How to Cook the Perfect Lamb Stew Recipe at Home

Meat stew with vegetables and herbs on old wooden table
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This flavorful lamb stew recipe is a hearty meal made with tender chunks of American lamb meat and a variety of vegetables like medium carrots, red potatoes, celery ribs, mushrooms, yellow onion, and frozen green peas. Then it is cooked slowly in beef stock or chicken broth, Worcestershire sauce, fresh rosemary, bay leaves, fresh parsley, fresh thyme, and garlic.

If you love lamb meat, this is the best lamb stew recipe and makes an absolutely delicious tender lamb by slow cooking it. The flavors meld together as it cooks for a one-pot recipe that is full of fresh herbs and seasonings without having to stand over it and cook all day. A large Dutch oven would also work well for this hearty lamb stew recipe. You could even use an instant pot.

Is this the same as Irish stew?

This delicious stew recipe is also known as Irish lamb stew, probably because that is where the dish originated. Irish stew or Stobhach started in Ireland where it was originally made with lamb or mutton and root vegetables. It may contain a variety of other vegetables like green beans, corn, and bell peppers. But you can add anything you like to it. Try some tomato paste for a rich and slightly sweet flavor.

Browning lamb

Before putting it all into the crock pot or slow cooker, it is best to brown lamb first. Mix flour, salt, and pepper in a large bowl and toss the lamb pieces in it until coated. Then, heat extra virgin olive oil to shimmering in a large skillet on medium heat. Brown meat for about three or four minutes on each side before adding the cooked lamb to the stew. Use a slotted spoon to remove the meat and let it drain on a paper towel.

Cooking lamb stew on the stove

If you do not have or do not want to use a slow cooker, you can cook your lamb stew in a large Dutch oven or pot on the stove. First, brown lamb in the same pot you are going to cook it in. Then add potatoes and other veggies with fresh herbs, wine, broth, and other ingredients. Cook on medium-high heat until it starts to boil, then turn it down to simmer for one to two hours or until it is fork-tender, stirring occasionally.

What to serve with lamb stew

Irish stew made with beef, potatoes, carrots and herbs
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  • Irish soda bread
  • Cornbread muffins
  • Cucumber salad
  • Rice of any kind
  • Noodles with butter
  • Fruit salad

Frequently asked questions

What is the best cut for lamb stew?

To make lamb stew, a boneless leg of lamb would be perfect. But you could also use lamb shoulder or a neck fillet. The main idea is that if you want meat that will melt in your mouth, you want to cook it low and slow. Using a slow cooker will give you the best lamb stew because it can cook all day. You could even use ground lamb.

Do I have to add garlic?

If you do not have or do not like garlic, you can leave it out of the recipe. This is a great recipe no matter whether you change a few things to make it your perfect recipe or not. Whether you are having a dinner party or are just serving it to the family for dinner tonight, this wonderful recipe will never let you down.

Why is my meat chewy and tough?

If you do not cook lamb slowly on low heat, it can be tough. It can also be overcooked. To prevent either of these from happening, cook it in a slow cooker on low for six to eight hours. Also, make sure you get one of the best cuts mentioned above. Do not get mutton because it is tough and chewy no matter what you do.

Tips and Tricks

  • You can also brown your lamb in bacon fat for extra flavorful lamb stew. If you are worried about the excess fat, use turkey bacon. Transfer bacon to a paper towel to drain and you can add it to your stew or use it for sandwiches or salad.
  • This lamb recipe is easy to do and cooks on its own while you do whatever you like.
  • You can substitute beef stock with beef broth or chicken broth.
  • For a spicy stew recipe, add a half teaspoon of chili flakes.
  • Instead of red potatoes, you can use baby potatoes.
  • If you use a bay leaf, remember to take it out before serving.
  • Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.
  • If you do not want to use wine, you can substitute it with red wine vinegar.

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