulder because it has a lot of fat marbling, excellent flavor, and tender meat. Because it is a well-worked muscle, it is one of the most tender when cooked low and slow, letting the fat break down during the long cooking time.

The boneless leg of lamb is also an excellent choice for stew, as long as it has a lot of marbling. This is another well-worked area, perfect for this type of slow cooking. The collagen breaks down to add wonderful flavor throughout the meat as it cooks, making it nice and tender. Both of these cuts are also inexpensive.

More tips to consider

• Brown the meat in small batches so it does not steam instead of searing. 
• Coating the meat in flour adds a nice crust and helps thicken the stew.
• Do not overcook the lamb meat, as this will cause it to become chewy. When it is done, it should be 130 to 135 degrees F. 
• Ensure the liquid is measured correctly so the stew is not watery.
• If the stew is not thick enough, add a cornstarch slurry to thicken it by dissolving a tablespoon of cornstarch in 2 tablespoons of water and adding the mixture to the stew.
• Add salt and pepper at each stage to ensure the stew is seasoned enough.

Recipe variations and add-ins:

• Guinness Irish stew: Instead of wine, I sometimes use a bottle of Guinness beer to make this a traditional Irish stew.
• More vegetables: I also like to add more or different veggies, such as chopped green beans, sweet potatoes, bell peppers, zucchini, and parsnips.
• Spicy stew: To make it spicy, I add a jalapeno pepper and 1/4 teaspoon of red pepper flakes.
• Moroccan lamb stew: To give this stew a Moroccan twist, add dried fruits like raisins, figs, and apricots, along with Moroccan herbs and spices (cumin, cinnamon, saffron, paprika, and ginger), before roasting it.
• Slow cooker: Need to make this recipe in a crockpot? Try my slow-cooker lamb stew recipe.
• Instant pot: Do you need to make this recipe in the Instant Pot? Try my Instant Pot lamb stew recipe.

Serving suggestions:

I always serve this Irish stew with bread to soak up the delicious broth. My homemade beer bread is crunchy on the outside and soft on the inside. Plus, it is easy to make and only takes an hour. Include these bread and butter pickles for a nice balance of sweet and tangy. I typically serve the stew with Chianti Classico or Pinot Noir. They both complement the stew without overpowering it.

It is also delicious served over traditional Irish colcannon, made with just a few ingredients. Add this creamy carrot souffle on the side if you make it for Easter. Another way I like to serve this Irish stew is on top of rice. My instant pot stick of butter rice is so rich and lavish and only takes about 15 minutes to make.

How to store leftovers:

• Refrigerate: Refrigerate lamb stew leftovers for up to four days in an airtight container.   
• Freezing: I like to put my leftover stew in freezer bags to keep it for longer. I use quart freezer bags for single-serve portions and gallon baggies for dinners. Using a measuring cup to scoop it out works best, and then I lay the baggy flat in the freezer so it does not take up much room. They will stay fresh for up to six months. 
• Defrost: Thaw the stew overnight in the fridge for the best flavor.
• Reheating: I reheat mine in a saucepan on medium-low on the stove for a few minutes or in the microwave for 60 to 90 seconds.   

Frequently Asked Questions

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