Lamb Stew
Updated Jan 11, 2026
This lamb stew is so good, with Mediterranean flavors, hearty veggies, and chickpeas, it's slow cooked, making the lamb shoulder tender and juicy.
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My Lamb Stew Recipe is So Good!
I don’t always have lamb on hand, but when I do, I’m basically running to grab my Dutch oven to make this lamb stew recipe. There’s just something about lamb stew that is so comforting. The lamb gets melt-in-your-mouth tender, the potatoes soak up the spiced broth, and the whole thing just hits the spot, especially on a cold night.
What I love about this lamb stew recipe is how easy it is to throw together. Once it’s on the stove, it pretty much does its own thing. And the smell? Let’s just say, everyone in my house knows dinner’s going to be good when this is simmering away. Plus, it tastes even better the next day (if there are leftovers).
Lamb Stew Ingredients
- Lamb Shoulder: This cut is perfect for stew because it’s tender and flavorful when slow-cooked. If you can’t find lamb shoulder, lamb leg or even beef can work as substitutes.
- Vegetables: For this stew, I always use a classic trio of yellow onion, carrots, and celery (though you can sub in diced bell peppers, too), as well as canned, fire-roasted diced tomatoes. Regular canned, diced tomatoes will work, too, but I like the added smoky flavor!
- Chickpeas: I love the texture chickpeas add to this stew, but cannellini beans or kidney beans can be used instead if that’s what you have on hand.
- Potatoes: Yukon golds or red potatoes work best, but russets will do, just cut them a little larger so they hold their shape.
- Vegetable Broth: I like to make my own vegetable broth, but store-bought broth is totally fine. If you prefer, chicken stock or beef broth works just as well.
- Seasoning: To flavor this lamb stew, I like to use salt, black pepper, cumin, coriander, bay leaf, and crushed red pepper. Feel free to get creative with your spice blends, though.
- Mint and Parsley: Feel free to double up on one herb if you don’t want to use both. But I’d definitely recommend working with fresh herbs, here!
- Garlic: Use fresh garlic if you can, but if you’re out, ½ teaspoon of garlic powder can work.
- Olive Oil: I love the taste of olive oil, but any neutral oil, like avocado or vegetable oil, will work too.
- All-Purpose Flour: A light coating of flour helps the lamb brown and also thickens the stew. If you’re gluten-free, you can use a gluten-free flour blend or skip it altogether.
How to Make Lamb Stew
Lamb Stew Recipe
Lamb stew recipe using lamb shoulder, vegetables, chickpeas, tomatoes, and spices cooked low and slow until tender. Simple and filling.
Ingredients
- 2 pounds boneless lamb shoulder cut into 1-inch cubes
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- ⅓ cup all-purpose flour
- 4 tablespoons olive oil divided
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 5 garlic cloves minced
- 2 teaspoons cumin
- 1 ½ teaspoons coriander
- ¼ teaspoon crushed red pepper
- 4 cups vegetable broth
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can chickpeas rinsed and drained
- 1 pound potatoes cut into ½-inch chunks
- 2 bay leaves
- ⅓ cup sliced fresh mint
- ½ cup chopped fresh parsley plus more for garnish
Instructions
- In a large bowl, season the lamb with 1 teaspoon salt and ½ teaspoon pepper. Sprinkle with flour and toss to coat evenly.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add half the lamb in an even layer and brown on all sides, flipping occasionally, for about 7 minutes. Repeat with 1 tablespoon olive oil and remaining lamb. Reserve any extra flour to create a roux after cooking the veggies. Remove from pot and set aside.
- Add the remaining olive oil, the onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Add the cumin, coriander, and crushed red pepper and toast for about 15 seconds, followed by the remaining flour, and stir until the veggies are coated well.
- Return the lamb to the pot with the broth, tomatoes, chickpeas, potatoes, bay leaves and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot. Stir in mint and parsley, then reduce the heat to a simmer.
- Cover and simmer for 70-80 minutes, or until the lamb is tender and the stew has thickened.
- Spoon the stew over rice and garnish with extra parsley.
Notes
- My Top Tip: Deglaze your pot! After browning the lamb and cooking the veggies, scrape up all those golden bits from the bottom of the pot when you add the broth or tomatoes. That’s where the flavor is hiding.
- Storage: Let your stew cool completely before transferring it to an airtight container, then store it in the fridge for up to 4 days. When reheating, you can warm it on the stove over medium heat or in the microwave, adding a splash of broth or water if it looks too thick.
- Freezing: Lamb stew freezes really well! Once cooled, transfer your stew to a freezer-safe container or portion it into individual freezer bags. Freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.
Nutrition
Serving: 1.5cups, Calories: 298kcal, Carbohydrates: 28g, Protein: 19g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 46mg, Sodium: 1275mg, Potassium: 688mg, Fiber: 5g, Sugar: 3g, Vitamin A: 4512IU, Vitamin C: 20mg, Calcium: 70mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Pat your lamb dry, first. Before seasoning and coating with flour, make sure to pat your lamb cubes dry with a paper towel. This helps them brown better, which means more flavor in the stew!
- Don’t skip the browning. Browning the lamb in batches creates those flavorful bits that will infuse the broth with richness. Take your time here, it’s worth it!
- Cut your veggies evenly. For even cooking, try to cut your carrots, celery, and potatoes into similar-sized pieces. This ensures everything cooks at the same rate!
Serving Ideas
- Serve with bread. I always serve soups and stews with bread to sop up all that extra flavor. Try my herb skillet rolls, my olive oil garlic bread, my homemade flatbread, or even my homemade croutons to top your stew.
- Add a side salad. For something fresh on the side, I love to pair a side salad with my lamb stew, like my fresh garden salad, my simple green salad, or my broccoli salad.
FAQs
Why is my lamb tough?
If your lamb is tough, it likely hasn’t cooked long enough. Lamb shoulder needs time to break down and become tender, so let the stew simmer gently for another 15-20 minutes. Make sure you’re cooking it at a low simmer, not boiling, which can toughen the meat.
Why is my stew not thickening?
If your stew hasn’t thickened as expected, check if the flour used to coat the lamb was absorbed properly. Adding a flour or cornstarch slurry (1 tablespoon mixed with 2 tablespoons water) can help thicken it quickly.
Comments
Simple and delicious 😋😋😋. I replaced potatoes with rice (didn’t have potatoes at the moment), so good!
Yay, so happy you liked it! Thank you, Emi!!
So delicious! Made this stew for the family. Everyone loved it! Its comforting and flavorful broth was the perfect dish for our weekly family dinner. I added the cinnamon stick suggested and loved the flavor. This recipe will definitely be on repeat!
Aww, yay!! So happy your entire family loves the stew! Thank you so much!!