20 Hearty Lamb Stew Recipes Delicious

There’s nothing quite like a steaming bowl of lamb stew to warm you up from the inside out, especially during those chilly months when comfort food becomes a necessity. Whether you’re a seasoned chef or just starting out in the kitchen, our roundup of 20 hearty lamb stew recipes promises to deliver both flavor and simplicity. Dive in to discover your next favorite dish that’ll have everyone asking for seconds!

Moroccan Spiced Lamb Stew

Last weekend, I found myself craving something deeply flavorful and comforting, a dish that could transport me straight to the bustling markets of Marrakech with just one bite. That’s when I decided to whip up this Moroccan Spiced Lamb Stew, a recipe that’s become a staple in my kitchen for its rich flavors and heartwarming qualities.

Ingredients

• 2 lbs of tender, bone-in lamb shoulder, cut into chunks
• 3 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fragrant paste
• 2 tsp of freshly ground cumin, for a warm, earthy note
• 1 tsp of sweet paprika, adding a subtle smokiness
• 1/2 tsp of fiery cayenne pepper, for a kick
• 1 cinnamon stick, infusing the stew with a sweet, woody aroma
• 1 cup of vibrant, diced tomatoes
• 4 cups of homemade chicken stock, rich and gelatinous
• 1 cup of plump, golden raisins
• 1/2 cup of toasted slivered almonds, for crunch
• Salt, to season
• Fresh cilantro, chopped, for a bright finish

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Season the lamb chunks generously with salt and sear in batches until deeply browned on all sides, about 4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Lower the heat to medium and add the onion, cooking until translucent, about 5 minutes.
4. Stir in the garlic, cumin, paprika, cayenne, and cinnamon stick, cooking until fragrant, about 1 minute.
5. Add the diced tomatoes and cook, stirring occasionally, until they begin to break down, about 3 minutes.
6. Return the lamb to the pot and pour in the chicken stock, bringing to a gentle simmer.
7. Cover and reduce the heat to low, simmering until the lamb is fork-tender, about 1.5 hours. Tip: Skim off any excess fat that rises to the surface for a cleaner flavor.
8. Stir in the golden raisins and cook for an additional 10 minutes to plump them up.
9. Adjust the seasoning with salt if needed and serve garnished with toasted slivered almonds and fresh cilantro. Tip: For an extra layer of flavor, serve over a bed of fluffy couscous.

Just imagine the tender lamb melting in your mouth, perfectly balanced by the sweetness of raisins and the warmth of spices. This stew is a celebration of textures and flavors, best enjoyed with a side of crusty bread to soak up every last drop of the aromatic broth.

Herb-Infused Lamb Stew

Warmth fills the kitchen as I prepare one of my all-time favorite comfort dishes, perfect for those chilly evenings when only something hearty will do. I remember the first time I made this herb-infused lamb stew; the aroma alone was enough to gather the whole family around the table, eager for a taste.

Ingredients

• 2 lbs of tender, grass-fed lamb shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 cups of homemade chicken stock
• 1 cup of full-bodied red wine
• 2 large carrots, peeled and sliced into thick rounds
• 2 stalks of celery, diced
• 1 tbsp of fresh rosemary, finely chopped
• 1 tbsp of fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the lamb cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Tip: Don’t rush this step; proper browning adds depth of flavor.
3. Remove the lamb and set aside. In the same pot, sauté the onion and garlic until translucent, about 3 minutes.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Tip: These bits are flavor gold!
5. Return the lamb to the pot, add the chicken stock, carrots, celery, rosemary, and thyme. Bring to a simmer.
6. Cover and reduce heat to low. Let the stew cook gently for 1.5 to 2 hours, until the lamb is fork-tender. Tip: Check occasionally to ensure it’s not boiling; a gentle simmer is key.
7. Adjust seasoning with salt and pepper before serving.

Hearty and aromatic, this stew boasts tender lamb that melts in your mouth, with vegetables that have soaked up all the rich flavors. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop of the delicious broth.

Slow Cooker Lamb and Vegetable Stew

Craving something hearty that practically cooks itself? I stumbled upon this slow cooker lamb and vegetable stew during a hectic week, and it’s been a game-changer for my family dinners. The aroma alone is worth the minimal prep time!

Ingredients

• 2 lbs of tender, bone-in lamb shoulder, cut into chunks
• 3 cups of robust, low-sodium beef broth
• 1 cup of full-bodied red wine
• 4 large, earthy carrots, peeled and sliced into coins
• 3 stalks of crisp celery, chopped
• 1 large, sweet yellow onion, diced
• 3 cloves of aromatic garlic, minced
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of fresh, fragrant rosemary, finely chopped
• 1 tbsp of vibrant thyme leaves
• 2 bay leaves, for that subtle depth
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb chunks to the skillet, searing on all sides until deeply browned, approximately 4 minutes per side. This step is crucial for locking in those juicy flavors.
3. Transfer the seared lamb to your slow cooker, layering it evenly at the bottom.
4. In the same skillet, sauté the onion, garlic, carrots, and celery until the onions become translucent, about 5 minutes, scraping up any browned bits for extra flavor.
5. Pour the sautéed vegetables over the lamb in the slow cooker.
6. Add the beef broth, red wine, rosemary, thyme, bay leaves, black pepper, and sea salt to the slow cooker, stirring gently to combine.
7. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is fork-tender and the vegetables are soft.
8. Remove the bay leaves before serving. Tip: For a thicker stew, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir into the stew during the last 30 minutes of cooking.

This stew emerges with a melt-in-your-mouth texture, the lamb so tender it falls apart at the slightest nudge. The vegetables soak up all the rich, herby broth, making every spoonful a comforting embrace. Try serving it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop.

Mediterranean Lamb Stew with Olives

On a chilly evening last winter, I found myself craving something hearty yet vibrant, leading me to create this Mediterranean Lamb Stew with Olives. It’s a dish that warms you from the inside out, with flavors that transport you straight to the sunny coasts of the Mediterranean.

Ingredients

• 2 lbs of tender, bone-in lamb shoulder, cut into 2-inch pieces
• 3 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 cup of pitted Kalamata olives, halved
• 2 cups of ripe, diced tomatoes
• 1 tsp of fragrant ground cumin
• 1 tsp of sweet paprika
• 1/2 tsp of crushed red pepper flakes
• 2 cups of homemade chicken stock
• 1/2 cup of fresh parsley, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the lamb pieces generously with salt and sear them in batches until deeply browned on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the onion and cook until soft and translucent, about 5 minutes.
4. Stir in the garlic, cumin, paprika, and red pepper flakes, cooking until fragrant, about 1 minute.
5. Return the lamb to the pot along with any accumulated juices. Add the tomatoes, olives, and chicken stock, bringing to a simmer.
6. Cover and reduce the heat to low. Simmer gently until the lamb is fork-tender, about 1.5 hours. Tip: Stir occasionally to prevent sticking.
7. Once cooked, stir in the fresh parsley and adjust the seasoning with salt if needed. Tip: Let the stew rest for 10 minutes before serving to allow the flavors to meld.

Serve this stew with a side of crusty bread to soak up the rich, flavorful broth. The tender lamb, briny olives, and aromatic spices create a symphony of flavors that’s both comforting and exotic. Perfect for a cozy dinner that promises to impress.

Lamb and Barley Stew

Sometimes, all I crave is a hearty, comforting stew that reminds me of my grandmother’s kitchen. This Lamb and Barley Stew is just that—a cozy, flavorful dish that’s perfect for those chilly evenings when you need a little extra warmth.

Ingredients

• 1.5 lbs of tender, grass-fed lamb shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 1 cup of pearl barley, rinsed
• 4 cups of homemade beef stock
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 2 sprigs of fresh rosemary
• 2 bay leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes and sear until all sides are golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
4. Return the lamb to the pot and stir in the barley, beef stock, black pepper, salt, rosemary, and bay leaves.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. Tip: The stew should bubble gently; adjust the heat if necessary.
6. After 1 hour, check the barley for tenderness. If it’s still too firm, continue cooking for another 15-20 minutes. Tip: The stew will thicken as it cools, so don’t worry if it seems a bit liquidy at first.
7. Once the barley is tender and the lamb is falling apart, remove the rosemary sprigs and bay leaves. Serve hot.

Rich in flavor and texture, this stew is a bowl of comfort with the tender lamb and chewy barley playing off each other beautifully. Try serving it with a crusty loaf of bread to soak up all the delicious broth.

Spicy Harissa Lamb Stew

Sometimes, all you need is a bowl of something deeply flavorful and slightly fiery to turn your day around. That’s exactly what this Spicy Harissa Lamb Stew does for me, especially on those chilly evenings when comfort food is non-negotiable. I remember the first time I tried it at a friend’s dinner party, and I’ve been tweaking the recipe to perfection ever since.

Ingredients

• 2 lbs of tender lamb shoulder, cut into 1-inch cubes
• 2 tbsp of vibrant harissa paste
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to release their aroma
• 1 cup of rich chicken stock
• 1 can (14 oz) of diced tomatoes, with their juices
• 2 tbsp of extra virgin olive oil, for sautéing
• 1 tsp of ground cumin, for that earthy warmth
• Salt, to properly season every layer

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Lower the heat to medium and add the finely diced onion, cooking until translucent, about 5 minutes.
4. Stir in the minced garlic and ground cumin, cooking just until fragrant, about 30 seconds.
5. Return the lamb to the pot along with the harissa paste, diced tomatoes with their juices, and chicken stock. Tip: Scrape the bottom of the pot to incorporate all the flavorful bits.
6. Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook gently for 1.5 hours, or until the lamb is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt to taste before serving.

Generously ladle this stew over a mound of fluffy couscous or with a side of crusty bread to soak up every last bit of the spicy, aromatic broth. The lamb should be meltingly tender, and the harissa gives it a warmth that builds with each bite, making it a perfect dish for sharing on a cool evening.

Lamb and Lentil Stew

Craving something hearty and comforting? I recently whipped up this Lamb and Lentil Stew on a chilly evening, and it was the perfect bowl of warmth. The rich flavors meld together beautifully, making it a dish that’s both satisfying and surprisingly simple to prepare.

Ingredients

• 1 lb tender lamb shoulder, cut into 1-inch cubes
• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped into half-moons
• 2 celery stalks, diced
• 4 cups homemade chicken stock
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 bay leaf
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
4. Return the lamb to the pot. Stir in the lentils, chicken stock, black pepper, salt, bay leaf, and rosemary.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the lentils are tender and the lamb is fork-tender. Tip: Stir occasionally to prevent sticking.
6. Remove the bay leaf before serving. Tip: For an extra touch, garnish with a drizzle of olive oil and a sprinkle of fresh rosemary.

Brimming with tender lamb and earthy lentils, this stew is a delightful balance of textures and flavors. Serve it with a slice of crusty bread to soak up every last bit of the savory broth.

French-Style Lamb Stew with Red Wine

Sometimes, the best meals come from the heart, and this French-Style Lamb Stew with Red Wine is no exception. I remember the first time I made it, the aroma filled my kitchen, transporting me straight to a cozy bistro in Paris. It’s the perfect dish for those chilly evenings when you crave something hearty and comforting.

Ingredients

• 2 lbs of tender lamb shoulder, cut into 2-inch cubes
• 1 cup of robust red wine, preferably a Bordeaux
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 cups of homemade chicken stock
• 1 tbsp of fresh rosemary, finely chopped
• 1 tbsp of fresh thyme leaves
• 2 large carrots, peeled and sliced into 1-inch pieces
• 2 stalks of celery, sliced into 1-inch pieces
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the lamb cubes generously with salt and pepper, then brown them in batches, ensuring each piece gets a nice crust. Tip: Don’t overcrowd the pot to get a perfect sear.
3. Remove the lamb and set aside. In the same pot, sauté the onion and garlic until translucent, about 5 minutes.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Tip: Those bits are packed with flavor!
5. Return the lamb to the pot, add the chicken stock, rosemary, and thyme, then bring to a simmer.
6. Cover and reduce the heat to low, letting it cook for 1.5 hours. Tip: The low and slow cooking makes the lamb incredibly tender.
7. Add the carrots and celery, then continue to cook uncovered for another 30 minutes, or until the vegetables are tender and the sauce has thickened slightly.

By the time this stew is ready, the lamb will be fork-tender, and the red wine will have infused the dish with a deep, complex flavor. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that delicious sauce.

Lamb and Sweet Potato Stew

Unbelievably comforting and packed with flavors, this Lamb and Sweet Potato Stew is my go-to dish when I crave something hearty yet nutritious. I remember the first time I made it; the aroma filled my kitchen, promising a meal that’s as satisfying to eat as it is to prepare.

Ingredients

• 1.5 lbs of tender, grass-fed lamb shoulder, cut into 1-inch cubes
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 large, vibrant sweet potatoes, peeled and diced into 1-inch pieces
• 4 cups of homemade chicken stock, simmering and fragrant
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt
• 1 tablespoon of fresh rosemary, finely chopped

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add the lamb cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until translucent and fragrant, about 2 minutes.
4. Return the lamb to the pot, adding the sweet potatoes, chicken stock, black pepper, salt, and rosemary. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low, covering the pot. Simmer gently for 1.5 hours, or until the lamb is fork-tender. Tip: Stir occasionally to prevent sticking.
6. After 1.5 hours, remove the lid and simmer for an additional 30 minutes to slightly thicken the stew. Tip: The stew is ready when the sweet potatoes are soft and the lamb shreds easily.

When served, this stew boasts a melt-in-your-mouth texture, with the sweetness of the potatoes perfectly balancing the richness of the lamb. Try garnishing with a sprinkle of fresh rosemary for an extra touch of aroma and color.

Greek Lamb Stew with Orzo

Zesty and comforting, this Greek Lamb Stew with Orzo is a dish that takes me back to my grandmother’s kitchen, where the aroma of simmering lamb and herbs filled the air. It’s a hearty, flavorful meal that’s perfect for any day of the week, especially when you’re craving something that feels like a hug in a bowl.

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 cup dry orzo pasta
• 4 cups homemade chicken stock, warm
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Lower the heat to medium, add the onion and garlic, and sauté until translucent, about 3 minutes.
4. Stir in the orzo, chicken stock, lemon juice, oregano, and black pepper. Bring to a simmer.
5. Cover and reduce the heat to low. Let it cook for 25 minutes, or until the orzo is tender and the lamb is fork-tender. Tip: Stir occasionally to prevent sticking.
6. Remove from heat and let it sit covered for 5 minutes. Tip: This allows the flavors to meld together beautifully.
7. Garnish with feta cheese and parsley before serving.

Out of the pot, this stew boasts a creamy texture from the orzo, with the lamb so tender it falls apart at the touch of a fork. The feta adds a salty tang that brightens the rich flavors, making it a dish that’s as visually appealing as it is delicious. Serve it with a side of crusty bread to soak up every last bit of the savory broth.

Lamb and Chickpea Stew

Sometimes, all I crave is a hearty, comforting stew that simmers all day, filling the house with irresistible aromas. That’s exactly what this Lamb and Chickpea Stew offers—a tender, flavorful dish that’s become a staple in my kitchen during the cooler months.

Ingredients

• 2 lbs of succulent lamb shoulder, cut into 1-inch cubes
• 1 cup of dried chickpeas, soaked overnight for maximum creaminess
• 3 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced for a sweet base
• 4 cloves of garlic, minced to release their pungent aroma
• 2 teaspoons of ground cumin, for a warm, earthy note
• 1 teaspoon of smoked paprika, adding a subtle smokiness
• 4 cups of homemade chicken stock, for depth of flavor
• 1 bunch of fresh cilantro, chopped for a bright finish
• Salt, to properly season every layer

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the lamb cubes generously with salt and sear in batches until deeply browned on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the diced onion and cook until translucent, about 5 minutes.
4. Stir in the minced garlic, cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Return the lamb to the pot along with the soaked chickpeas and chicken stock. Bring to a boil.
6. Reduce heat to low, cover, and simmer gently for 2 hours, or until the lamb is fork-tender and the chickpeas are creamy. Tip: Stir occasionally to prevent sticking.
7. Adjust seasoning with salt as needed. Tip: For an extra layer of flavor, finish with a squeeze of lemon juice before serving.
8. Garnish with chopped cilantro and serve hot.

Hearty and satisfying, this stew boasts tender lamb and creamy chickpeas in a richly spiced broth. Serve it with a side of crusty bread to soak up every last drop, or over a bed of fluffy couscous for a complete meal.

Coconut Curry Lamb Stew

Sometimes, the best meals come from the simplest of inspirations. For me, it was a chilly evening and a craving for something warm, spicy, and utterly comforting that led to this Coconut Curry Lamb Stew. It’s a dish that wraps you in its aromatic embrace, with layers of flavor that deepen with every spoonful.

Ingredients

• 1.5 lbs of tender lamb shoulder, cut into 1-inch cubes
• 2 tbsp of fragrant coconut oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a paste
• 1 tbsp of freshly grated ginger
• 2 tbsp of vibrant curry powder
• 1 can (13.5 oz) of creamy coconut milk
• 2 cups of rich chicken stock
• 2 medium carrots, peeled and sliced into half-moons
• 1 large potato, peeled and diced into 1-inch pieces
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the onion, garlic, and ginger, sautéing until soft and golden, about 5 minutes.
4. Stir in the curry powder and cook for 1 minute until fragrant, toasting the spices.
5. Return the lamb to the pot, along with any accumulated juices. Pour in the coconut milk and chicken stock, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally. Tip: The low and slow cooking ensures the lamb becomes fork-tender.
7. Add the carrots and potato, continuing to simmer uncovered for another 20 minutes, or until the vegetables are tender. Tip: Taste and adjust the seasoning with salt as needed.
8. Serve hot, garnished with fresh cilantro leaves.

The stew is a harmonious blend of tender lamb, creamy coconut, and earthy vegetables, with a kick of curry that lingers pleasantly. Try serving it over a bed of fluffy jasmine rice to soak up all the delicious sauce, or with a side of warm naan bread for dipping.

Lamb and Root Vegetable Stew

Yesterday, as the first chill of fall whispered through the air, I found myself craving something hearty and comforting. That’s when I decided to whip up a batch of my favorite Lamb and Root Vegetable Stew, a dish that’s as nourishing as it is delicious. It’s the perfect way to welcome the cooler weather, with tender lamb and earthy vegetables simmered to perfection.

Ingredients

• 2 lbs of succulent, bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced to release their aromatic flavor
• 4 cups of robust beef stock
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 large rutabaga, peeled and cut into 1-inch cubes
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 2 sprigs of fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb pieces, searing them until they’re golden brown on all sides, about 3-4 minutes per side. This step is crucial for building flavor.
3. Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Return the lamb to the pot along with any accumulated juices. Pour in the beef stock, ensuring the lamb is just covered.
5. Add the carrots, parsnips, rutabaga, black pepper, salt, thyme, and bay leaf. Stir to combine.
6. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook gently for 1.5 to 2 hours, or until the lamb is fork-tender.
7. Once cooked, remove the thyme sprigs and bay leaf. Taste and adjust seasoning if necessary.

Oh, the joy of scooping up a spoonful of this stew, with the lamb so tender it falls apart at the slightest touch, and the root vegetables imbued with the rich, savory broth. Serve it with a crusty loaf of bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra comforting meal.

Lamb and Spinach Stew

On a chilly evening last winter, I found myself craving something hearty yet wholesome, leading me to create this Lamb and Spinach Stew. It’s a dish that warms you from the inside out, with tender lamb and vibrant spinach coming together in a symphony of flavors.

Ingredients

• 1.5 lbs of succulent lamb shoulder, cut into 1-inch cubes
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon of fragrant ground cumin
• 1 teaspoon of smoky paprika
• 4 cups of homemade chicken stock, simmered to perfection
• 1 bunch of fresh spinach, stems removed and leaves roughly chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes, seasoning them with salt and pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the cumin and paprika, cooking for 1 minute until fragrant.
5. Return the lamb to the pot and pour in the chicken stock, bringing to a boil. Then, reduce the heat to low, cover, and simmer for 1.5 hours until the lamb is fork-tender. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Add the spinach, stirring until wilted, about 2 minutes. Tip: Add the spinach in batches if your pot is full.
7. Season with additional salt and pepper if needed, then serve hot.

The stew boasts a velvety texture, with the lamb melting in your mouth and the spinach adding a fresh contrast. Serve it with a crusty bread to soak up every last drop of the flavorful broth.

Lamb and Mushroom Stew

Believe it or not, the first time I made Lamb and Mushroom Stew was on a chilly autumn evening when I was craving something hearty yet sophisticated. The rich aroma filling my kitchen was all the confirmation I needed that this dish was a winner.

Ingredients

• 1.5 lbs of tender lamb shoulder, cut into 1-inch cubes
• 2 cups of earthy cremini mushrooms, sliced
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 tbsp of rich extra virgin olive oil
• 1 cup of robust red wine
• 2 cups of homemade beef stock
• 1 tbsp of fresh rosemary, finely chopped
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the lamb and set aside. In the same pot, add the onions and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Tip: This deglazing step adds incredible depth to the stew.
6. Return the lamb to the pot, along with the beef stock, rosemary, black pepper, and salt. Bring to a boil.
7. Reduce heat to low, cover, and simmer gently for 1.5 hours, or until the lamb is fork-tender. Tip: Stir occasionally to prevent sticking.
8. Uncover and simmer for an additional 30 minutes to thicken the sauce if desired.

You’ll love how the lamb melts in your mouth, complemented by the earthy mushrooms and aromatic rosemary. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that flavorful sauce.

Lamb and Tomato Stew with Basil

Growing up, my grandmother’s kitchen was always filled with the comforting aroma of simmering stews, and her lamb and tomato stew with basil was a standout. It’s a dish that brings back memories of family gatherings and the simple joy of a meal made with love.

Ingredients

• 1.5 lbs of tender lamb shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 cups of ripe, juicy tomatoes, diced
• 1 cup of homemade chicken stock
• 1/4 cup of fresh basil leaves, torn
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes and sear until all sides are golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, sauté the onion until translucent, about 3 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the tomatoes, chicken stock, black pepper, and sea salt. Bring to a simmer.
6. Return the lamb to the pot. Cover and reduce heat to low. Simmer for 1.5 hours, or until the lamb is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Remove from heat and stir in the fresh basil. Tip: Adding basil at the end preserves its vibrant color and flavor.

Unbelievably tender, the lamb melts in your mouth, while the tomatoes and basil create a bright, herbaceous sauce. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop.

Lamb and Quinoa Stew

After a long day of chasing deadlines, there’s nothing more comforting than a bowl of something hearty and nourishing. That’s exactly what this Lamb and Quinoa Stew offers—a perfect blend of rich flavors and wholesome ingredients that come together in a symphony of comfort.

Ingredients

• 1.5 lbs of tender, grass-fed lamb shoulder, cubed
• 1 cup of organic quinoa, rinsed
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups of homemade chicken stock
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 1 bay leaf
• 1 tsp of dried rosemary

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes and sear until all sides are golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
4. Return the lamb to the pot. Add the quinoa, chicken stock, black pepper, salt, bay leaf, and rosemary. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the lamb is fork-tender. Tip: Stir occasionally to prevent the quinoa from sticking to the bottom.
6. Remove the bay leaf before serving. Tip: Let the stew rest for 10 minutes off the heat to allow the flavors to meld beautifully.

Rich in texture and bursting with flavor, this stew is a testament to the magic of simple ingredients. Serve it with a slice of crusty bread to soak up every last bit of its savory goodness, or over a bed of greens for a lighter take.

Lamb and Cabbage Stew

Kicking off the week with a dish that’s as comforting as it is flavorful, I’m sharing my go-to Lamb and Cabbage Stew recipe. It’s a hearty, soul-warming meal that reminds me of my grandmother’s kitchen, where the aroma of simmering stew would fill the air on chilly evenings.

Ingredients

• 1.5 lbs of tender lamb shoulder, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 4 cups of homemade chicken stock
• 1 small head of green cabbage, roughly chopped
• 2 large carrots, peeled and sliced into rounds
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 2 bay leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes and sear until all sides are golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Return the lamb to the pot and pour in the chicken stock, scraping the bottom to release any browned bits.
5. Stir in the cabbage, carrots, black pepper, salt, and bay leaves. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 1.5 hours, or until the lamb is fork-tender. Tip: Check occasionally to ensure the stew isn’t boiling too vigorously.
7. Remove the bay leaves before serving. Tip: For an extra layer of flavor, let the stew rest for 10 minutes off the heat before serving.

Lamb and Cabbage Stew is a masterpiece of textures, from the melt-in-your-mouth lamb to the slightly crisp cabbage. Serve it with a crusty loaf of bread to soak up every last drop of the savory broth, or over a bed of creamy mashed potatoes for the ultimate comfort food experience.

Lamb and Pearl Onion Stew

Zesty flavors and hearty meals are my go-to when the weather starts to turn, and nothing says comfort like a simmering pot of Lamb and Pearl Onion Stew. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of tender lamb and sweet onions would fill the air, promising a meal that was both nourishing and deeply satisfying.

Ingredients

• 2 lbs of succulent lamb shoulder, cut into 1-inch cubes
• 1 cup of pearl onions, peeled and left whole for a sweet, mild flavor
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, minced for a pungent kick
• 2 cups of robust red wine, preferably a Cabernet Sauvignon
• 4 cups of homemade chicken stock, for a deeply flavorful base
• 1 tbsp of fresh rosemary, finely chopped for an aromatic touch
• 1 tsp of finely ground black pepper, to season
• 1 tsp of sea salt, to enhance the natural flavors

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove the lamb and set aside. In the same pot, add the pearl onions and minced garlic, sautéing until the onions are translucent and the garlic is fragrant, about 3 minutes.
4. Pour in the red wine, scraping the bottom of the pot to release any browned bits, and bring to a simmer for 5 minutes to reduce slightly.
5. Return the lamb to the pot, along with the chicken stock, rosemary, black pepper, and sea salt. Stir to combine.
6. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a rolling boil.
7. After 1.5 hours, remove the lid and continue to simmer for another 30 minutes to thicken the stew slightly. Tip: The stew is ready when the lamb easily falls apart and the sauce has a rich, velvety texture.

Hearty and rich, this Lamb and Pearl Onion Stew is a celebration of flavors, with the tender lamb melting in your mouth and the pearl onions adding a subtle sweetness. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of the savory sauce.

Summary

Perfect for chilly evenings, our roundup of 20 Hearty Lamb Stew Recipes offers a treasure trove of comfort food ideas. Whether you’re craving classic flavors or adventurous twists, there’s a stew here to warm your heart and home. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow stew enthusiasts.