Park Feierbach

Best-Ever Lamb Stew

Name: Best-Ever Lamb Stew
Prep time: 25 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1 tbsp. vegetable oil; 900 g lamb shoulder roast, cubed into 2.5cm pieces; 1 onion, chopped; 2 carrots, peeled and cut into rounds; 2 stalks celery, chopped; salt; Freshly ground black pepper; 3 cloves garlic, crushed; 55 g tomato paste; 1 tsp. ground cumin; 1 tsp. smoked paprika; 1 L low-sodium beef stock; 240 mL red wine; 1 tbsp. Worcestershire sauce; 3 sprigs fresh rosemary; 2 bay leaves; 900 g baby potatoes, halved; 5 g freshly chopped parsley, for garnish

By Lena AbrahamUpdated: 08 March 2021

Jump to recipe

Hearty, flavourful lamb stew can be yours in under 2 hours, and all in one pot! With a rich, velvety broth and tender pieces of lamb, you'd be hard-pressed to find a cosier cold-weather meal.

Pro tip: You might be wondering where the flour is in this recipe is. We've got good news: you don't need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. The resulting stew liquid is velvety smooth and super flavourful. We suggest serving with plenty of bread, you're gonna want to soak up every last drop.

Editor's note: This intro was updated to add more information about the dish on 8 March 2021.

Advertisement - Continue Reading Below

Yields:: 6 serving(s)
Prep Time:: 25 mins
Total Time:: 1 hr 45 mins

Ingredients

1 tbsp.
vegetable oil
900 g
lamb shoulder roast, cubed into 2.5cm pieces
1
onion, chopped
2
carrots, peeled and cut into rounds
2
stalks celery, chopped
salt
Freshly ground black pepper
3
cloves garlic, crushed
55 g
tomato paste
1 tsp.
ground cumin
1 tsp.
smoked paprika
1 l
low-sodium beef stock
240 ml
red wine
1 tbsp.
Worcestershire sauce
3
sprigs fresh rosemary
2
bay leaves
900 g
baby potatoes, halved
5 g
freshly chopped parsley, for garnish

Directions

1. Step 1In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
2. Step 2In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
3. Step 3Add lamb back to dutch oven then add stock, wine, Worcestershire sauce, rosemary, and bay leaves.
4. Step 4Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
5. Step 5Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
6. Step 6Remove bay leaves and rosemary and garnish with parsley before serving.