This Irish lamb stew is a comforting and warming meal made in one pot, perfect for cool fall or winter days. Best of all, this impressive dish is surprisingly easy to make. After a few simple steps of cooking on the stovetop, the oven does the rest of the work for you. The result is juicy lamb and tender vegetables coated in a savory and rich tomato and red wine sauce, reminiscent of the type of hearty and cozy fare you’d enjoy at an Irish Pub.
Serve this hearty meal for a filling supper, or accompany it with your favorite comfort food sides, like mashed potatoes or dinner rolls, at celebratory meals and dinner parties. For more stew recipes, check out my beef stew, chicken stew, and beef bourguignon recipes.
Ingredients
Lamb — for the most tender chunks of lamb, use lamb shoulder. This tough cut of lamb gets ultra-tender when cooked over low and slow heat. You can find lamb shoulder at the butcher counter and the meat aisles of well-stocked grocery stores. If you can’t find it, you can also make this recipe with beef stew meat.
Yellow Onion and Garlic — these aromatic components create the flavorful foundation for the stew’s broth. Choose an onion with smooth skin that is heavy for its size. White or sweet onion can also be substituted. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder instead.
Tomato Paste — adds rich, caramelized notes to the braising sauce. Canned tomato paste or the kind that comes in a tube works great.
Red Wine — select a dry red wine, such as cabernet sauvignon, merlot, chianti, or zinfandel, for the best flavor. While a top-shelf wine isn’t necessary, you want to use a good drinking wine, not cooking wine, for the most flavorful sauce.
Beef Broth — creates the braising liquid for the stew. Homemade or store-bought broth works, or you can use beef stock.
Herbs — fresh rosemary and dried bay leaves braise with the lamb, contributing herbal notes to the red wine sauce. Parsley adds a fresh finishing touch to the hearty stew.
Carrots and Potatoes — sliced carrots and baby Yukon Gold potatoes cook down well when braised, becoming sweet, tender, and creamy. If you can’t find baby potatoes, chop full-size Yukon gold potatoes into chunks. For the carrots, be sure to peel them before chopping.
How To Make Lamb Stew
1. Preheat the oven to 325°F. Season the lamb with ½ teaspoon salt and ½ teaspoon black pepper. Place the flour in a wide, shallow dish. Dredge each piece of lamb to coat completely with flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. In two batches, sear the lamb pieces for 4 to 6 minutes total, turning each piece after it turns golden brown on one side. Remove the lamb with a slotted spoon and set it aside on a plate. Leave any excess oil in the pot.
3. Reduce the heat to medium. Add the onion and cook for 3 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 minute.
4. Add the wine to deglaze the pot, scraping the brown bits from the bottom of the pan.
5. Return the seared lamb meat to the pot and add the beef broth, thyme, 1 teaspoon salt, ½ teaspoon pepper, bay leaves, and rosemary sprigs. Increase the heat to medium-high to bring to a boil, stirring occasionally. Cover the pot and place it in the oven. Cook for 1 hour.
6. Remove the pot from the oven and add the potatoes and carrots. Cover it once again and return it to the oven. Cook for another 45 minutes or until the lamb, potatoes, and carrots are tender. Remove the bay leaves and rosemary stems. Serve the stew garnished with chopped fresh parsley.
What Cut Of Lamb Is Best For Stew?
The best cut of lamb for this stew is lamb shoulder. It is a tough cut of meat that tenderizes when braised for an extended period over low heat. If you can’t find it, you can also use a leg of lamb, though it won’t tenderize as nicely because it is a leaner cut.
Braise The Lamb For The Most Tender Meat
Cooking tough cuts of meat, such as lamb shoulder, in a braising liquid over low heat for long periods is the best way to create incredibly tender and juicy lamb. As the meat cooks, the collagen and connective tissue break down, adding moisture to the meat and making it tender instead of tough.
This is why I start the stew on the stove but then finish it in the oven. The stovetop allows for the perfect browning of the lamb, which adds deep flavor to the stew, while the oven does all of the braising work for you, so you don’t have to stand over the stove and frequently stir a simmering pot.
Can I Cook The Stew On The Stovetop The Whole Time?
Yes, you can make this recipe on the stovetop, though it will require more hands-on work. Prepare the stew as directed, simmering it covered on low heat for 1½ to 2 hours and adding the potatoes and carrots halfway through the cooking time. Stir the stew occasionally as it cooks, stirring more frequently the longer it is in the pot.
What To Serve With Lamb Stew
Serve large bowls of hot stew garnished with chopped parsley and a slice of Artisan Bread or French Bread. A glass of dry red wine or Irish stout beer makes a great beverage pairing. For a hearty meal, spoon the stew over Mashed Potatoes and serve French Green Beans on the side.
How To Make Lamb Stew In A Crockpot
This recipe is great to make in a slow cooker, thanks to its need for low and slow cooking. Dredge the meat in flour and brown it on the stovetop as directed, following the recipe through adding the wine, beef broth, and seasonings. Bring the mixture to a boil, turn off the heat, and transfer it to a slow cooker. Cook on low for 3 hours, then stir in the vegetables and cook for another 2-3 hours until the potatoes are tender.
Pro Tips For Making This Recipe
- Sear the lamb in batches. For evenly browned meat and a tasty caramelized flavor, sear the lamb in two batches, leaving room between each piece. If the lamb crowds the pot, it will steam instead of sear.
- Deglaze the pot. Scrape the brown bits from the bottom of the pot after you pour in the red wine. Doing so deglazes the pot, helping any small pieces of stuck-on meat and vegetables release so they can flavor the stew.
- Cover the pot while braising. This cooking method relies on a humid environment to cook the lamb, infusing it with moisture. If you don’t have a lid, securely cover the top of your pot with heavy-duty aluminum foil or a baking sheet.
Frequently Asked Questions
Yes, you can substitute peeled and chopped parsnips, turnips, green peas, or cut green beans for the golden potatoes or carrots. If using peas or beans, I recommend stirring those in during the last 30 minutes of cooking so they don’t get too soft.
Bring the leftover stew to room temperature before transferring it to an airtight container. Refrigerate it for up to 5 days. Reheat it on the stovetop over medium-low heat for 5-10 minutes, stirring it occasionally and adding a splash of broth if needed to loosen the sauce.
Yes, this recipe freezes very well! Prepare the recipe as directed. Cool it to room temperature before packing it in freezer-safe containers and freezing it for up to 3 months. Defrost the stew overnight in the refrigerator before reheating it.
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Lamb Stew Recipe
Ingredients
- 1½ pounds lamb shoulder cut into 1½-inch pieces (681g)
- 1½ teaspoons salt divided
- 1 teaspoon ground black pepper divided
- ¼ cup all-purpose flour (30g)
- 2 tablespoons olive oil
- 1 medium yellow onion chopped (258g)
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 cup red wine (240mL)
- 4 cups beef broth (960mL)
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 pound baby yukon gold potatoes halved (454g)
- 3 carrots peeled and chopped (250g)
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 325°F.
- Season the lamb with ½ teaspoon salt and ½ teaspoon pepper. Place the flour in a wide, shallow dish. Dredge each piece of lamb to coat completely with flour.
- Heat the oil in a large Dutch oven over medium-high heat. In two batches, sear the lamb pieces for 4 to 6 minutes total, turning each piece after it turns golden brown on one side. Remove the lamb with a slotted spoon and set it aside on a plate. Leave any excess oil in the pot.
- Reduce the heat to medium. Add the onion and cook for 3 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 minute. Add the wine to deglaze the pot, scraping the browned bits from the bottom. Return the seared lamb to the pot and add the broth, thyme, 1 teaspoon salt, ½ teaspoon pepper, bay leaves, and rosemary sprigs. Increase the heat to medium-high to bring to a boil, stirring occasionally.
- Cover the pot and place it in the oven. Cook for 1 hour.
- Remove the pot from the oven and add the potatoes and carrots. Cover it once again and return it to the oven. Cook for another 45 minutes, until the lamb, potatoes, and carrots are tender.
- Remove the bay leaves and rosemary stems. Serve the stew garnished with chopped, fresh parsley.
Notes
- Sear the lamb in batches. For evenly browned meat and a tasty caramelized flavor, sear the lamb in two batches, leaving room between each piece. If the lamb crowds the pot, it will steam instead of sear.
- Deglaze the pot. Scrape the brown bits from the bottom of the pot after you pour in the red wine. Doing so deglazes the pot, helping any small pieces of stuck-on meat and vegetables release so they can flavor the stew.
- Cover the pot while braising. This cooking method relies on a humid environment to cook the lamb, infusing it with moisture. If you don’t have a lid, securely cover the top of your pot with heavy-duty aluminum foil or a baking sheet.
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