Lamb Stew Recipe – Eats Now

Name: Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons olive oil; 2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes; 1 yellow onion, quartered; 3 garlic cloves, minced; 2 ½ cups chicken stock (homemade chicken stock yields the best result) or 2 ½ cups canned low sodium chicken broth (homemade chicken stock yields the best result); 1 cup dry white wine; 2 tablespoons tomato paste; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 bay leaf; ½ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 3 carrots, cut into 1 1/2-inch pieces; 4 small red potatoes, unpeeled and quartered; 1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, cut into wedges; ¼ cup cold water; 2 tablespoons flour; ¼ cup chopped fresh parsley; fresh rosemary

Servings: persons

2 tablespoons olive oil
2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes
1 yellow onion, quartered
3 garlic cloves, minced
2 ½ cups chicken stock (homemade chicken stock yields the best result) or 2 ½ cups canned low sodium chicken broth (homemade chicken stock yields the best result)
1 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 bay leaf
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
3 carrots, cut into 1 1/2-inch pieces
4 small red potatoes, unpeeled and quartered
1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, cut into wedges
¼ cup cold water
2 tablespoons flour
¼ cup chopped fresh parsley
fresh rosemary

1
Heat the oil in a Dutch oven over medium-high heat.
2
Add in the lamb and stir/saute for 5-10 minutes or until browned.
3
Lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
4
Add in stock and wine; stir to loosen browned bits.
5
Add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
6
Cover and bake in a 350 oven for about 40 minutes.
7
Add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
8
For a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
9
Sprinkle with parsley and garnish with rosemary sprigs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes, 1 yellow onion, quartered, 3 garlic cloves, minced, and more.

Yes, Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew

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