This lamb stew recipe is cozy, rich, and packed with flavor from tender chunks of lamb, and soft onions, garlic, and fire-roasted tomatoes. It all simmers together in one pot with warm spices and fresh herbs, making your kitchen smell amazing and dinner taste even better. You might find yourself reaching for seconds before the first bowl is gone.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!

I love how this lamb stew turns simple ingredients into something that feels pretty special. The lamb gets melt-in-your-mouth tender, and the broth is rich without being heavy. I usually make it on a lazy Sunday when there’s time to let it simmer away and fill the house with that savory, herby aroma. It’s great for chilly evenings or anytime you want a bowl of something warm, hearty, and deeply satisfying.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Top-down view of lamb stew ingredients: cubed lamb, chopped onion, beef broth, fire-roasted tomatoes, olive oil, lemon, parsley, garlic, cumin, mint, salt, and pepper—all you need for a delicious homemade lamb stew. — Lamb Stew Ingredients. Photo Credit: Pocket Friendly Recipes.

How to Make Lamb Stew

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I live easy recipes, and this lamb stew comes together with just a few steps and a little simmer time.

Sear the lamb

Heat olive oil in a large pot over medium-high heat. A Dutch oven works great if you have one. Mine is this enameled cast iron one, which gives the lamb a beautiful golden sear without hot spots.

Add the cubed lamb, season with salt and black pepper, and sear it until browned on all sides. Work in batches if needed so it browns, not steams.

Chunks of beef, perfect for a hearty lamb stew, are browning in a white pot, with some pieces showing seared edges and others still partially raw. — Cook lamb over medium-high heat, searing until brown.

Soften the onion and garlic

Lower the heat to medium. Stir in the chopped onion and garlic, cooking until the onion is soft and translucent.

I’ve started using a silicone spatula like this one for stews because it’s sturdy enough to stir thick chunks but gentle on the enamel—plus, it doesn’t melt when I leave it resting on the pot rim for too long (which happens often).

Add spices

Sprinkle in the cumin and stir for about 15 seconds, just until it smells nice and toasty.

Deglaze the pot

Pour in the fire-roasted tomatoes and beef broth. Scrape up any browned bits stuck to the bottom—those bits bring extra flavor.

Add the herbs

Toss in the chopped mint and parsley. I keep mine ready in a set of small glass prep bowls, so I can simply dump them in at the right time without having to chop in a rush. It’s a bonus that they have lids, allowing them to stack well.

They add a fresh, bright contrast to the rich broth.

A pot of hearty stew with chopped onions, tender beef chunks, herbs, and a dark broth—perfect for those who love classic beef or lamb stew flavors. — Add the tomatoes, then stir in the mint and parsley. Simmer for 1 hour.

Simmer low and slow

Partially cover the pot and bring it all to a boil. Then reduce the heat to a gentle simmer and let it cook for about an hour, until the lamb is fork-tender.

Serve it up

Ladle the stew into bowls, top with extra herbs if you like, and add a squeeze of lemon for a fresh finish. I use a ladle with a pour spout so I’m not dripping all over the counter—it sounds small, but it’s made a big difference.

I like these shallow bowls—they’re wide enough for a good scoop of stew and leave plenty of room for bread on the side without sloshing everywhere, and I love the color choices!

Lamb Stew

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Main Course

Cuisine: American

Keyword: lamb stew

Servings:

Calories: 220kcal

Author: Mandy Applegate

Equipment

Ingredients

2 tablespoons olive oil
2 pounds boneless lamb stew meat cubed
Salt and pepper to taste
1 cup onion chopped
6 cloves garlic minced
2 teaspoons cumin
1 can (14.5 ounces) fire-roasted tomatoes
4 cups beef broth
⅓ cup mint chopped
1 cup parsley chopped
Lemon wedges for serving

US Customary – Metric

Instructions

Heat olive oil in a large pot over medium-high heat. Add the cubed lamb, season with salt and pepper, and sear until the pieces are browned on all sides.
2 tablespoons olive oil, 2 pounds boneless lamb stew meat, Salt and pepper
Lower the heat to medium. Stir in the chopped onion and garlic. Cook until the onion is soft and translucent.
1 cup onion, 6 cloves garlic
Sprinkle in the cumin and stir for about 15 seconds until fragrant.
2 teaspoons cumin
Pour in the fire-roasted tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
1 can (14.5 ounces) fire-roasted tomatoes, 4 cups beef broth
Stir in the chopped mint and parsley. Partially cover the pot and bring everything to a boil.
⅓ cup mint, 1 cup parsley
Once boiling, reduce the heat to a gentle simmer. Cook for about an hour, or until the lamb is tender and the flavors have developed.
Ladle the stew into bowls and garnish with extra herbs, a squeeze of fresh lemon juice or lemon wedges.
Lemon wedges

Notes

Best cut of lamb: Use lamb shoulder or stew meat with some fat—it stays juicy and tender.

Tomatoes: Fire-roasted tomatoes add a smoky flavor, but regular canned tomatoes work too.

Fresh vs dried herbs: Fresh herbs are great, but dried mint and parsley can work in a pinch. Just use much less amount called for. Start with 1.5 teaspoons of mint and 1 tablespoon of parsley.

Herb substitutions: You can leave them out or sub in other herbs like fresh rosemary, thyme, or even a bit of oregano.

Thicken it up: Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in near the end if it hasn’t thickened to your liking.

Brighten it up: A squeeze of lemon at the end really lifts and freshens the stew.

Extra vegetables: Add carrots, turnips, or parsnips for more depth and texture.

Extra protein: Stir in some cooked chickpeas or green peas near the end.

Make ahead: It actually tastes better the next day, once the flavors have had time to settle.

Slow cooker: Brown the lamb first, then toss everything into the slow cooker and cook on low for 6–8 hours.

Storage and Reheating Instructions

Fridge: Let it cool to room temperature, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days, and the flavors get even better overnight.
Freeze: For longer storage, store it in the freezer for up to 3 months in a freezer-safe container. Just thaw it in the fridge overnight before reheating.
Reheat: Reheat gently on the stove or in the microwave until hot all the way through.

Nutrition

Tried this recipe?Let us know how it was!

Recipe Notes and Tips

I keep a few tricks up my sleeve to make this lamb stew even better every time:

Best cut of lamb: Use lamb shoulder or stew meat with some fat—it stays juicy and tender.
Tomatoes: Fire-roasted tomatoes add a smoky flavor, but regular canned tomatoes work too.
Fresh vs dried herbs: Fresh herbs are great, but dried mint and parsley can work in a pinch. Just use much less amount called for. Start with 1.5 teaspoons of mint and 1 tablespoon of parsley.
Herb substitutions: You can leave them out or sub in other herbs like fresh rosemary, thyme, or even a bit of oregano.
Thicken it up: Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in near the end if it hasn’t thickened to your liking.
Brighten it up: A squeeze of lemon at the end really lifts and freshens the stew.
Extra vegetables: Add carrots, turnips, or parsnips for more depth and texture.
Extra protein: Stir in some cooked chickpeas or green peas near the end.
Make ahead: It actually tastes better the next day, once the flavors have had time to settle.
Slow cooker: Brown the lamb first, then toss everything into the slow cooker and cook on low for 6–8 hours.

How to Store Leftover Lamb Stew

This stew stores really well. Let it cool to room temperature, then transfer it to these airtight containers. They seal well and don’t stain from the tomatoes, and you can see what’s in them. It’ll keep in the fridge for up to 4 days, and the flavors get even better overnight.

And if I’m bringing it somewhere—say, to a friend’s dinner—I pop the whole pot into this insulated casserole carrier that keeps it warm and upright during the drive.

For longer storage, store it in the freezer for up to 3 months in a freezer-safe container. Just thaw it in the fridge overnight and reheat gently on the stove or in the microwave until hot all the way through.

Our Top 3 Money Saving Tips for This Recipe

Here are some budget-friendly tricks to help you make this lamb stew without overspending:

Use lamb on sale: Buy lamb when it’s discounted and freeze it for later. Look for deals after holidays like Easter.
Bulk it out: Add potatoes, carrots, or parsnips to stretch the stew further.
Go half-and-half: Mix lamb with beef stew meat if lamb is pricey.

What to Serve With Lamb Stew

A few extras can take this lamb stew to the next level. I like serving it with warm crusty bread or a broccoli salad to balance the richness. Mashed potatoes or buttered rice work great too for soaking up all of the flavorful broth.

More Comforting Recipes You Will Love

I always keep these hearty, cozy favorites in rotation—especially when the weather calls for something warm and satisfying:

Lamb Stew

Ingredients You’ll Need