A lamb stew that tastes the way it should: deep, rich, foolproof. Lamb is expensive, so this stew better be worth it. And here’s the thing—it is, but only if you do the sear. That’s where all the flavor lives. You brown the meat first, build a broth with tomato paste and proper aromatics, then let the Dutch oven do the heavy lifting. What you get is a stew with actual depth—dark, rich broth, lamb that falls apart, and vegetables that are insanely satisfying.
When it comes to stew recipes, we don’t mess around – it’s all in the richness. And as meat nerds, we know that starts with quality meat. We’ve been cooking with Freedom Run Farms constantly because it’s American lamb with a clean, meaty flavor. Our recipe spells out how to achieve that rich base, along with the perfect timing for the carrots and potatoes to keep them from falling apart. This is the sort of stew that you want to sink into all winter long. No shortcuts, just tried-and-tested fundamentals at work.
🔪 Ingredients for Lamb Stew
- Freedom Run Farms American lamb shoulder or stew meat, cut into chunks: Well-marbled lamb gives you richer broth and fall-apart texture.
- Vegetable oil: Handles the high heat needed for a proper sear.
- Unsalted butter: Adds depth and rounds out the flavor base once the lamb is browned.
- Kosher salt: Season the lamb before searing to build your base layer of flavor.
- Black pepper: Freshly ground gives better bite and aroma.
- Yellow onion, diced: Adds sweetness and helps build the classic stew backbone.
- Celery stalks, chopped: Part of the aromatic base; cut evenly so everything softens at the same rate.
- Garlic cloves, minced: Fresh cloves make a noticeable difference here—skip the jarred stuff.
- Thyme (fresh sprigs or dried): Earthy and perfect with lamb; rosemary works if you like a stronger herb note.
- All-purpose flour: Helps thicken the broth naturally as it cooks.
- Tomato paste: Cook it until it deepens in color; that step builds big flavor.
- Chicken broth: Lighter and cleaner flavor; beef broth works if you want a richer, darker stew.
- Carrots, peeled and chopped: Cut into uniform pieces so they cook evenly.
- Potatoes, cubed: Yukon Golds hold their shape; russets break down more and thicken the stew.
- Frozen peas: Add at the end so they stay bright and tender.
- Fresh parsley for garnish: Adds color and freshness right before serving.
Equipment You’ll Need
- Dutch oven (5–7 quart)
- Wooden spoon
- Sharp chef’s knife and cutting board
- Sheet tray for holding browned lamb
📝 Step-by-Step Instructions: How to Make Lamb Stew
- Prep the Lamb
Heat the oven to 325°F. Pat the lamb dry and season with salt and pepper. - Brown the Lamb
Heat oil in a Dutch oven over medium-high. Sear lamb in batches until deeply browned, then transfer to a plate. Browning = big flavor. - Build the Flavor Base
Melt butter in the pot. Add onion and celery and cook until softened. Add garlic and thyme until fragrant. - Add Thickener & Tomato Paste
Stir in flour to cook out the raw taste. Add tomato paste and let it darken to concentrate flavor. - Deglaze the Pot
Pour in the broth slowly, scraping up the browned bits from the bottom. - Braise the Lamb
Return lamb to the pot. Cover and bake for 1 hour. - Add Vegetables
Remove from the oven, add carrots and potatoes, stir, cover, and return to the oven for 30–45 minutes until the lamb is fork-tender. - Finish the Stew
Stir in peas and simmer on the stovetop for a few minutes. Adjust seasoning and garnish with parsley.
🔄 Substitutions and Variations for Lamb Stew
- Swap potatoes for parsnips or turnips for a rustic twist. The same goes for our Irish Lamb Stew.
- Add a splash of red wine when you deglaze the pan for deeper flavor.
- Use lamb shanks instead of stew meat (adjust cook time).
- Add mushrooms for extra savory depth.
💡 Meat Nerd Tips
- Start with quality lamb. Freedom Run Farms’ lamb has a clean flavor and great marbling.
- Let the lamb sit long enough to develop a real crust before flipping — impatience is where most browning goes wrong.
- Don’t trim all the fat. A little fat on the lamb shoulder melts into the broth and gives the stew a silky body.
- Listen to the pot. A steady sizzle means you’re searing; silence means you’ve cooled the pot too much.
- Cook the tomato paste until it turns deep brick red — that’s when the flavor hits its stride.
- Stir gently during the braise to keep potatoes from breaking down.
- Add a tiny splash of acidity (red wine vinegar or lemon juice) at the end to wake up the flavor.
- If you can, make the stew a day ahead — the flavor and texture improve noticeably overnight.
🍽️ What to Serve with Lamb Stew
- Mashed potatoes
- Warm crusty bread
- Simple green salad
- Roasted broccoli or Brussels sprouts
🧊 How to Store and Reheat Lamb Stew
- Refrigerate: Keeps 3–4 days.
- Freeze: Up to 3 months in airtight containers.
- Reheat: Use gentle heat on the stovetop. Stir occasionally and add broth if needed.
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Dutch Oven Lamb Stew Recipe
Recommended Equipment
- Wooden spoon
- cutting board
- Sheet tray
Ingredients
- 2 lb lamb shoulder or stew meat cut into chunks. We use Freedom Run Farm American Lamb
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium yellow onion diced
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 sprigs thyme or 1 teaspoon dried
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 carrots peeled and chopped
- 2 medium potatoes peeled and cubed
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
Sear the lamb
- Preheat the oven to 325°F (165°C). Pat lamb pieces dry and season with salt and pepper.
- Add oil in a Dutch oven over medium-high heat.
- Add lamb in batches and sear until browned on all sides. Transfer to a plate. Set aside.
Sauté the veggies
- In the same pot, add butter, once melted add onions and celery. Cook for 4–5 minutes until softened.
- Add garlic and thyme. Cook for another 1 minute until fragrant.
- Stir in flour and cook for 1–2 minutes to remove the raw flour taste. Add tomato paste and stir until it deepens in color.
- Slowly pour in broth, scraping up any browned bits to deglaze the bottom of the pot with a wooden spoon.
Braise the stew
- Return the seared lamb to the pot. Cover with the lid and transfer the Dutch oven to the preheated oven.
- Cook for 1 hour and then add carrots and potatoes and place the dutch oven back into the oven and cook t f
Serve
- Stir in peas and cook on the stovetop for 5 minutes. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Notes
- Use American lamb for a cleaner flavor and better marbling. We love Freedom Run Farm’s USDA-certified lamb.
- Pat the lamb very dry before searing so it caramelizes instead of steaming.
- Don’t rush the browning. Deep color = deeper flavor in the final stew.
- Cut vegetables evenly so they cook at the same rate.
- Add peas at the end to keep them bright and tender.
- Beef broth makes a richer stew; chicken broth keeps it lighter.
- If the stew thickens too much, add a splash of broth until it reaches the consistency you want.
- For even better flavor, make the stew a day ahead — it improves overnight.
Nutrition
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❓Lamb Stew FAQs
Yes. The broth deepens overnight, and the lamb becomes even more tender.
You can, but oven braising produces a more consistent, tender cook.
Yes. Let it cool fully, store in airtight containers, and freeze up to 3 months. Thaw in the fridge and reheat in a pan over low heat.
Lamb shoulder or stew meat with good marbling works best. It breaks down slowly and becomes tender without drying out.
Keep simmering, uncovered, to reduce the broth, or add a small splash of flour-thickened slurry. A stew that sits overnight will naturally thicken as well.
Yes. Beef broth gives a deeper, richer flavor; chicken broth keeps the stew lighter and cleaner.
