Lamb Stew (Dutch Oven)
This old-fashioned lamb stew is perfect for cool winter days or festive occasions like Easter and St. Patrick’s Day. Slow-cooked in a Dutch oven, fork tender and juicy lamb is braised in red wine, Mediterranean herbs, and traditional stewing vegetables, creating a complete and satisfying one-pot meal.
All-in-one stews are my go-to during the winter as you can not only get dinner on the table with minimal mess, but they’re also a budget-friendly way to feed the family. By slow cooking cheaper stewing meat, you can feed a family on a budget without compromizing on flavor.
With 15 minutes prep time and hands-off slow cooking, this stew is a perfect make-ahead dinner, as its flavor deepens over time.
This easy lamb stew is an all-in-one meal, but for some extra sustenance, you can serve it with my Greek yogurt flatbread or yeast-free dinner rolls.
For more slow-cooked lamb dishes, check out my braised BBQ lamb shoulder and Indian lamb curry as well.
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Lamb Stew
Ingredients
- 1 lb lamb shoulder diced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1/2 cup red wine
- 1 1/2 cups lamb or beef broth
- 1 tbsp soy sauce
- 1 dried bay leaf
- 14 oz diced tomatoes
- 2 tbsp tomato paste
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 lb carrots peeled and sliced
- 1 lb potatoes diced
- 1 tbsp fresh parsley chopped, to garnish (optional)
Instructions
- Preheat the oven to 350F (180C).
- Pat-dry the diced lamb with a paper towel. Season it generously with salt and black pepper. Heat the olive oil in a large pot on medium-high heat, add 1/2 of the seasoned lamb, and brown the pieces for 2-3 minutes evenly on all sides. Remove the seared lamb with a slotted spoon and set aside. Repeat with the other half.1 lb lamb shoulder, 1 tsp salt, 1 tbsp vegetable oil, 1/2 tsp ground black pepper
- Add the diced onion to the remaining fat and sauté it for 2 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.1 yellow onion, 3 garlic cloves
- Deglaze the pot with red wine, scraping off all brown bits at the bottom. Let it boil for 2 minutes for the alcohol to burn off.1/2 cup red wine
- Add stock, tomatoes, tomato paste, soy sauce, bay leaf, thyme, and rosemary. Combine everything thoroughly on medium heat and bring it to a simmer.1 1/2 cups lamb or beef broth, 1 tbsp soy sauce, 1 dried bay leaf, 14 oz diced tomatoes, 2 tbsp tomato paste, 1/2 tsp dried thyme, 1/2 tsp dried rosemary
- Add the seared lamb pieces back in and mix to combine them with the sauce. Put a lid on the Dutch oven and transfer the stew to the preheated oven for 1 hour and 15 minutes.
- Add the sliced carrots and potatoes and combine everything. Return it to the oven for another 45 minutes until the carrots and potatoes are cooked through.1 lb carrots, 1 lb potatoes
- If the stew has a lot of liquid I suggest leaving the lid off for the last 45 minutes for it to reduce down and get more concentrated. Add the lid if the liquid levels good or add more stock if it's on the lower side. The vegetables don't have to be fully submerged to cook if the lid is on.
- Once fully cooked, season to taste with salt and pepper and serve with freshly chopped parsley.1 tbsp fresh parsley
Notes
Nutrition
Recipe tips
Sear the lamb well: Brown the lamb in batches to lock in the moisture and develop color and rich flavors. Deglaze the pan with wine, scraping the bottom to release the deep, roasting flavors.
Adjust consistency: Add more stock if it’s too dry. The potatoes help thicken the stew but to thicken it further, incorporate 1 tablespoon of cornstarch mixed with 1/4 cup of stew juices, stock, or water.
Stovetop method: Stir the stew occasionally during cooking, increasing the frequency as it cooks longer. Check out my stovetop beef stew for additional tips on stove-top cooking.
Leftover lamb stew: Reuse leftover stew as a filling in lamb hand pies or make a classic Shepherd’s pie by adding a mashed potato topping.
Ingredients and substitutions
- Lamb – Diced lamb shoulder makes great lamb stew meat but you can also use diced lamb leg if needed. The extra fat in the lamb shoulder keeps the meat moist and tender as leaner leg meat can dry out more easily. Add bacon pieces while sautéing the onion to add extra fat and flavor if you’re using leaner lamb. You can also use lamb shanks, just make sure they’re fully submerged while cooking.
- Herbs: This easy stew recipe uses dried herbs for convenience but if you have access to fresh rosemary and thyme, use those. Just double the quantity as dried herbs are more intense.
- Red wine: A Merlot blend works well with lamb and so does a Pinot Noir. Use extra stock if you prefer to cook without alcohol.
- Stock: I use homemade lamb stock but beef stock makes a good substitute.
- Soy sauce: It adds some umami flavor to create extra depth but you can omit it or use tamari sauce or Worcestershire sauce instead.
- Vegetables: A classic combination of onion, fresh garlic, tomatoes, potatoes, and carrots creates a rich and classic stew. Celery, peas, turnips, and parsnips make delicious additions as well.
Step-by-step photos
Brown the diced lamb in 2 batches.
Sauté onion and garlic in leftover oil.
Deglaze the pot with red wine.
Add seasoning and flavorings.
Return the browned meat to the sauce.
Add the vegetables towards the end of the cooking time.
