Lamb Stew – Best Ever Cozy One-Pot Tender Weeknight Stew

A hearty bowl of lamb stew with tender lamb pieces, potatoes, carrots, and peas in a rich savory broth, served with crusty bread.

This lamb stew is cozy, rich, and full of tender bites that practically melt in your mouth. You get a thick, savory broth, soft potatoes, and sweet carrots—all in one comforting pot. It’s perfect for chilly nights, weekend dinners, and meal prep because it reheats beautifully.

Introduction

When you want comfort food that feels special, lamb stew is the answer. It’s hearty, warming, and it makes your whole kitchen smell amazing while it simmers.

The standout trick is browning the lamb first. That quick sear builds deep flavor that makes your stew taste like it cooked all day. Then the slow simmer does the rest, turning everything tender and cozy.

This lamb stew is also a fan-favorite because it’s forgiving. If it gets too thick, add a splash of broth. If it needs more flavor, add a pinch of salt. You’re in control.

Why You’ll Love This Lamb Stew

• Ultimate comfort food: Thick, cozy stew with tender lamb and veggies.
• One-pot cleanup: Everything cooks in one pot for easy cleanup.
• Better than restaurant: Deep flavor from browning and slow simmering.
• Meal prep friendly: Tastes even better the next day.
• Family-friendly: Classic flavors that feel warm and familiar.

Ingredients for the Best Lamb Stew

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• Lamb stew meat, cut into 1-inch pieces (2 1/2 pounds) – becomes tender after simmering; lamb shoulder works great.
• Salt (1 1/2 teaspoons) and black pepper (1 teaspoon) – season every layer.
• All-purpose flour (1/4 cup) – helps brown the lamb and slightly thickens the stew; cornstarch works for gluten-free (use 2 tablespoons).
• Olive oil (2 tablespoons) – for searing; avocado oil also works.
• Yellow onion, chopped (1 large) – savory sweetness.
• Carrots, sliced (3 large) – adds sweetness and color.
• Celery, sliced (2 stalks) – classic stew flavor; extra carrots can replace it.
• Garlic, minced (4 cloves) – depth and warmth.
• Tomato paste (2 tablespoons) – boosts rich flavor and color; ketchup is not the same, but can work in a pinch (use 3 tablespoons).
• Low-sodium broth (6 cups) – beef or chicken broth; low-sodium helps you control salt.
• Bay leaves (2) – subtle background flavor.
• Dried thyme (1 teaspoon) – cozy herb note.
• Dried rosemary (1/2 teaspoon) – classic stew flavor; crush it between your fingers first.
• Potatoes, peeled and diced (1 1/2 pounds) – makes it hearty; Yukon Gold or russet both work.
• Frozen peas (1 cup) – add at the end for bright color and sweetness.
• Optional: lemon juice (1 teaspoon) – brightens the stew right before serving if it tastes flat.

Lamb Stew Recipe Step-by-Step

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• 1. Season: Pat lamb dry and toss with salt, pepper, and flour until lightly coated.
• 2. Sear: Heat oil in a large pot or dutch oven over medium-high heat. Sear lamb in batches 3–4 minutes per side until browned. Don’t overcrowd—browning equals flavor.
• 3. Sauté: Reduce heat to medium. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
• 4. Stir: Add tomato paste and cook 1 minute, scraping up browned bits. Those bits are gold.
• 5. Simmer: Pour in broth, then add bay leaves, thyme, and rosemary. Bring to a gentle boil, then reduce to a steady simmer. Cover and simmer 45 minutes.
• 6. Add: Stir in potatoes and simmer 25–35 minutes more, until lamb and potatoes are tender.
• 7. Finish: Stir in peas for 3–5 minutes. Taste and adjust salt and pepper. Add lemon juice if needed for brightness.
• 8. Rest: Let the stew sit 10 minutes before serving so it thickens slightly.

Tips for Perfect Lamb Stew

• Dry the lamb before searing so it browns instead of steaming.
• Sear in batches for deeper flavor.
• Keep it at a gentle simmer, not a rolling boil, for tender meat.
• If stew gets too thick, add a splash of broth until it’s silky.
• Add peas at the end so they stay bright and sweet.

Variations & Substitutions

• Extra veggies: Add mushrooms or green beans during the last 20 minutes.
• Spicy kick: Add a pinch of crushed red pepper with the herbs.
• Thicker stew: Mash a few potato pieces against the side of the pot.
• Gluten-free: Skip flour and thicken with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
• Leftover idea: Serve over mashed potatoes or rice for a cozy bowl.

Make-Ahead & Freezing

Fridge: Store in an airtight container for 4–5 days.
Reheat: Warm on the stove over medium-low, stirring often. Add a splash of broth if it thickens.
Freezer: Freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions & Pairings

• Crusty bread or dinner rolls
• Simple green salad with tangy dressing
• Roasted vegetables on the side
• Rice or mashed potatoes for an extra hearty meal

Recipe Card

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Yield: 8 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Dairy-free

Reader Review: The lamb turned out so tender and the broth was incredibly rich. This tastes like a special-occasion stew, but it was easy.

If you make this lamb stew, please leave a rating and comment. Do you like it thicker or more brothy?