Lamb Stew

Recipe Date: October 27, 2025
Serving Size: 7
Prep Time: 25 Minutes
Cook Time: 90 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Not only will this stew warm you to your bones, but your house will smell like a hug…or at least that what it feels like to me.  Chilly evening, a crusty, sourdough loaf and a glass of Petit Verdot is what this stew needs to shine.  Enjoy!

Ingredients

  • 1 tbsp. vegetable oil
  • 2 lbs. lamb shoulder, cubed into inch pieces
  • 1 onion
  • 2 carrots, peeled and cut into rounds
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 6 cups beef broth
  • 1 cup red wine
  • 1 tbsp. Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 8 oz. Cremini Mushrooms, quartered
  • 2 lbs. baby potatoes, halved
  • 2 tsp. cornstarch
  • 2 tsp. cold water
  • 1/4 cup fresh chopped parsley for garnish

Directions

  • In a large dutch oven or pot over medium high heat, heat oil.  Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary.  Transfer to a plate.
  • In the same pot, cook onion, carrots, celery and mushrooms until soft, 5 minutes.  Season with salt and pepper.  Add garlic, tomato paste, cumin and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  • Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
  • Bring to a boil then reduce heat to a simmer.  Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
  • Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.  (If potatoes are tender but stew is not as thick as desired, whisk cornstarch with cold water in a small bowl until dissolved, then add to stew, bring to a boil, and stir until thickened, about 1 minute.)
  • Remove bay leaves and rosemary and garnish with parsley before serving.
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