This One-Pot Lamb and Vegetable Stew is a hearty, comforting meal loaded with tender chunks of lamb, potatoes, carrots, green beans, and tomatoes in a rich, savory broth. Everything cooks together in one pot for an easy family dinner that’s perfect for chilly evenings.
One-Pot Lamb and Vegetable Stew
Ingredients
Method
- Season the lamb generously with salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Brown the lamb in batches for about 6 to 8 minutes, then transfer it to a plate.
- Add the onion and celery to the pot and cook for about 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Mix in the tomato paste and cook for 1 minute.
- Return the lamb to the pot.
- Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, smoked paprika, and bay leaves.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Add the potatoes and carrots, then continue cooking for 30 minutes.
- Stir in the green beans and simmer for another 15 to 20 minutes until the vegetables are tender and the lamb is fork-tender.
- Remove the bay leaves.
- Sprinkle with fresh parsley before serving.
Notes
- Brown the lamb well for the richest flavor.
- Simmer gently rather than boiling to keep the meat tender.
- Cut the vegetables into similar sizes for even cooking.
- Taste and adjust seasoning before serving.
- The stew thickens naturally as it rests.
Variations
- Add peas during the last 5 minutes.
- Include mushrooms for extra richness.
- Stir in parsnips or turnips for a rustic twist.
- Add a splash of red wine with the broth.
- Replace green beans with frozen peas if desired.
Serving Suggestions
- Crusty artisan bread
- Buttered dinner rolls
- Creamy mashed potatoes
- Steamed rice
- Simple green salad
Tips
- Lamb shoulder gives the most tender results.
- Prepare the stew a day ahead for even better flavor.
- Skim excess fat from the surface before serving if desired.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze portions for easy future meals.
Prep Time, Cook Time, and Total Time
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 485
- Protein: 36g
- Carbohydrates: 23g
- Fat: 28g
- Sodium: 620mg
FAQs
What cut of lamb works best for stew?
Lamb shoulder is the best choice because it becomes incredibly tender during slow cooking while developing rich flavor.
Can I make this stew ahead of time?
Yes. In fact, the flavors become even better after sitting overnight in the refrigerator.
Can I freeze lamb stew?
Absolutely. Cool the stew completely before freezing in airtight containers for up to 3 months.
How do I make the stew thicker?
Simmer uncovered for 10 to 15 minutes near the end of cooking, or mash a few potatoes into the broth.
Can I use other vegetables?
Yes. Parsnips, mushrooms, peas, sweet potatoes, or turnips all work well in this recipe.
What should I serve with lamb stew?
Serve it with crusty bread, mashed potatoes, buttered noodles, or a crisp green salad for a complete meal.
Conclusion
One-Pot Lamb and Vegetable Stew is a rich, satisfying comfort food classic featuring tender lamb and wholesome vegetables simmered in a deeply flavorful broth. It’s the perfect cozy dinner that’s easy to prepare and even better as leftovers.
