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spring lamb stew recipe

Hearty Spring Lamb Stew Recipe for Cozy Family Dinners

A comforting spring lamb stew recipe filled with robust flavors, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • large heavy-bottomed pot

Ingredients
  

For the Stew Base

  • 2 tablespoons vegetable oil olive oil can offer a fresh twist
  • 2 pounds lamb shoulder roast cubed into 1" pieces
  • 1 medium onion yellow onions preferred
  • 3 medium carrots or parsnips for variation
  • 2 stalks celery can be omitted if needed
  • 1 teaspoon kosher salt adjust as desired
  • 1 teaspoon freshly ground black pepper modify heat levels as preferred
  • 3 cloves garlic or powdered garlic in a pinch
  • 2 tablespoons tomato paste crushed tomatoes can be an alternative
  • 1 teaspoon ground cumin or coriander for a different taste
  • 1 teaspoon smoked paprika regular paprika is a milder substitute
  • 4 cups low-sodium beef broth chicken or vegetable broth can also be used
  • 1 cup red wine for a non-alcoholic version, use additional broth
  • 2 tablespoons Worcestershire sauce tamari can substitute for gluten-free

For the Herbs and Seasoning

  • 2 sprigs fresh rosemary thyme can be used as an alternative
  • 2 leaves bay leaves discard before serving

For the Heartiness

  • 1 pound baby potatoes regular or sweet potatoes can work
  • 1 tablespoon cornstarch optional, for thickening
  • 1 cup cold water optional, for mixing with cornstarch
  • 2 tablespoons freshly chopped parsley for garnish

Instructions
 

How to Make Spring Lamb Stew

  • Heat a splash of vegetable oil in a large pot over medium-high heat. Add the cubed lamb shoulder, browning it on all sides for about 5-7 minutes until nicely caramelized, then set aside.
  • In the same pot, toss in diced onion, carrots, and celery. Season with kosher salt and freshly ground black pepper, sautéing for about 5 minutes until softened and aromatic.
  • Stir in minced garlic, tomato paste, ground cumin, and smoked paprika. Allow these ingredients to cook together for another 2 minutes, ensuring the spices become fragrant.
  • Return the seared lamb to the pot. Pour in the low-sodium beef broth, red wine, and Worcestershire sauce. Add fresh rosemary and bay leaves, then bring to a boil. Reduce to a simmer and cook for 30 minutes.
  • Carefully add the halved baby potatoes to the pot, cover, and continue to simmer for another 30 minutes, or until the lamb and potatoes are tender and flavorful.
  • If you prefer a thicker stew, mix cornstarch with cold water to create a slurry and stir it into the simmering stew. Let it boil for a minute or two until it thickens. Remove bay leaves and rosemary before serving.
  • Sprinkle with freshly chopped parsley for a burst of color and freshness.

Notes

For best results, ensure the lamb is well-browned to deepen the flavor. Adjust the thickness of the stew by modifying the broth amount as needed.
Keyword comfort food, family dinners, hearty stew, One-Pot Meals, seasonal ingredients, spring lamb stew recipe