Best-Ever Lamb Stew
Hearty, flavorful lamb stew can be yours in under 2 hours, and all in one pot! With a rich, velvety broth and tender pieces of lamb, you'd be hard pressed to find a cozier cold weather meal.
Pro tip: You might be wondering where the flour is in this recipe is. We've got good news: you don't need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. The resulting broth is velvety smooth and super flavorful. We suggest serving with plenty of bread, you're gonna want to soak up every last drop.
Made this? Let us know how it went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on March 8, 2021.
vegetable oil
lamb shoulder roast, cubed into 1" pieces
onion, chopped
carrots, peeled and cut into rounds
stalks celery, chopped
Kosher salt
Freshly ground black pepper
cloves garlic, minced
tomato paste
ground cumin
smoked paprika
low-sodium beef broth
red wine
Worcestershire sauce
sprigs fresh rosemary
bay leaves
baby potatoes, halved
freshly chopped parsley, for garnish
- In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
- Remove bay leaves and rosemary and garnish with parsley before serving.
