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Traditional Lamb Stew

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. —Margery Richmond, Fort Collins, Colorado
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    6 servings


  • 1-1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut into 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced chives
  • 1/2 teaspoon minced fresh thyme


  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil.
  • Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
  • With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
  • In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Lamb Stew Tips

What cut of meat is best for lamb stew?

This recipe calls for lamb stew meat, and while this is very convenient to use and buy, you never know exactly what different cuts are included. That means you may have some pieces that end up being very tender while others may be a little tough. If you'd like to buy one particular cut to use instead, go for lamb shoulder. The meat will become very tender after it's braised, and the flavor will be very pronounced. (Check out our guide to cooking lamb for more tips.)

Can you overcook lamb stew?

Yes, it's possible to overcook lamb stew. If you cook it for too long, the meat will start to fall apart, and it will actually lose moisture and begin to toughen. Cook the stew just until the meat is fork tender but still intact.

What variations can I try for this lamb stew recipe?

As with many other stews, you can easily customize this lamb stew recipe to fit your family’s particular tastes (get inspired with these other lamb recipes). To give it a Tex-Mex flair, add a chopped chipotle pepper or two, plus some cumin and chili powder. For a creamy stew, add 1/2 to 1 cup of heavy cream just before serving. You can also stir in a little curry powder as you cook the onions and garnish with a handful of chopped cilantro.

Can I make this in a slow cooker or Instant Pot?

To make lamb stew in a slow cooker, combine all of the ingredients in a 5- or 6-quart slow cooker and cook on low for 5 to 6 hours.
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, seal and adjust to pressure cook on high for 30 minutes. Let the pressure release naturally for 10 minutes before quick-releasing the remaining pressure.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
Nutrition Facts
1-1/4 cups: 360 calories, 13g fat (4g saturated fat), 79mg cholesterol, 721mg sodium, 34g carbohydrate (6g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

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  • Vincent
    Jul 13, 2020

    Great recipe, but double the broth and roux for more satisfaction. x2.5 to serve over rice.

  • Douglas
    May 30, 2020

    I followed the recipe, but used vegetable stock instead of beef stock. The lamb was tender an the dish was outstanding served with flaky biscuits.

  • knollbrookcook
    Apr 24, 2020

    A very good stew. If you love lamb you will love this! I did not have any chives and I had to use dried thyme. I also decided to use 2 tablespoons of flour so the broth would be a bit thicker. It was perfect for our liking. I used the crock pot for 6 hours on low instead of the oven and then at the end, I drained the liquid into a medium saucepan, leaving the veggies and meat in the slow cooker while I thickened up the gravy. It worked well.

  • banazer
    May 11, 2019

    I TRY LAST NIGHT MY KIDS SAY YUMMY. <a href="">Tasty Dinner Recipes</a>

  • DebbieT
    Jan 6, 2018

    No comment left

  • JGa2595176
    Sep 16, 2016

    We are all so full! We made the lamb stew tonight for dinner. The only change was that we placed in slow cooker to let slow simmer all day. The lamb was so tender it just melted in our mouths. Delicious meal. Great dish for fall and winter. Thanks for sharing.

  • Ginko13
    Nov 2, 2015

    This was a great recipe, the adults as well as the kids enjoyed it, it is officially in the rotation. I did double the broth and of course the flour and seasonings. I also put the meat and juices in the oven without the veggies for a half hour and then added the veggies and baked for an hour. It was easy, beautiful and delicious. Thanks much for the recipe.

  • Mullinswood
    Apr 9, 2015

    Great recipe. I doubled the beef broth to get all my vegetables covered. 1 1/2 hours in the oven.. Also doubled the spices to accommodate the extra broth. I used two tablespoons of flour, and still had to use a tablespoon of corn starch in order to get the gravy to thicken.

  • Dbaron58
    Jan 6, 2015

    Delicious but I did make one simple change, I deglazed the pot with some red wine before adding potatoes and broth. I also added parsnips and mushrooms as I had them in the house and they needed to be eaten.

  • bjsilve0
    Apr 3, 2014

    Best lamb stew I have ever had.