Savory Lamb Stew (Printable)
Hearty lamb simmered with root vegetables and herbs for a rich, warming main dish.
# Ingredient List:
→ Meats
01 - 1.2 lbs boneless lamb shoulder, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and cut into chunks
06 - 2 parsnips, peeled and cut into chunks
07 - 2 medium potatoes, peeled and cut into 1-inch cubes
08 - 2 celery stalks, sliced
→ Liquids
09 - 4 cups low-sodium beef or lamb broth
10 - 1/2 cup dry red wine (optional)
11 - 1 tablespoon tomato paste
→ Herbs & Spices
12 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
13 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
14 - 2 bay leaves
15 - 1 teaspoon kosher salt, plus more to taste
16 - 1/2 teaspoon ground black pepper
→ Finishing Touch
17 - 2 tablespoons fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - Season lamb cubes with salt and pepper. Brown half the lamb in the pot, about 5 minutes, turning to color all sides. Remove and repeat with remaining lamb. Set all browned lamb aside.
03 - Add diced onion, carrots, parsnips, potatoes, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
04 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
05 - Return browned lamb to the pot. Pour in broth and red wine if using. Add thyme, rosemary, and bay leaves.
06 - Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until lamb is tender and flavors develop.
07 - Remove bay leaves. Adjust salt and pepper to taste.
08 - Ladle stew into bowls, garnish with chopped parsley, and serve hot.
# Expert Tips:
01 -
- It’s like sharing a cozy secret with a friend, a stew that warms from the inside out in the best way possible
- The perfect blend of tender lamb and root vegetables makes every bite feel like a celebration of simple flavors
02 -
- Patience is key: rushing the browning or simmering steps robs the stew of its rich flavor depth
- Mashing a few potatoes into the broth during the last minutes adds beautiful natural thickness without extra flour or starch
03 -
- Brown the lamb in batches to avoid steaming and get that rich crust that builds flavor
- Adding herbs early during the simmer lets their aromas infuse fully, but remove bay leaves before serving to avoid bitterness