Lamb Stew Recipe

Overhead view of a white dutch oven of lamb stew with a spoon. A green checkered linen napkin on the side.

This comforting Lamb Stew with a rich red wine sauce and hearty veggies is easy and delicious. After starting it on the stovetop, the stew gets finished in the oven, braising the lamb until perfectly tender for the perfect comfort food dinner.

Course Main Course

Cuisine Irish

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 285kcal

Author John Kanell

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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