Lamb Stew
Ingredients
- 1 ½ lbs lamb stew meat
cubed
- 2 tablespoons flour
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 2 tablespoons rosemary
chopped
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion
medium dice
- ½ cup dry white wine
- 3 medium carrots
medium dice
- 6 small Yukon gold potatoes
medium dice
- 4 sprigs rosemary
- 4 sprigs thyme
- 1.5 quarts cold water
- 4 small potatoes such as Yukon gold
peeled but left whole
Directions
- 1
Mix flour, pepper, salt & chopped rosemary together in a large bowl. Rinse and pat dry your meat – cut into small cubes, no larger than ¾ inch across. Toss meat in flour mixture to coat.
- 2
Brown the lamb in 3 batches (or more) in a large Dutch oven in 1-2 tablespoons olive oil. Start with 1 and add as needed between batches. Remove meat and cover once it is browned.
- 3
Add butter to pan and melt. Saute onion for 2 minutes or until it has just started to become translucent around the edges. Add wine to deglaze the pan. Allow the wine to boil for a moment and then begin scraping up the browned bits.
- 4
Add meat, accumulated juices, and veggies back to the pot. Add water just to cover. Bring to a boil, skim the foam, reduce to a simmer.
- 5
Cook, covered, 2 hours.
- 6
Microwave potatoes on high for 3 minutes or until soft. Mash with a fork and add to the pot, stirring to mix.
- 7
Taste and add salt and pepper as needed. Add rosemary and thyme sprigs to the pot, pushing them down into the liquid. If desired, tie the sprigs together with kitchen twine to make them easier to remove before serving. Cook lamb stew for an additional hour at least.
- 8
I simmered mine for 4, which gives plenty of time for the meat to break down and become soft. You could cook it for less time but you may sacrifice the texture.
Lamb Stew
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About this Recipe
When the weather calls for ultimate comfort, this Lamb Stew recipe answers with a warming embrace. It's the kind of dish that fills your home with inviting aromas and promises a deeply satisfying meal, perfect for chasing away the chill.
Why This Lamb Stew Is a Favorite
This recipe stands out for its masterful blend of tender lamb, savory root vegetables, and an exceptionally rich, flavorful broth. The generous use of fresh rosemary and thyme infuses every bite with an aromatic depth that sets it apart. The inclusion of dry white wine elevates the broth, creating a complexity that tastes like it simmered all day—which, in fact, it does, rewarding your patience with incredible flavor.
Get ready for a truly wholesome and hearty experience. You can expect melt-in-your-mouth pieces of lamb that yield effortlessly, complemented by the earthy sweetness of carrots and the creamy texture of Yukon gold potatoes. The broth is a star on its own—velvety, savory, and beautifully fragrant with fresh herbs. This stew isn't just food; it's a comforting ritual, ideal for a cozy evening.
Customization & Variations
This robust lamb stew is wonderfully adaptable. For dietary considerations or simply to use what's on hand:
- Vegetables: Feel free to add other root vegetables like parsnips, turnips, or celery root for extra depth. Just ensure they are cut similarly to the carrots and diced potatoes for even cooking.
- Herbs: While fresh rosemary and thyme are highly recommended for their vibrant flavor, dried versions can be used. Remember to use a smaller quantity, typically one-third of the fresh amount, and add them earlier to allow their flavors to bloom.
- Wine alternative: If you prefer not to use wine, an equal amount of good quality chicken or beef broth makes a fine substitute, though you'll miss a subtle layer of complexity.
Serve this hearty lamb stew as the centerpiece of a warming meal. It pairs beautifully with a crusty loaf of bread to soak up every last drop of the rich broth, or a simple green salad for a touch of freshness. It’s perfect for family dinners, Sunday suppers, or any occasion that calls for comforting, slow-cooked goodness.