This lamb stew is deeply flavorful, richly comforting, and ideal for cool weather. The slow-simmered meat becomes tender and falls apart, while the sauce concentrates into a savory gravy that pairs perfectly with mashed potatoes, rice, crusty bread, or on its own. If you love homey, satisfying one-pot meals, this easy lamb stew recipe delivers consistently great results and is easy to scale for a larger crowd.

How to Make This Lamb Stew

Melt the butter in a heavy skillet or Dutch oven over medium-high heat.
Pat the lamb dry and season generously with salt and pepper.
Sear the lamb on all sides until browned, about 4–5 minutes per side; work in batches if necessary to avoid overcrowding. Remove the seared lamb and set aside.
Add the diced onion and minced shallot to the skillet and cook 2–3 minutes until softened.
Stir in minced garlic, tomato paste, and paprika. Cook for about 2 minutes, stirring frequently so the garlic doesn’t burn.
Add red wine to deglaze the pan, scraping up any browned bits from the bottom to capture flavor.
Return the lamb to the pot and add beef broth, Worcestershire sauce, bay leaf, rosemary sprigs, thyme sprigs, a pinch of sugar, and additional salt and pepper to taste.
In a small bowl, whisk your chosen thickener (flour, gluten-free flour, cornstarch, or arrowroot) into about 2 tablespoons of hot water until smooth, then stir this slurry into the pot to help thicken the sauce.
Bring the stew to a gentle boil, then reduce heat and simmer for 30 minutes with the lid slightly ajar.
Add the chopped potatoes and continue to simmer for another 30 minutes; the potatoes should be tender and the lamb fork-soft.
About 10 minutes after adding the potatoes, stir in the chopped carrot so it cooks for the remaining 20 minutes.
When the stew is done, turn off the heat and taste, adjusting salt and pepper as needed. Stir in the green peas just before serving to retain their bright color, or warm them separately and spoon on top of individual servings.
Serve hot with a sprinkle of chopped parsley for freshness.

Lamb Stew – Tips & Tricks

Choose a drinking-quality red wine to boost depth and richness. A Cabernet or similar full-bodied red works well, but any good-quality red you enjoy will contribute flavor.
To keep peas bright, add them at the end. Either stir them into the hot stew just before serving or warm a few spoonfuls in a small bowl with a tablespoon of water and place them on each plate for a colorful finish.
If you prefer a thicker gravy, increase the thickener slightly or mash a few potato pieces into the sauce to naturally thicken it.
This stew pairs beautifully with creamy mashed potatoes, rice, buttered noodles, or crusty bread to soak up the sauce.
Leftovers store well: refrigerate for 3–4 days in an airtight container, or freeze for up to three months. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed.
For convenience, this stew can be started on the stovetop and finished in a low oven (325°F / 160°C) for about 1–1.5 hours, or cooked in a slow cooker on low for 6–8 hours for fall-apart tenderness.
Adjust herbs to your preference—fresh rosemary and thyme add classic savory notes, while a bay leaf contributes subtle depth. Remove herb stems before serving.

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If you make this lamb stew, tag me on Instagram @thisisavocado_ — I love seeing your photos and twists on the recipe!

Lamb Stew

Servings: 4

Author: Stephanie Alvarado

Prep time: 10 minutes Cook time: 1 hour 25 minutes Total time: 1 hour 35 minutes

This hearty lamb stew is perfect for chilly evenings. Rich meat, savory broth, tender vegetables and a silky sauce make it a reliable, comforting dinner option that pairs especially well with mashed potatoes.

Ingredients

2 tbsp butter
1 lb lamb, cut into chunks
5 tsp salt, divided (adjust to taste)
1 tsp black pepper
1/2 yellow onion, diced
1/2 shallot, minced
2 cloves garlic, minced
1 tbsp tomato paste
1/2 tsp paprika
1/2 cup red wine
2 cups beef broth
1 tsp Worcestershire sauce
1 bay leaf
5 tsp sugar
2 sprigs thyme and 2 sprigs rosemary
1 tbsp flour, gluten-free flour, cornstarch, or arrowroot powder (for slurry)
3 small yellow or red potatoes, chopped
1 carrot, chopped
1/2 cup green peas
2 tbsp parsley, chopped (optional, for garnish)

Instructions

Melt butter in a heavy skillet or Dutch oven. Pat lamb dry and season with salt and pepper.
Sear lamb on all sides until nicely browned, about 4–5 minutes per side. Remove and set aside.
Sauté onion and shallot in the same pan for 2–3 minutes until softened. Add garlic, tomato paste, and paprika, cooking 1–2 minutes while stirring.
Deglaze the pan with red wine, scraping up browned bits. Return lamb to the pot and add beef broth, Worcestershire, bay leaf, sugar, rosemary, thyme, and additional salt and pepper.
Whisk your chosen thickener into about 2 tablespoons of hot water to make a smooth slurry, then stir into the stew.
Bring to a gentle boil, reduce heat, and simmer for 30 minutes.
Add potatoes and simmer another 30 minutes. Ten minutes after adding potatoes, add carrots so they cook for about 20 minutes.
When finished, turn off the heat, adjust seasoning, and stir in peas just before serving to retain color. Garnish with chopped parsley and serve immediately.

Nutrition (estimated)

Calories: 562.80

Fat: 30.21 g

Saturated Fat: 13.89 g

Carbohydrates: 32.45 g

Fiber: 4.75 g

Net Carbs: 27.71 g

Sugar: 5.33 g

Protein: 33.92 g

Sodium: 3520.33 mg

Cholesterol: 125.26 mg

Note: Nutritional information is an estimate and not guaranteed to be exact.

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Recipe created using The Recipes Generator.