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A bowl of lamb stew with chunks of lamb, carrots, potatoes, peas, and fresh parsley garnish, served on a light surface with a spoon nearby.
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Dutch Oven Lamb Stew Recipe

A rich, slow-braised lamb stew made with Freedom Run Farms American lamb, tender vegetables, and a deep, comforting broth. This cold-weather classic delivers big flavor with simple ingredients and steady heat.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 276kcal
Author: Abi Gunasekaran

Equipment

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.
    Chunks of browned lamb in a red Dutch oven, surrounded by chopped celery, onions, parsley, and a measuring cup of broth.

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.
    A red Dutch oven with sautéed onions and celery, tomato paste in the center, a cup of broth nearby, fresh parsley, and a green cloth on the side.
  • 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.
    A red-handled pot filled with simmering brown stew and lamb meat, placed on a light surface next to fresh parsley and a green cloth.
  • Cook for 1 hour and then add carrots and potatoes and place the dutch oven back into the oven and cook t f
    A pot filled with stew containing chunks of potatoes and carrots in a brown broth, placed on a countertop next to a bunch of fresh parsley.

Serve

  • Stir in peas and cook on the stovetop for 5 minutes. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
    A Dutch oven of lamb stew with carrots, potatoes, and herbs sits on a table next to fresh parsley, a spoon, and pepper grinders.

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

Serving: 1serving | Calories: 276kcal | Carbohydrates: 24g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 825mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3808IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 3mg