Savory Lamb Stew Potatoes (Print Page)

Hearty lamb with potatoes and herbs simmered to tender perfection for cozy dinners.

# What You Need:

→ Meats

01 - 2 lbs lamb shoulder, cut into 1½-inch cubes

→ Vegetables

02 - 1½ lbs Yukon Gold potatoes, peeled and cut into chunks
03 - 2 medium carrots, sliced
04 - 2 celery stalks, chopped
05 - 1 large yellow onion, diced
06 - 3 cloves garlic, minced

→ Liquids

07 - 4 cups beef or lamb stock (gluten-free if needed)
08 - 1 cup dry red wine

→ Pantry & Aromatics

09 - 2 tbsp tomato paste
10 - 2 tbsp olive oil
11 - 1½ tsp salt
12 - 1 tsp freshly ground black pepper
13 - 2 tsp fresh rosemary, chopped (or 1 tsp dried)
14 - 2 tsp fresh thyme, chopped (or 1 tsp dried)
15 - 2 bay leaves

→ Optional

16 - 1 cup frozen peas (150 g), added at the end for color and sweetness

# Directions:

01 - Pat lamb cubes dry with paper towels and season evenly with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb in batches, turning to sear all sides. Transfer browned lamb to a plate.
03 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally until softened. Add garlic and cook for 1 more minute.
04 - Incorporate tomato paste and stir, cooking for 1 minute to develop flavor.
05 - Pour in red wine, scraping browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Return lamb to the pot. Add potatoes, rosemary, thyme, bay leaves, and stock. Bring mixture to a simmer.
07 - Cover and cook over low heat for 90 minutes, stirring occasionally until lamb is tender and potatoes are cooked through.
08 - If using, stir in peas during the final 5 minutes of cooking.
09 - Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • The lamb becomes impossibly tender after two hours, but tastes like you've been planning this meal since morning.
  • One pot means minimal cleanup while the stew does the heavy lifting on your stove.
  • It tastes even better the next day, so leftovers are genuinely something to look forward to.
02 -
  • Browning the lamb properly is non-negotiable—it's tempting to skip it when you're hungry, but it's what separates a good stew from a forgettable one.
  • Don't substitute water for stock; the difference is stark and will make you regret it halfway through.
  • If your stew tastes flat after cooking, salt is usually the answer—taste before you assume anything else is wrong.
03 -
  • If your pot isn't heavy-bottomed enough, the bottom of the stew will scorch and ruin everything—a proper Dutch oven is worth the investment.
  • Blotting the lamb dry before browning is the secret that most recipes gloss over but it's the difference between searing and steaming.

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