This lamb stew recipe is cozy comfort food Lamb, carrots, potatoes, and seasoned tomatoes are simmered together slowly so that the best flavor comes forward You are going to love how simple this recipe is and how perfect it is for your weeknight meal
Stews are hearty dishes that are filling, satisfying, and easy to make. They are the ideal comfort food for cold weather. This one pot recipe of flavorful lamb stew is a great escape from our dinner rut, plus lamb is so nutrient dense
If you love a good pot of beef stew, then you will love this lamb stew recipe too. The pieces of lamb practically melt in your mouth and the potatoes and carrots are tender and flavorful as well. Every bite is a delicious blend of spices in a rich and hearty sauce.
Irish Lamb Stew
Have you ever cooked lamb? Whether you like to grill, roast, braise it, or simply simmer it in the slow cooker, this is a delicious recipe idea that will inspire you to enjoy lamb throughout the year. If you’ve never cooked with lamb before don’t worry because this recipe is really simple. Lamb is also widely available at grocery stores, and most local, your local butcher will be able to get lamb as well. I like to buy it from the butchers because they can give tips for buying, storing, and thawing lamb products, and help you to explore different cuts of lamb and how to cook and enjoy them.
This delicious stew doesn’t need much work or help to accomplish making it perfect for any weeknight. In about an hour or less, you can have piping hot bowls of stew ready for the entire family. Packed with lamb, carrots, and potatoes all cooked in the same pot, this dish is one that my family loved and I’m sure yours will too.
What Do I Need To Make Lamb Stew?
- Lamb stew meat (about 2 lbs)
- Red onion
- Tomato Paste
- Fire-Roasted Tomatoes
- Beef Broth
For the exact amounts needed, please see the recipe card below.
How To Make Hearty Lamb Stew
STEP ONE – Place a stockpot or a large Dutch oven over medium heat. Add extra virgin olive oil. Add chopped red onions and sliced carrots to the hot pot and cook until they begin to soften. Add garlic, oregano, and salt.
STEP TWO – Add cubed lamb pieces and add garlic. Cook to brown the lamb.
STEP THREE – Stir in tomato paste and a can of fire-roasted tomatoes. Bring to a boil.
STEP FOUR – Add diced potatoes. Pour enough beef broth to cover the mixture (about 2 cups).
STEP FIVE -Bring the stew to a boil, cover, reduce heat, and simmer for 30 minutes or until the potatoes are fork-tender and the liquid has reduced. This lets the flavors meld. Season with salt and pepper to taste.
Substitutions and Variations
Red wine can also be added to the stew to enhance the flavor. If desired, just add this is at about the same time that you add in the beef broth.
I kept the seasoning simple, but lamb also pairs nicely with rosemary, mint, bay leaves, and fresh parsley. Feel free to adjust the seasonings and spices in this stew to suit your own tastes.
If you cannot find-roasted tomatoes, plain petite diced tomatoes will work. there will be a little flavorless but the stew will still turn out tasting delicious (you may not even notice the change).
Tips and Recipe Notes
Make sure your boneless lamb is cut into equal-sized pieces so that everything cooks at the same rate. I recommend little one inch pieces or so because this means that the meat wont be too small and become overcooked and they aren’t so large that they’ll be undercooked and tough.
Be careful not to overcook your lamb stew. Similar to beef stew, if you do overcook lamb stew, the meat will begin to fall apart and lose moisture making it much more dry and flavorless.
What Cut Of Lamb Is Good For Stew?
Typically, meat from a boneless lamb shoulder or boneless leg of lamb that has been cut into bite-sized cubes works really well for stews, where the cooking method is slower. The meat has a lot of flavors and becomes very tender.
Can I Freeze Lamb Stew?
Yes, actually, lamb stew can be frozen for up to 3 months. Make sure the stew has come to the point in the cooking process where it has thickened. Allow the stew to cool completely.
Place the stew in freezer-safe bags or containers and place in the freezer.
One thing that cannot be frozen, however, is potatoes. They will become grainy and not reheat well. If there is any chance at all you will be freezing this recipe, omit the potatoes. They can be added to the stew as you reheat it.
Is Lamb Meat Healthy?
Lamb is a great cut of meat to use at it is lean but nutrient-dense. A 3 oz. serving of lamb is naturally nutrient rich. It’s packed with an array of essential nutrients. On average, American Lamb is an excellent source of protein, zinc, selenium, riboflavin, niacin, vitamin B12, and vitamin B6. Plus, a 3-ounce serving of lamb delivers 23 grams of protein – almost 50% of your daily protein needs.
Can I Make Lamb Stew in the Crockpot?
This recipe can easily be made for the crock pot. If you would like to use a crockpot, cook the veggies and brown the meat as directed. Place the meat mixture along with the remaining ingredients in your crockpot. Cover the meat with low sodium beef broth or beef stock, cover, and cook on low for 2 hours. I don’t have an instant pot version of this recipe, sorry.
What To Serve With Lamb Stew
First, I think good crusty bread is a must You want to be able to sop up all the broth
Secondly, you can eat this stew as is, in a bowl, or pour it over mashed potatoes or polenta It’s absolutely delicious either way.
A Greek Caesar salad on the side keeps things cool and fresh
Thank you so much for reading, I hope you enjoy A side of Skillet Maple Irish Soda Bread could also be a nice change of pace.
- 2 lbs Lamb stew meat (cubed)
- 1/2 cup diced red onion
- 2 whole carrots, sliced
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 14 oz can Fire-Roasted tomatoes
- 2 cups diced new potatoes
- 2 cups Beef broth
- Place a stockpot or a large Dutch oven over medium heat. Add olive oil. Add chopped red onions and sliced carrots to the hot pot and cook until they begin to soften. Add garlic, oregano, and salt.
- Add cubed lamb meat and garlic. Cook until the lamb has browned.
- Stir in tomato paste and a can of fire-roasted tomatoes. Bring to a boil.
- Add diced potatoes. Pour enough beef broth to cover the mixture (about 2 cups). Bring the stew to a boil, cover reduce heat and simmer for 30 minutes or until the potatoes are fork-tender and liquid has reduced.
Amount Per Serving Calories 425Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 163mgSodium 850mgCarbohydrates 19gFiber 4gSugar 4gProtein 54g