Savory Lamb Stew Potatoes (Print Version)
Tender lamb and potatoes slow-cooked with herbs and red wine for a warm, flavorful main dish.
# What You'll Need:
→ Meats
01 - 2 pounds lamb shoulder, cut into 1½-inch cubes
→ Vegetables
02 - 1½ pounds 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 tablespoons tomato paste
10 - 2 tablespoons olive oil
11 - 1½ teaspoons salt
12 - 1 teaspoon freshly ground black pepper
13 - 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
14 - 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
15 - 2 bay leaves
→ Optional
16 - 1 cup frozen peas
# How-To Steps:
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 pieces to a plate.
03 - Add onion, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally until softened. Add garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Pour in red wine while scraping browned bits from the bottom of the pot. Simmer for 2 minutes to slightly reduce.
06 - Return browned lamb to the pot. Add potatoes, rosemary, thyme, bay leaves, and stock. Bring mixture to a simmer.
07 - Cover and cook on low heat for 1 hour and 30 minutes, stirring occasionally, until lamb is tender and potatoes are cooked through.
08 - Stir in frozen peas during the last 5 minutes of cooking for added color and sweetness, if desired.
09 - Remove bay leaves, taste, and adjust seasoning as needed. Serve hot, garnished with fresh herbs if preferred.
# Expert Tips:
01 -
- The lamb becomes so tender it practically dissolves on your tongue, while the potatoes soak up every ounce of flavor from the broth.
- You get to brown the meat and walk away—no hovering, no fussy timing, just low heat and occasional stirring for the next ninety minutes.
- It tastes even better the next day, making it the perfect make-ahead meal for when you need comfort without last-minute stress.
02 -
- The browning step is not optional—it's the difference between a good stew and one that tastes like you actually know what you're doing in the kitchen.
- Low heat during the simmering is sacred; a rolling boil will make the lamb tough and stringy, while a gentle simmer keeps it tender and the broth clear.
- Don't skip tasting at the end; the flavor can be muted by the potatoes absorbing salt, so that final adjustment is often the moment everything clicks into place.
03 -
- Buy lamb from a butcher if you can; they'll cut it to size for you and usually have suggestions on the best cuts for stewing.
- Don't be shy with the herbs—fresh rosemary and thyme are forgiving, and they're what make this stew taste like it came from someone's grandmother's kitchen, not a kitchen textbook.