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Traditional Lamb Stew

Total Time

Prep: 10 min. Cook: 1 hour

Makes

6 servings

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
Traditional Lamb Stew Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
  3. 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.
  4. 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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