Lamb Stew

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.

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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

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