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spring lamb stew recipe

Hearty Spring Lamb Stew Recipe for Cozy Family Dinners

A delicious spring lamb stew recipe bringing warmth and comfort to family dinners.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • large heavy-bottomed pot

Ingredients
  

For the Stew

  • 2 tablespoons Vegetable Oil Olive oil adds a lovely flavor twist.
  • 2 pounds Lamb Shoulder Roast Cubed into 1" pieces.
  • 1 medium Onion Yellow onions are highly recommended.
  • 3 medium Carrots Feel free to swap in parsnips.
  • 2 stalks Celery Can be omitted if allergies or dislikes arise.
  • 1 teaspoon Kosher Salt Adjust according to dietary preferences.
  • 1 teaspoon Freshly Ground Black Pepper Experiment with different pepper types.
  • 3 cloves Garlic Fresh is best, but powdered will do.
  • 2 tablespoons Tomato Paste Feel free to use crushed tomatoes as an alternative.
  • 1 teaspoon Ground Cumin Coriander can be used as well.
  • 1 teaspoon Smoked Paprika Regular paprika is a fine substitute.
  • 4 cups Low-Sodium Beef Broth Chicken or vegetable broth keeps it versatile.
  • 1 cup Red Wine Replace with more broth for a non-alcoholic version.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be used instead.
  • 2 tablespoons Fresh Rosemary Thyme can be used as a substitute.
  • 2 leaves Bay Leaves Should be removed before serving.
  • 1 pound Baby Potatoes Regular or sweet potatoes work well.
  • 1 tablespoon Cornstarch Optional for thickening.
  • 1 cup Cold Water Optional for thickening with cornstarch.
  • 2 tablespoons Freshly Chopped Parsley For garnish, optional.

Instructions
 

Cooking Instructions

  • Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the cubed lamb and brown it on all sides, about 5-7 minutes. Set aside the browned lamb.
  • In the same pot, add the onion, carrots, and celery. Sauté with a pinch of kosher salt and freshly ground black pepper until softened and fragrant, about 5 minutes.
  • Stir in the garlic, tomato paste, ground cumin, and smoked paprika. Cook for another minute until fragrant.
  • Return the browned lamb to the pot. Pour in the low-sodium beef broth, red wine, Worcestershire sauce, fresh rosemary, and bay leaves. Bring to a boil, then reduce heat to low and let it simmer for about 30 minutes.
  • Stir in the halved baby potatoes. Re-cover the pot and simmer for another 30 minutes, or until the potatoes and lamb are fork-tender.
  • If a thicker stew is preferred, mix the cornstarch with cold water to create a slurry, then add it to the pot. Bring to a boil until the stew thickens. Remove bay leaves and any rosemary stems before serving.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stove until warmed through.
Keyword comfort food, family dinner, lamb stew, One-Pot Meal, seasonal ingredients, spring lamb stew recipe