Go Back

Simple Lamb Stew

A comforting and hearty stew featuring tender lamb and vibrant vegetables, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds lamb shoulder cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups beef or lamb broth
  • 3 large carrots sliced
  • 3 potatoes diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Brown the lamb for about 5-7 minutes, enhancing its flavor.
  3. Add the diced onion and minced garlic to the pot, cooking until softened.
  4. Pour in the broth, scraping any browned bits from the bottom of the pot.
  5. Add the sliced carrots and diced potatoes to the pot.
  6. Sprinkle in the thyme, rosemary, salt, and pepper.
  7. Bring the stew to a gentle boil, then reduce the heat to low and cover.
  8. Simmer the stew for 1.5 to 2 hours, checking periodically until lamb is fork-tender.
  9. Once ready, ladle the stew into bowls and garnish with fresh parsley.

Notes

This stew can be made ahead and improves in flavor when refrigerated overnight.