This lamb stew is so delicious, so rich and so comforting—it’s the perfect dish for the colder seasons! Lamb stew, actually any stew of any sort, is David’s ultimate favorite meal. The man can have it everyday for the rest of his life and he would never complain. I like to say it’s the Norwegian, mountain man in him that’s naturally drawn to stews 😂

Serve this over mashed potatoes, with a side of white rice, a side of biscuits, or serve it up solo! Either way, I promise it won’t disappoint.

How to Make This Lamb Stew:

1. Melt the butter in a cast iron (or regular) skillet.
2. Pat the lamb dry, season with salt and pepper.
3. Sear meat on all sides (about 4-5 minutes on each side), working in batches if needed to avoid overcrowding the skillet. Remove the lamb and set aside.
4. Add onion and shallots to the skillet and cook for about 2-3 minutes until tender.
5. Add garlic, tomato paste, paprika and cook for about 2 minutes, stirring frequently to avoid burning the garlic.
6. Add wine to deglaze the pan and scrape up the fond at the bottom of the pan.
7. Then add the broth, salt, pepper, Worcestershire sauce, rosemary, thyme, sugar, bay leaves and lamb.
8. In a small bowl make a slurry out of the cornstarch/flour by thoroughly mixing and dissolving it with about 2 tbsps of hot water. Then add to the pot and give everything a good stir.
9. Bring the pot to a boil, then lower the heat and simmer for 30 minutes.
10. After 30 minutes of simmering, add the potatoes and cook for an additional 30 minutes.
11. 10 minutes in, add carrots and let these cook for the remaining 20 minutes.
12. Turn off the heat, check for seasoning at the end and add the green peas just before serving, stirring to warm them through. Adding them at the end will help them keep their vibrant green color! You can also warm the peas in the microwave and serve on top for the ultimate pop of color – just add a little bit of water before heating them in the microwave so they don’t dry up!
13. Serve with chopped parsley on top.

Lamb Stew – Tips & Tricks

• The yummy richness of this stew comes from the lamb, but it also comes from the red wine! So make sure you’re using a red wine that you would drink. I love to use a cabernet, but any red wine will do!
• The best way to keep the peas green and vibrant is to add them on top of the stew after you’ve plated it! To heat them simply add them to a small bowl, add about 1 tbsp of water and heat them through in the microwave. Then spoon over a couple of peas on the stew for each individual plate. You can also add them in, stir and heat them through once you’ve killed the heat and just before you plate—totally up to you!
• This Lamb Stew pairs so well with my 4-Ingredient Creamy Mashed Potatoes, recipe linked here!
• Have leftovers? This stew stores well in the fridge for about 3-4 days and in the freezer in a heavy plastic, airtight container for up to 3 months!

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Other comforting recipes you’ll love—

Casamiento Salvadoreño

Pollo Encebollado

Sour Cream Coffee Cake

Chicken Birria (Birria de Pollo)

Chicken Quesabirria Tacos

Pan-Seared Steak with Rosemary Garlic Butter

4-Ingredient Creamy Mashed Potatoes

 

If you make this Lamb Stew, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!

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Lamb Stew

Servings: 4

Author: Stephanie Alvarado

Prep time: 10 MinCook time: 1 H & 25 MTotal time: 1 H & 35 M

This lamb stew is so delicious, so rich and so comforting—it’s the perfect dish for the colder seasons!

Ingredients

• 2 tbsp butter
• 1 lb lamb
• 5 tsp salt
• 1 tsp pepper
• 1/2 yellow onion, diced
• 1/2 shallot, minced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 tsp paprika
• 1/2 c red wine
• 2 c beef broth
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 5 tsp sugar
• 2 thyme and 2 rosemary sprigs
• 1 tbsp flour, gluten free flour, cornstarch or arrowroot powder
• 3 small yellow or red potatoes, chopped (depending on size)
• 1 carrot, chopped
• 1/2 c green peas
• 2 tbsp parsley, chopped (optional, for garnish)

Instructions

1. Melt the butter in a cast iron (or regular) skillet.
2. Pat the lamb dry, season with salt and pepper. 
3. Sear meat on all sides (about 4-5 minutes on each side), working in batches if needed to avoid overcrowding the skillet. Remove the lamb and set aside. 
4. Add onion and shallots to the skillet and cook for about 2-3 minutes until tender. 
5. Add garlic, tomato paste, paprika and cook for about 2 minutes, stirring frequently to avoid burning the garlic. 
6. Add wine to deglaze the pan and scrape up the fond at the bottom of the pan. 
7. Then add the broth, salt, pepper, Worcestershire sauce, rosemary, thyme, sugar, bay leaves and lamb. 
8. In a small bowl make a slurry out of the cornstarch/flour by thoroughly mixing and dissolving it with about 2 tbsps of hot water. Then add to the pot and give everything a good stir. 
9. Bring the pot to a boil, then lower the heat and simmer for 30 minutes.
10. After 30 minutes of simmering, add the potatoes and cook for an additional 30 minutes. 
11. 10 minutes in, add carrots and let these cook for the remaining 20 minutes. 
12. Turn off the heat, check for seasoning at the end and add the green peas just before serving, stirring to warm them through. Adding them at the end will help them keep their vibrant green color! You can also warm the peas in the microwave and serve on top for the ultimate pop of color – just add a little bit of water before heating them in the microwave so they don’t dry up!
13. Serve with chopped parsley on top.

Calories

562.80

Fat (grams)

30.21

Sat. Fat (grams)

13.89

Carbs (grams)

32.45

Fiber (grams)

4.75

Net carbs

27.71

Sugar (grams)

5.33

Protein (grams)

33.92

Sodium (milligrams)

3520.33

Cholesterol (grams)

125.26

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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