Lamb Stew

Lamb stew and other lamb recipes can feel like they’re meant for special occasions like St. Patrick’s Day. But honestly, this one-pot stew is simple and flavorful enough to enjoy any time of year. The comforting stew simmers in the oven to give you a mostly hands-off cooking experience, and the recipe makes enough servings to feed a crowd (or to give you plenty of leftovers for the next day).

There is no single recipe for lamb stew, as the ingredients can vary. Traditional recipes are often made with mutton, but we recommend steering clear of mutton if you’re new to buying and cooking lamb; it has a tougher texture and stronger flavor than younger lamb. Lamb shoulder or leg will become meltingly tender when braised in beef broth, and the rich flavor pairs perfectly with stew vegetables like onions, carrots and potatoes. Put together, this hearty stew is a real crowd-pleaser!

Lamb Stew Ingredients

• Lamb stew meat: Look for lamb stew meat cut into 1- to 1-1/2-inch pieces. If you usually avoid lamb because of its strong flavor, try using grain-fed lamb. It has a milder flavor than grass-fed lamb.
• Stew veggies: This stew gets its chunky consistency from onions, carrots and potatoes. I like to use Yukon Gold potatoes for their buttery flavor, but you can use any waxy or starchy potato variety. Just keep in mind that starchy potatoes (like russets) break down more than waxy potatoes (like red potatoes), which are better at holding their shape.
• Beef broth: Some lamb stew recipes call for beer or wine, but we like using beef broth for a deeper, heartier flavor. The stew will taste even better if you have time to make homemade bone broth.
• Flour and butter: Also called a roux, this combination of flour and butter thickens the stew. Feel free to substitute another thickener like cornstarch or arrowroot to make gluten-free lamb stew.
• Seasonings: Salt and pepper season the stew, while fresh parsley, chives and thyme balance out the richness.

Directions

Step 1: Brown the lamb

In a Dutch oven, brown the meat in 1 tablespoon of oil over medium heat until the meat is no longer pink. Remove it with a slotted spoon, and set it aside.

Editor’s Tip: Don’t skip this step! Browning meat is crucial for building flavor in braised dishes like stew.

Step 2: Cook the veggies

Add the onions, carrots and remaining oil to the pan. Cook for five minutes or until the onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb, and bring the stew to a boil.

Step 3: Bake the lamb stew

Remove the Dutch oven from the heat. Cover and bake the stew at 350°F for 50 to 60 minutes or until the meat and vegetables are tender.

Step 4: Thicken the stew

With a slotted spoon, remove the meat and vegetables from the Dutch oven and transfer them to a large bowl. Set them aside and keep warm. Pour the pan juices into another bowl, and set it aside.

In the Dutch oven, melt the butter over medium heat. Stir in the flour until a smooth roux forms. Gradually whisk in the pan juices. Bring the mixture to a boil. Cook and stir for two minutes or until the juices have thickened. Stir in the parsley, chives, thyme, meat and vegetables, and heat them through.

Other Lamb Stew Cooking Methods

How to make lamb stew in a slow cooker

To make lamb stew in a slow cooker, dredge the meat in flour and brown it in a skillet over medium heat (similar to the process used in our slow-cooker beef stew recipe). Transfer the meat to a 5- or 6-quart slow cooker and add the remaining ingredients (except flour and butter). Cook the stew on low for five to six hours. If the stew isn’t thick enough, whisk together a slurry of equal parts flour and water. Stir it into the stew and cook on low until the sauce thickens and the stew no longer tastes of raw flour.

How to make lamb stew in an Instant Pot

To make lamb stew in an Instant Pot or electric pressure cooker, brown the lamb and vegetables on high heat. Then, add the remaining ingredients (except flour and butter). Seal the Instant Pot, and pressure-cook the stew on high for 30 minutes. Let the pressure release naturally for 10 minutes before quick-releasing the remaining pressure. Whisking the flour with 1 tablespoon water. Stir this slurry into the stew and use the saute function to simmer until the stew has thickened.

Lamb Stew Variations

• Use beer: To make a lamb version of Irish beef stew, swap in a dark stout beer (like Guinness) for the beef broth.
• Turn it into Moroccan lamb stew: Season the stew with a Moroccan spice blend (like our version of ras el hanout). You can also add a combination of warming spices, like the ground cinnamon, ginger and cumin we use to make Moroccan chickpea stew.
• Give it some Tex-Mex flair: Add a chopped chipotle pepper or two, plus some cumin and chili powder.
• Make it creamy: Add 1/2 to 1 cup of heavy cream to the stew just before serving.
• Add curried flavor: Stir in a little curry powder as you cook the onions, and finish the stew with chopped cilantro instead of parsley.

How to Store Lamb Stew

Let the lamb stew cool slightly. Transfer it to an airtight container and store it in the refrigerator for up to four days.

Can you freeze lamb stew?

You can freeze lamb stew for up to three months. Let the stew cool completely, then freeze individual portions of stew in freezer containers. Before reheating the stew, partially thaw it in the refrigerator overnight.

Can you make lamb stew ahead of time?

Like most stew recipes, lamb stew is a great make-ahead meal. Store it in the refrigerator until you’re ready to serve it. Then simmer the stew in a saucepan, stirring occasionally, until it’s heated through. The stew may thicken as it sits, so add a splash of water or broth as needed to restore its original consistency.

Lamb Stew Tips

What cut of meat is best for lamb stew?

Lamb shoulder or leg of lamb are the best cuts of meat for lamb stew. These cuts are typically used to make the lamb stew meat you’ll find at the store, but you never know exactly what cuts are included when you buy these pre-cut packages. If you prefer to buy one particular cut instead, go for lamb shoulder. It has more fat than lamb leg, making it slightly more flavorful and tender.

Can you overcook lamb stew?

Yes, it’s possible to overcook lamb stew. If you cook it for too long, the meat will actually lose moisture and begin to toughen. Cook the stew just until the meat is fork-tender but still intact. Overcooking lamb stew can also turn the potatoes and other vegetables mushy.

Why is lamb stew meat tough?

Lamb stew meat is cut from well-worked muscles with a lot of connective tissue, so it needs to be cooked using low-and-slow cooking methods. Avoiding high heat is the best way to make tough meat tender, so make sure to avoid boiling the stew. If your lamb stew meat is cut into large pieces (more than 1-1/2 inches thick), it may need to cook for longer than an hour before it becomes tender.