Lamb stew is often associated with special occasions like St. Patrick’s Day, but this hearty one-pot dish is so easy and flavorful that it deserves a spot in your regular meal rotation. With minimal hands-on time, this slow-simmered stew develops deep, rich flavors while requiring little effort. Whether you're feeding a crowd or looking for delicious leftovers, this recipe is a must-try!

Why You’ll Love This Lamb Stew Recipe

• Easy One-Pot Meal: Less cleanup and maximum flavor.

• Rich and Hearty: Slow-cooked for a tender, melt-in-your-mouth texture.

• Perfect for Any Occasion: Great for holidays or cozy family dinners.

• Meal Prep Friendly: Enjoy leftovers that taste even better the next day.

Ingredients You’ll Need

Main Ingredients:

• 1 1/2 pounds lamb stew meat

• 2 tablespoons olive oil, divided

• 3 large onions, quartered

• 3 medium carrots, cut into 1-inch pieces

• 4 small potatoes, peeled and cubed

• 1 can (14 1/2 ounces) beef broth

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

For Thickening and Seasoning:

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 1 1/2 teaspoons fresh parsley, minced

• 1 1/2 teaspoons chives, minced

• 1/2 teaspoon fresh thyme, minced

Step-by-Step Cooking Instructions

1. Brown the Lamb

In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the lamb stew meat and cook until browned on all sides. Remove the meat with a slotted spoon and set aside.

2. Sauté the Vegetables

In the same pot, add the remaining olive oil along with the onions and carrots. Cook for about 5 minutes, stirring occasionally, until the onions become tender.

3. Simmer the Stew

Add the potatoes, beef broth, salt, pepper, and browned lamb back into the pot. Bring to a boil, then remove from heat. Cover and transfer to a preheated oven at 350°F. Let it bake for 50-60 minutes, or until the meat and vegetables are fork-tender.

4. Prepare the Sauce

Once the stew is done, use a slotted spoon to transfer the meat and vegetables to a large bowl. Keep warm. Pour the pan juices into a separate bowl and set aside.

In the same Dutch oven, melt the butter over medium heat. Stir in the flour until smooth, then gradually whisk in the reserved pan juices. Bring to a boil and cook for about 2 minutes, stirring continuously, until the sauce thickens.

5. Add Fresh Herbs & Serve

Stir in the minced parsley, chives, and thyme. Return the meat and vegetables to the pot, heat everything through, and serve hot.

Pro Tips for the Best Lamb Stew

• Use Fresh Herbs: Fresh thyme, chives, and parsley add vibrant flavors.

• Opt for Bone-In Lamb (If Available): It enhances the broth’s richness.

• Don’t Rush the Cooking Time: Slow baking allows flavors to meld beautifully.

• Make It Ahead: The stew tastes even better the next day!

What to Serve with Lamb Stew

• Crusty Bread: Perfect for soaking up the delicious sauce.

• Steamed Green Beans: A fresh, crisp contrast to the rich stew.

• Red Wine: A bold red like Cabernet Sauvignon pairs beautifully.

Final Thoughts

This easy one-pot lamb stew is the ultimate comfort food. Whether you’re making it for a special occasion or a weeknight meal, it’s a dish that will warm your heart and satisfy your hunger. Plus, the leftovers are just as tasty the next day!