Lamb Stew is hearty and comforting , made with carrots, potatoes, and tender lamb in a seasoned broth, in under 90 minutes!
Looking for a hearty Stew Recipe without beef? Look no further than this delicious rich lamb stew! For lighter, non-beef stews, you can also check out my Chicken or Pork versions.
Sabrina’s Lamb Stew
Lamb Stew is one of my all-time favorite recipes. It’s made with lamb, carrots, onions, and potatoes in a broth seasoned with thyme, salt, and pepper. If you’re tired of corned beef, it’s perfect to serve around St. Patrick’s Day. I like to serve this stew with garlic bread or dinner rolls and some fresh chopped parsley on top.
Recipe Card
Ingredients
- 2 tablespoons canola oil
- 2 pounds lamb stew meat
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion , diced
- 2 cloves garlic , minced
- 1 teaspoon thyme
- 1 tablespoon butter
- 1 tablespoon flour
- 4 cups beef broth
- 2 carrots , peeled and cut into 1 inch chunks
- 4 yukon potatoes , cut into 1 inch chunks
Instructions
- Preheat the oven to 325 degrees and add the canola oil to a large dutch oven on medium heat.
- Season the lamb with salt and pepper and brown well in the oil for 3-4 minutes before removing from the pot.
- Add the onions, garlic, and thyme cooking for just 2 minutes until the onions are slightly translucent then add in the butter and flour and whisk until the flour is absorbed before whisking in the broth.
- Add in the carrots, potatoes and lamb, bring to a simmer, then cover and put into the oven for 60-65 minutes until tender.
Notes
Nutrition
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Table of contents
Chef’s Note: Tender lamb meat
I usually make this with stew meat from the butcher, which is already cut into cubes. But you can also start with a cut of lamb shoulder or shank. Both cuts can be chewy when cooked incorrectly, but cooking it for a long time in the oven or the slow cooker works perfectly for a tender piece of meat in this stew.
The lamb meat will get more tender the longer you cook it, but only if you cook it at low heat for over an hour. That’s why it’s important not to skip putting this stew in the oven, even if finishing it quickly on the stove is tempting.
Cooking Tips and Tricks
- You can use olive oil instead of canola oil, but I would also add a tablespoon of butter to help keep the olive oil from burning.
- I always make stew recipes in a Dutch oven because they conduct heat well, but you can use any oven-safe pot.
Alternate Cooking Techniques
Crock Pot Method
- Season the lamb with salt and pepper in a large skillet and cook on all sides in oil until browned over medium-high heat. Place lamb in the crock pot.
- Add all other ingredients into the slow cooker, whisking the flour into the broth before adding it.
- Cook on high for 4 hours or on low for 8 hours. If you have time, I recommend cooking this on low heat to get the most tenderness out of the lamb.
Instant Pot Method
- Set the instant pot to sauté. Add oil and brown lamb on all sides.
- Whisk the broth with flour and add it to the pot. Add all the other ingredients except for the potatoes and carrots.
- Close and lock the lid and close the pressure valve. Set it on high for 30 minutes, then release it manually using an oven mitt to avoid any splashes from the valve.
- Add potatoes and carrots, lock the lid, and seal the pressure valve. Set for another 8 minutes on high, then let it naturally release.
- Top with fresh parsley before serving.
Variations
- Potatoes: This stew recipe calls for Yukon potatoes, but you can also use peeled russet potatoes if you have them.
- Stock: If you don’t have beef stock, vegetable broth will work, too.
- Vegetables: You can add other veggies, such as turnips, mushrooms, parsnips, or sweet potatoes. If you want to add some green vegetables to the stew, finish it with frozen peas in the last five minutes or fresh green beans in the last ten minutes of cooking (clean, trim, and cut them into 1/2″ pieces).
Related Recipes
More Delicious Lamb Recipes
Photos used in previous versions of the post:
Quick to make and delicious! Served with crusty, artisan bread – perfect for a frigid New England evening.
Indeed! Thanks for the kind review and stay warm!
Easy and delicious
Thanks awfully for this my church loves it at shared lunch
Delicious and tender recipe! I didn’t have a Dutch oven so I used almost all of the same ingredients except I added 1 TBSP of flour to thicken the stew I used a cast iron (as they are typically oven safe). Increase broth amount to 1/2-3/4 cup enough to cover the stew ingredients. I increased the temp on the oven to 375 and cooked my stew for 45 min. The whole family loved it. Thank you for sharing a quicker option to the lamb stew. I used to make it in the crockpot for 4hrs, now I have an even quicker, tastier option!
What is the ingredients for cooking in a crockpot?
Recipe please
I will be making this in a Dutch oven over the camp fire. I am very excited to try it out. Sounds very tasty. I have only successfully make lamb once, and I am looking forward to making this. I feel it may take less time over the fire. Will definitely be testing meat temp.
Sorry, waaay too long in the oven. Looked great, smelled wonderful, but the veg was too soft and the lamb dry
I didn’t have a Dutch oven so I did it all on the stovetop in a large pot. Added 2 or 3 cups more water and didn’t cook quite as long. Also didn’t take the lamb out. Just did the onions and garlic, then lamb, then veg and then added the stock. I used carrots, parsnip, sweet potato and cabbage. My family LOVED it and can’t wait to make it again!!!
I’m so glad you all enjoyed it! Thanks for the 5 stars.
This is exactly what I was looking for!! Thank you. This is how my Grandmother made it. Yum!
I’m so glad you found the recipe, Caryn. Enjoy!
if cooking in slow cooker for 8 hours, why would i need to brown the lamb first ?
The caramelized surface of the meat will lend rich flavor to the finished dish.
I would love to make this in a pressure cooker. what do you think? I love lamb stew and Shepperds Pie so this would be a great alternative for a little quicker cooking
Sounds great. If you scroll up before the recipe card, you’ll see instructions on how to make it using a pressure cooker. Enjoy!