13 Tender Lamb Stew Recipes Full Of Old-Fashioned Flavor

When it comes to comfort food, lamb stew is a classic that never goes out of style. It’s cozy, nostalgic, and perfect for any family gathering. From hearty Irish stews to flavorful Moroccan tagines, each recipe offers its own special twist. I’m thrilled to share these 13 tender lamb stew recipes with you. Let’s explore these timeless flavors together!

Traditional Irish Lamb Stew

Traditional Irish Lamb Stew is a hearty and comforting dish that’s perfect for a chilly day. This classic recipe combines tender chunks of lamb with root vegetables, all simmered in a savory broth flavored with herbs and Guinness beer. The slow cooking process allows the flavors to meld together beautifully, resulting in a rich, satisfying stew that’s both nourishing and delicious.

Whether you’re looking to celebrate St. Patrick’s Day or simply enjoy a cozy meal, this Traditional Irish Lamb Stew is sure to please.

This recipe serves 4-6 people and is ideal for a family dinner or gathering with friends. Using simple, wholesome ingredients, the stew captures the essence of rustic Irish cooking. The combination of lamb, potatoes, carrots, and onions, all simmered in a flavorful broth, creates a dish that’s as comforting as it’s delicious. The addition of Guinness beer adds depth and richness, making this stew truly special.

Ingredients:

• 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and quartered
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup Guinness beer (or other stout beer)
• 3 cups beef or lamb stock
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lamb: Season the lamb cubes generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb in batches, browning each piece on all sides. Remove the browned lamb with a slotted spoon and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and sauté for an additional minute. Stir in the flour, coating the onions and garlic, and cook for 1 minute to eliminate the raw flour taste.
3. Deglaze the Pot: Pour in the Guinness beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the beer simmer for 2-3 minutes until slightly reduced.
4. Combine Ingredients: Return the browned lamb to the pot. Add the carrots, potatoes, beef stock, tomato paste, thyme, and bay leaf. Stir to combine all the ingredients.
5. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
6. Finish and Serve: Remove the bay leaf and check the seasoning, adding more salt and pepper if needed. Ladle the stew into bowls, sprinkle with chopped parsley, and serve hot.

Extra Tips:

For the best flavor, use lamb shoulder, which is more flavorful and tender when slow-cooked. If you prefer a thicker stew, mash a few of the potatoes in the pot to naturally thicken the broth.

Feel free to add other vegetables such as parsnips or turnips for added depth and variety. If you don’t have Guinness or prefer not to use alcohol, substitute with additional stock. Letting the stew rest for a day in the refrigerator can enhance the flavors, making it a great make-ahead dish.

Moroccan-Style Lamb Tagine

Moroccan-Style Lamb Tagine is a delectable dish that brings the aromatic spices of North Africa right to your dining table. This slow-cooked stew combines tender lamb with a medley of vegetables and warm spices, creating a rich and flavorful meal that’s perfect for any occasion.

The secret to its tantalizing taste lies in the blend of spices, including cumin, coriander, and cinnamon, which infuse the lamb and vegetables with an irresistible aroma and depth of flavor. Traditionally cooked in a tagine, a special earthenware pot with a conical lid, this recipe can also be prepared in a heavy-bottomed pot or Dutch oven.

This recipe serves 4-6 people, making it an ideal choice for a family dinner or a small gathering with friends. The slow-cooking process not only guarantees that the lamb becomes melt-in-your-mouth tender but also allows all the flavors to mingle and intensify over time.

Paired with fluffy couscous or crusty bread, this Moroccan-Style Lamb Tagine is sure to transport you and your guests to the vibrant markets of Marrakech with every bite.

Ingredients:

• 2 lbs lamb shoulder, cut into 2-inch cubes
• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 1/2 cup dried apricots, halved
• 1/2 cup pitted green olives
• 1 can (14 oz) diced tomatoes, with juice
• 2 cups chicken or beef broth
• 1 cup chickpeas, drained and rinsed
• 2 large carrots, peeled and sliced
• 1 zucchini, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Lamb and Vegetables: Season the lamb cubes with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb in batches, browning all sides. Remove the lamb and set aside.
2. Sauté Onions and Garlic: Reduce the heat to medium and add the chopped onions to the pot. Sauté until they’re soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Spices: Stir in the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to release their flavors.
4. Combine Ingredients and Simmer: Return the browned lamb to the pot. Add the diced tomatoes and their juice, chicken or beef broth, and dried apricots. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
5. Add Chickpeas and Vegetables: Stir in the chickpeas, sliced carrots, and zucchini. Cover and simmer for an additional 30 minutes, or until the vegetables are tender.
6. Finish with Olives and Fresh Herbs: Stir in the green olives, fresh cilantro, and parsley. Allow the tagine to simmer for another 5 minutes to meld the flavors.
7. Serve: Serve hot, garnished with additional cilantro and parsley if desired, alongside couscous or crusty bread.

Extra Tips:

For the best results, try to use a tagine pot if you have one, as it enhances the authentic flavors of the dish. If you prefer a thicker stew, remove the lid during the final 20 minutes of cooking to allow the sauce to reduce.

You can also adjust the level of spiciness by altering the amount of cayenne pepper to suit your taste. Ultimately, this dish tastes even better the next day, so consider making it ahead of time for deeper flavors.

Hearty Lamb and Vegetable Stew

Hearty Lamb and Vegetable Stew is a comforting dish perfect for chilly evenings. The delightful aroma of tender lamb simmered with fresh vegetables and aromatic herbs makes this stew a family favorite. This dish isn’t only filling but also rich in flavors, thanks to the combination of seasoned lamb, earthy potatoes, sweet carrots, and other vegetables.

It’s a meal in itself, served hot with a side of crusty bread or buttery mashed potatoes. This recipe is designed to serve 4-6 people, making it an ideal choice for a family dinner. The key to a great stew lies in the slow cooking process, allowing the flavors to meld together beautifully.

With a little preparation and patience, you can create a mouth-watering stew that will have everyone asking for seconds. So, let’s gather the ingredients and start cooking this delicious, hearty lamb and vegetable stew.

Ingredients:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 carrots, peeled and sliced
• 3 large potatoes, peeled and diced
• 2 stalks celery, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Lamb: Begin by seasoning the lamb cubes with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb cubes in batches, searing them until they’re browned on all sides. Transfer the browned lamb to a plate and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and continue to cook for another minute until fragrant.
3. Add the Vegetables: Add the carrots, potatoes, celery, and green beans to the pot. Stir well to combine with the onion and garlic mixture.
4. Incorporate the Liquids and Seasonings: Return the browned lamb to the pot. Pour in the beef broth and diced tomatoes, then add the tomato paste. Stir in the dried thyme, rosemary, and bay leaves. Bring the mixture to a gentle boil.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours. Stir occasionally, ensuring the vegetables are tender and the lamb is cooked through.
6. Final Seasoning: Before serving, taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves.
7. Serve and Garnish: Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or mashed potatoes.

Extra Tips:

For an even richer flavor, consider marinating the lamb in some of the herbs and spices a few hours before cooking. If you prefer a thicker stew, you can mash some of the potatoes into the broth towards the end of the cooking process.

Additionally, using fresh herbs instead of dried can enhance the dish’s aroma and flavor. Remember to let the stew rest for a few minutes before serving, as this allows the flavors to further develop. Enjoy your hearty lamb and vegetable stew with loved ones for a warm and satisfying meal!

Provençal Lamb Stew With Olives

Provençal Lamb Stew with Olives is a delightful dish that embodies the rich flavors and culinary traditions of southern France. This aromatic stew is a perfect blend of tender lamb, vibrant vegetables, and a medley of herbs, simmered to perfection in a savory broth. The addition of olives adds a unique briny depth that beautifully complements the hearty and rustic nature of the stew.

Whether you’re preparing this dish for a cozy family dinner or entertaining guests, Provençal Lamb Stew with Olives promises to be a crowd-pleaser. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a satisfying family meal.

As the stew simmers slowly, the flavors meld together, creating a rich and comforting dish that warms the soul. Pair it with a crusty baguette or creamy mashed potatoes to soak up the delicious sauce. The fragrance of thyme, rosemary, and garlic infuses the stew, transporting your senses to the sun-drenched landscapes of Provence.

Ingredients:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 cup dry white wine
• 2 cups beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup pitted green olives
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Lamb: Season the lamb cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, brown the lamb on all sides. Once browned, remove the lamb and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and red bell pepper. Sauté for about 5 minutes, or until the vegetables start to soften and the onion becomes translucent.
3. Deglaze the Pot: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 2 minutes to reduce slightly.
4. Simmer the Stew: Return the browned lamb to the pot. Add the beef or chicken broth, tomato paste, thyme, rosemary, and bay leaf. Stir well to combine all the ingredients.
5. Cook the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1 1/2 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. Add the Olives: About 15 minutes before the stew is done, stir in the pitted green olives. Continue to simmer until the lamb is fully cooked and the olives are heated through.
7. Finish and Serve: Remove the bay leaf from the stew. Taste and adjust the seasoning with additional salt and pepper, if needed. Garnish with chopped fresh parsley before serving.

Extra Tips: For the best results, use a good quality, dry white wine that you enjoy drinking, as it will enhance the flavor of the stew. If preferred, you can substitute lamb shoulder with lamb shanks for a richer flavor.

To make the stew even more hearty, consider adding potatoes or mushrooms. Remember that stews often taste better the next day, so consider making it ahead of time to allow the flavors to develop further.

Classic English Lamb Hotpot

The Classic English Lamb Hotpot is a hearty, comforting dish perfect for a cozy family dinner. This traditional recipe combines tender lamb pieces with earthy vegetables and a savory broth, all topped with a layer of thinly sliced potatoes that bake to golden perfection. The dish is slow-cooked, allowing the flavors to meld beautifully, resulting in a rich and satisfying meal that’s sure to warm you up on a chilly day.

This recipe is designed to serve 4-6 people, making it ideal for a family gathering or a relaxed dinner with friends. The ingredients are simple and readily available, emphasizing the natural flavors of the lamb and vegetables. With a few easy steps, you’ll have a delicious and aromatic hotpot that will surely become a favorite in your household.

Ingredients:

• 1.5 pounds of lamb shoulder, cut into chunks
• 2 tablespoons of vegetable oil
• 2 onions, thinly sliced
• 3 carrots, peeled and sliced
• 2 cloves of garlic, minced
• 2 tablespoons of all-purpose flour
• 2 cups of beef or lamb stock
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 pounds of potatoes, thinly sliced
• 2 tablespoons of melted butter

Instructions:

1. Preheat the oven to 325°F (160°C). This temperature is ideal for slow-cooking the lamb, ensuring it becomes tender and flavorful.
2. Prepare the lamb by seasoning it with salt and pepper. In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb chunks in batches and sear them until browned on all sides. Remove the lamb from the pot and set it aside.
3. Cook the vegetables in the same pot. Add the sliced onions and carrots, cooking them until they soften and begin to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Thicken the mixture by stirring in the all-purpose flour, ensuring the vegetables are coated evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
5. Add the liquids and herbs by gradually pouring in the beef or lamb stock, stirring constantly to prevent lumps. Add the Worcestershire sauce, dried thyme, and bay leaf. Return the seared lamb to the pot, mixing everything well.
6. Layer the potatoes by arranging the thinly sliced potatoes over the lamb and vegetable mixture, overlapping them slightly for an attractive finish. Brush the top layer with melted butter and season with a little salt and pepper.
7. Bake the hotpot by covering the pot with a lid or aluminum foil and placing it in the preheated oven. Cook for 1.5 to 2 hours, until the lamb is tender and the potatoes are cooked through. Remove the lid for the last 30 minutes to allow the potato topping to crisp and brown.
8. Serve the hotpot hot from the oven. Allow it to rest for a few minutes before serving, as this will help the flavors to settle and the sauce to thicken slightly.

Extra Tips:

For a richer flavor, consider marinating the lamb overnight in a mixture of olive oil, garlic, and herbs. This will enhance the meat’s taste and tenderness.

If you prefer a thicker sauce, you can mash a few potatoes into the mixture before serving. Additionally, consider using a mandoline slicer for uniformly thin potato slices, which will cook evenly and create a more appealing crust.

Finally, don’t rush the cooking process; slow-cooking is key to achieving the perfect texture and depth of flavor in this classic dish.

Greek Lamb Stew With Tomatoes and Herbs

Greek Lamb Stew With Tomatoes and Herbs is a delightful and aromatic dish that brings the flavors of the Mediterranean to your kitchen. This hearty stew is perfect for a cozy family dinner or a gathering with friends, offering a rich taste of tender lamb simmered with a vibrant mix of tomatoes, herbs, and spices. The combination of the succulent lamb and the tangy tomatoes creates a savory broth that’s both warming and satisfying.

The herbs infuse the dish with a fresh, earthy aroma, making it a truly memorable meal.

To prepare this Greek Lamb Stew, you’ll need to start with high-quality lamb, ideally from the shoulder or leg, as these cuts are perfect for slow-cooking and will yield tender, flavorful meat. The stew is cooked slowly to allow the flavors to meld together beautifully. As it simmers, the kitchen is filled with the enticing smell of rosemary, thyme, and oregano, which are essential to capturing the authentic taste of Greek cuisine.

Serve this stew with crusty bread or over a bed of rice or potatoes to soak up the delicious sauce.

Ingredients (Serves 4-6):

• 2 pounds lamb shoulder or leg, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups canned diced tomatoes
• 1 cup beef or lamb broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon fresh rosemary, chopped
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon red wine vinegar
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Lamb: Begin by trimming any excess fat from the lamb chunks. Season the lamb generously with salt and pepper.
2. Brown the Lamb: Heat the olive oil in a large, heavy pot over medium-high heat. Add the lamb pieces in batches, browning them on all sides. Remove the browned lamb from the pot and set aside.
3. Cook the Aromatics: In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Return the browned lamb to the pot. Stir in the diced tomatoes and their juices, beef or lamb broth, oregano, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors are well combined. Stir occasionally, adding more broth if needed to keep the stew moist.
6. Add Final Touches: Once the lamb is tender, stir in the red wine vinegar and adjust the seasoning with salt and pepper to taste. Remove the bay leaves.
7. Garnish and Serve: Before serving, sprinkle the stew with fresh parsley. Serve hot with crusty bread, rice, or potatoes to soak up the flavorful sauce.

Extra Tips:

For an even richer flavor, marinate the lamb in olive oil, garlic, and herbs for a few hours before cooking. This will enhance the taste and tenderness of the meat.

If you prefer a thicker stew, you can mash some of the cooked tomatoes and onions with a fork to add more body to the sauce. Additionally, consider adding vegetables like carrots or potatoes to the stew for extra flavor and nutrition.

Remember to taste and adjust the seasoning throughout the cooking process to suit your preference.

Spicy Indian Lamb Curry Stew

Indulge your taste buds with this aromatic and flavorful Spicy Indian Lamb Curry Stew. This dish brings together tender pieces of lamb cooked in a rich, spiced gravy. The deep flavors of this curry are achieved through a careful blend of traditional Indian spices, giving it a satisfying heat and complexity.

Perfect for a cozy family dinner, this stew pairs beautifully with basmati rice or naan, soaking up the spicy, savory sauce and offering a comforting, hearty meal.

This recipe serves 4-6 people, making it ideal for gatherings or a special weekend meal. The stew isn’t only mouth-watering but also relatively easy to prepare, requiring a bit of patience to allow the flavors to meld together over a gentle simmer.

Whether you’re a fan of Indian cuisine or looking to try something new, this Spicy Indian Lamb Curry Stew is sure to become a favorite in your home.

Ingredients:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup plain yogurt
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 cinnamon stick
• 3-4 cardamom pods
• 4 cups beef or lamb stock
• Salt to taste
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Prepare the Lamb: Start by seasoning the lamb cubes with salt. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb in batches, browning the pieces on all sides. Remove the browned lamb and set aside.
2. Cook the Aromatics: In the same pot, lower the heat to medium and add the chopped onions. Cook until they’re golden brown, which should take about 10 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Add the Spices: Stir in the tomato paste, and cook for a minute. Then add ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala. Cook the spices for 2-3 minutes, stirring constantly to prevent them from burning.
4. Incorporate the Lamb: Return the browned lamb pieces to the pot. Add the canned diced tomatoes and yogurt, stirring well to combine everything. Toss in the cinnamon stick and cardamom pods.
5. Simmer the Stew: Pour in the stock, making sure it covers the lamb. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. Final Seasoning: Taste and adjust the seasoning with salt if necessary. Remove the cinnamon stick and cardamom pods before serving.
7. Garnish and Serve: Garnish the stew with fresh cilantro leaves. Serve hot with basmati rice or naan bread.

Extra Tips:

For an even deeper flavor, consider marinating the lamb in yogurt and spices for a few hours or overnight before cooking. This not only tenderizes the meat but also infuses it with more intense flavors.

If you find the stew too thick, add a little more stock or water to reach your desired consistency. Adjust the spice level by reducing the amount of red chili powder if you prefer a milder curry.

Finally, this stew tastes even better the next day, so don’t hesitate to prepare it in advance and reheat before serving.

Rustic French Navarin D’Agneau

Rustic French Navarin D’Agneau is a classic French lamb stew that captures the essence of rural French cooking with its hearty, flavorful, and comforting qualities. Named after the French word for turnip, “navet,” this dish is traditionally made with tender pieces of lamb simmered with root vegetables in a rich broth.

The dish’s origins are deeply rooted in the French countryside, where it was often prepared with the first young spring vegetables. The combination of lamb, herbs, and vegetables creates a savory blend that’s both satisfying and aromatic, ideal for a cozy family meal or a gathering with friends.

Navarin D’Agneau is a versatile dish that can be adapted according to the season and the availability of fresh produce. It celebrates the natural sweetness of fresh spring vegetables, such as carrots, turnips, and peas, which complement the richness of the lamb.

The stew is slow-cooked to allow the flavors to meld together, resulting in a dish that’s deeply flavorful and tender. This recipe serves 4-6 people and is perfect for those who appreciate the art of slow-cooking and the depth of flavor it imparts.

Ingredients (Serves 4-6)

• 2 pounds lamb shoulder, cut into 1 1/2-inch pieces
• 3 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups beef or lamb stock
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 2 large carrots, peeled and sliced
• 3 turnips, peeled and cut into wedges
• 1 pound new potatoes, halved
• 1 cup fresh or frozen peas
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Cooking Instructions

1. Prepare the Lamb: In a large bowl, season the lamb pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
2. Brown the Lamb: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb pieces in batches, searing them until they’re browned on all sides. Remove the lamb and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. Deglaze the Pot: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
5. Add Liquids and Seasoning: Return the lamb to the pot. Add the beef or lamb stock, tomato paste, bay leaves, and thyme. Stir well to combine.
6. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 hour.
7. Add Vegetables: After an hour, add the carrots, turnips, and potatoes. Cover and continue to simmer for another 30-40 minutes, or until the vegetables and lamb are tender.
8. Finish with Peas: About 10 minutes before serving, stir in the peas and adjust seasoning with salt and pepper as needed.
9. Garnish and Serve: Remove the bay leaves, sprinkle with fresh parsley, and serve the stew hot with crusty bread.

Extra Tips

For best results, use fresh, high-quality lamb and seasonal vegetables to enhance the overall flavor of the stew. Allowing the stew to sit for a few hours or overnight in the refrigerator can deepen the flavors even more.

If time permits, consider marinating the lamb in a mixture of the wine and herbs for a few hours before cooking to further tenderize the meat and infuse it with flavor. Remember to skim off any excess fat from the surface of the stew before serving for a cleaner, more refined taste.

Italian Lamb Stew With White Beans

Italian Lamb Stew with White Beans is a hearty and flavorful dish that brings together tender pieces of lamb, earthy white beans, and a medley of aromatic vegetables. This stew is perfect for a cozy dinner and offers a delightful taste of Italy with every spoonful. The richness of the lamb pairs beautifully with the creamy texture of the white beans, while a hint of red wine and herbs elevates the whole experience, making it a perfect choice for a comforting meal on a chilly day.

The stew requires some time to cook, allowing all the flavors to meld together beautifully. It’s an ideal dish for when you want to impress your family or guests with minimal effort, as the oven or slow cooker does most of the work. Serve it with crusty bread or over a bed of polenta to soak up the delicious sauce, and enjoy a meal that’s both satisfying and nourishing.

Ingredients (Serves 4-6 people):

• 2 pounds lamb shoulder, cut into 2-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tablespoon tomato paste
• 1 cup red wine
• 4 cups chicken or beef broth
• 2 cups canned white beans, drained and rinsed
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 (14-ounce) can crushed tomatoes
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Lamb: Season the lamb cubes generously with salt and black pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb in batches, ensuring not to overcrowd the pan, and brown on all sides. Remove the lamb and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.
3. Add Tomato Paste and Wine: Stir in the tomato paste and cook for an additional minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3 minutes to reduce slightly.
4. Combine Ingredients: Return the browned lamb to the pot. Add the chicken or beef broth, white beans, dried rosemary, dried thyme, bay leaves, crushed tomatoes, and balsamic vinegar. Stir to combine all ingredients well.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and adjust seasoning with salt and pepper as needed.
6. Finish and Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over polenta.

Extra Tips:

For a richer flavor, you can marinate the lamb in red wine and herbs for a few hours before cooking. If you prefer a thicker stew, you can mash some of the beans or add a slurry of cornstarch and water towards the end of cooking.

Additionally, if you’re using a slow cooker, brown the lamb and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours. This stew also tastes even better the next day, making it a great make-ahead dish.

Middle Eastern Lamb and Chickpea Stew

Middle Eastern Lamb and Chickpea Stew is a hearty and flavorful dish that brings together the rich, tender textures of lamb with the nutty, earthy flavors of chickpeas. Infused with aromatic spices and herbs, this stew is a warming comfort food that’s perfect for a cozy dinner.

The combination of tender lamb, soft chickpeas, and a fragrant tomato-based broth creates a sumptuous meal that’s both satisfying and nutritious. Often enjoyed with rice or a slice of crusty bread, this stew is a wonderful way to experience the vibrant culinary traditions of the Middle East.

This recipe serves 4-6 people, making it perfect for a family dinner or a gathering with friends. The slow cooking process allows the flavors to meld beautifully, creating a dish that’s as aromatic as it’s delicious. Whether you’re new to Middle Eastern cooking or a seasoned pro, this Lamb and Chickpea Stew offers a delightful mix of textures and tastes that are sure to please any palate.

Ingredients (serving size 4-6 people):

• 2 pounds of lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 1 can (14 ounces) diced tomatoes
• 4 cups chicken or beef broth
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Lamb: Start by seasoning the lamb cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb pieces in batches, and brown them on all sides. This should take about 5-7 minutes per batch. Remove the browned lamb and set aside.
2. Sauté the Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté until the onion becomes translucent, about 5 minutes. Add the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.
3. Spice it Up: Stir in the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook the spices with the onions and garlic for about 1 minute to release their aroma.
4. Tomato Base: Add the tomato paste and diced tomatoes to the pot. Stir well to combine with the spices and aromatics. Allow this mixture to cook for about 2-3 minutes, which helps deepen the flavor.
5. Simmer the Stew: Return the browned lamb to the pot, along with any accumulated juices. Pour in the broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
6. Add Chickpeas: Once the lamb is tender, add the drained chickpeas to the stew. Stir well and let it simmer for another 15-20 minutes, allowing the chickpeas to absorb the flavors.
7. Final Touches: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove from heat and sprinkle with freshly chopped cilantro.
8. Serve: Ladle the stew into bowls and serve with lemon wedges on the side for an extra burst of flavor. Enjoy with rice or crusty bread.

Extra Tips: For a richer flavor, consider preparing the stew a day in advance. Allowing the stew to sit overnight helps the flavors meld and develop further. If you prefer a thicker stew, you can mash a portion of the chickpeas before adding them back to the pot, which will naturally thicken the broth.

Additionally, using bone-in lamb can enhance the depth of flavor, just remember to remove the bones before serving.

Savory Lamb and Barley Stew

Savory Lamb and Barley Stew is a hearty and comforting dish, perfect for warming up on a chilly day. This rustic stew combines tender pieces of lamb with nutritious barley, root vegetables, and a mix of fragrant herbs and spices. The marriage of flavors and textures in this dish creates a satisfying meal that’s both nourishing and delicious.

The long, slow cooking process allows the lamb to become meltingly tender, while the barley absorbs the rich broth, making every spoonful a delight. An ideal choice for family dinners or casual gatherings, this stew isn’t only filling but also quite versatile. You can easily adjust the ingredients to suit your taste preferences or to use what you have on hand.

The dish can be prepared in advance and tastes even better the next day, making it a convenient option for busy days. Serve it with crusty bread or over a bed of mashed potatoes for a complete meal.

Ingredients (Serves 4-6):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 cup pearl barley
• 6 cups beef or lamb stock
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lamb: Begin by seasoning the lamb cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb in batches, browning all sides. This should take about 5-7 minutes per batch. Remove the lamb and set it aside.
2. Sauté the Aromatics: In the same pot, add the onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
3. Add Vegetables and Barley: Add the carrots and parsnips to the pot, stirring to combine. Then, add the pearl barley, allowing it to lightly toast for 2 minutes.
4. Develop the Stew Base: Return the browned lamb to the pot. Stir in the tomato paste, ensuring the lamb and vegetables are well coated. Pour in the stock, and add the thyme, rosemary, bay leaves, and a bit more salt and pepper.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the barley is fully cooked.
6. Final Adjustments: Taste the stew and adjust seasoning as needed. Remove the bay leaves before serving.
7. Serve and Garnish: Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or mashed potatoes on the side.

Extra Tips:

For an even richer flavor, you can deglaze the pot with a splash of red wine after browning the lamb and before adding the vegetables. This will lift any caramelized bits from the bottom of the pot, enhancing the stew’s depth.

Remember to keep the lid slightly ajar during simmering if you prefer a thicker stew, as this allows some liquid to evaporate. If you find the stew too thick, simply add a bit more stock or water to reach your desired consistency. Enjoy the stew the next day, as the flavors continue to develop and meld together beautifully.

Slow-Cooked Lamb Stew With Red Wine

There’s nothing quite like a hearty Slow-Cooked Lamb Stew With Red Wine to warm you up on a chilly day. This rich and flavorful dish combines tender lamb with the deep, robust flavors of red wine, creating a comforting meal that’s perfect for sharing with family or friends.

Slow cooking allows the lamb to become delectably tender, while the wine and accompanying herbs and vegetables meld together to create a stew that’s both savory and satisfying. Whether you’re hosting a dinner party or simply looking for a cozy meal, this lamb stew is sure to impress.

This recipe is designed to serve 4-6 people, making it ideal for small gatherings or family dinners. The preparation is straightforward, and the slow cooking method guarantees that the flavors have ample time to develop and intensify.

With a few simple ingredients and some patience, you can create a dish that feels both luxurious and homey. Pair it with some crusty bread or mashed potatoes to soak up the rich sauce, and you’ve got a meal that will delight your taste buds and warm your soul.

Ingredients:

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Lamb: Season the lamb cubes generously with salt and pepper. This will help to enhance the flavor of the meat as it cooks.
2. Sear the Lamb: In a large skillet, heat the olive oil over medium-high heat. Add the lamb cubes in batches, making sure not to overcrowd the pan. Sear each side until browned, approximately 5 minutes per batch. Transfer the browned lamb cubes to a slow cooker.
3. Sauté the Vegetables: In the same skillet, add the diced onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Deglaze the Skillet: Stir in the tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes.
5. Combine Ingredients: Pour the wine and vegetable mixture over the lamb in the slow cooker. Add the beef broth, bay leaf, thyme, and rosemary. Stir to combine all the ingredients.
6. Cook the Stew: Cover the slow cooker and cook on low for 6-8 hours, or until the lamb is tender and the flavors are well developed.
7. Add Peas and Finish: About 30 minutes before serving, stir in the frozen peas. Allow them to cook through and heat in the stew.
8. Serve: Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve hot, alongside crusty bread or over mashed potatoes.

Extra Tips:

When selecting the red wine for this stew, choose a wine that you enjoy drinking, as its flavor will be concentrated in the dish. A good rule of thumb is to use a dry red wine like Cabernet Sauvignon or Merlot.

Also, if you prefer a thicker stew, you can mix a tablespoon of flour with a bit of water and stir it into the stew during the final hour of cooking. This will help to thicken the sauce without altering the flavor.

Ultimately, this stew is even better the next day, as the flavors have more time to meld, making it an excellent make-ahead meal.

North African Harira Lamb Stew

North African Harira Lamb Stew is a comforting and aromatic dish that combines tender lamb, a medley of spices, and a blend of nutritious legumes. Traditionally served during the month of Ramadan, this hearty stew is perfect for warming up on a cold day or enjoying with family and friends.

The rich flavors of cumin, coriander, and cinnamon meld together, creating a symphony of taste that’s both exotic and familiar. This stew isn’t only delicious but also packed with nutrients, thanks to the inclusion of lentils and chickpeas, which add protein and fiber.

The slow-cooked lamb becomes melt-in-your-mouth tender, while tomatoes and fresh herbs brighten up the dish, resulting in a beautifully balanced meal. Prepare to be transported to the bustling streets of Morocco with each spoonful of this delectable stew.

Ingredients (Serves 4-6):

• 1 ½ pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup tomato paste
• 1 (14-ounce) can diced tomatoes
• 6 cups chicken or vegetable broth
• 1 cup green lentils, rinsed and drained
• 1 (15-ounce) can chickpeas, drained and rinsed
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon

Instructions:

1. Brown the Lamb: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove the lamb from the pot and set aside.
2. Sauté Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Spice it Up: Stir in the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes until the spices are aromatic and well-blended with the onions and garlic.
4. Incorporate Tomato Paste and Tomatoes: Add the tomato paste to the pot, stirring to coat the onions and spices. Then, pour in the canned diced tomatoes and mix thoroughly.
5. Simmer the Stew: Return the browned lamb to the pot, along with any accumulated juices. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for about 1 hour, or until the lamb is tender.
6. Add Lentils and Chickpeas: After an hour, add the green lentils to the pot and continue to simmer for 20 minutes. Then, stir in the chickpeas and cook for an additional 10-15 minutes until the lentils are tender.
7. Season and Finish: Season the stew with salt and pepper to taste. Stir in the chopped cilantro, parsley, and the juice of one lemon. Allow the flavors to meld for a few minutes before serving.

Extra Tips:

For the best results, use fresh spices for a more vibrant flavor. If you prefer a thicker stew, mash some of the chickpeas before adding them to the pot.

You can also adjust the spice level by adding more or less cayenne pepper according to your preference. Harira is traditionally served with a side of crusty bread or over a bed of couscous for a complete meal. Enjoy this dish with a sprinkle of extra cilantro or parsley for a fresh herbal note.