Lamb Stew is hearty and comforting, made with carrots, potatoes, and lamb in a seasoned broth, started on the stovetop and finished in the oven in under 90 minutes!
We’re all about hearty comfort foods in the winter including our favorite soups Stuffed Cabbage Soup, Easy Taco Soup, and Classic Chicken Noodle Soup!
Lamb Stew is one of my all-time favorite recipes, made with lamb, carrots, onions, and potatoes in a broth seasoned with thyme, salt, and pepper. It’s perfect to serve around St. Patrick’s day, if you’re tired of Corned Beef. I like to serve this lamb stew with garlic bread or dinner rolls, and with some fresh chopped parsley on top.
WHAT IS THE BEST CUT OF LAMB FOR STEW?
I usually make this with lamb 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 lamb in this stew.
DOES LAMB GET MORE TENDER THE LONGER YOU COOK IT?
Lamb will get more tender the longer you cook it, but only if you cook it at low heat for at least over an hour, preferably longer. 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.
HOW TO MAKE THE STEW IN THE CROCK POT
- In a large skillet, season the lamb with salt and pepper 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.
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HOW TO MAKE THE STEW IN THE INSTANT POT (PRESSURE COOKER)
- 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.
MORE SOUPS AND STEWS
- Ultimate Clam Chowder
- Vegetable Beef Stew
- Hot and Sour Soup
- French Onion Soup
- Chicken Tortilla Soup
- Broccoli Cheese Soup
TIPS FOR MAKING
- 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.
- This lamb stew recipe calls for Yukon potatoes, but you can also use peeled russet potatoes if you have them.
- If you don’t have beef stock, vegetable broth will work, too.
- I always make stew recipes in a Dutch oven because they conduct heat really well, but you can use any oven-safe pot.
- You can add other veggies, like turnips, mushrooms, parsnips, or sweet potatoes if you want to.
- If you want to add some green vegetables to the stew, you can finish it off with some 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).
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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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!