I love this recipe because it’s a cozy, comforting dish that combines tender lamb and hearty vegetables, making it perfect for a chilly evening with friends or family. Plus, the rich flavors from the red wine and fresh herbs make every bite feel like a warm, delicious hug.
To me, my Lamb Stew Potato is a dish that is as comforting as they come, and it is exploding with great flavors. Tender lamb shoulder cubes are sautéed with olive oil, onion, and garlic.
Carrots and cubed potatoes appear next in the line-up of enrichments, followed by careful seasonings of thyme, salt, and just enough ground black pepper to liven things up. Perhaps it’s the tomato paste or the optional half cup of red wine that makes me feel all warm and fuzzy—but I could just as well be feeling that way from the frozen peas that are making a vibrant appearance in this dish because we all know how much fun it is to eat a not-so-hidden vegetable.
Ingredients
Shoulder of lamb: Abundant in protein; gives iron; delicate and tasty.
Olive oil is: Fats that are healthy for the heart; amplify taste; assists in the process of browning.
Garlic: Contributes depth of aroma; is rich in antioxidants; boosts immunity.
Tubers: Rich in starch; yields energy; soft and smooth when prepared.
Carrots: Impart sweetness; are loaded with vitamins A and K; intensify color.
Thyme: Aroma earthy; properties anti-inflammatory; flavor stew’s enhances.
Red wine: Contributes depth; can be omitted; increases overall richness.
Ingredient Quantities
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- 2 tablespoons tomato paste
- 4 cups beef or lamb broth
- 1 cup red wine (optional)
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. The lamb cubes should be seasoned with salt and black pepper. A large pot should be heated over medium-high heat, and the olive oil should be added to it. The lamb cubes should then be added to the pot and browned on all sides. The browned lamb should then be removed from the pot and set aside.
2. In the identical pot, place the diced onion and the garlic that has been minced. Cook until the onion becomes see-through and the garlic gives off its lovely aroma, which should take about 2-3 minutes.
3. Stir the tomato paste into the pot, mixing it with the onion and garlic. Cook for an extra 1 to 2 minutes, or until the paste has darkened and the mixture has become slightly more cohesive.
4. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
5. Reintroduce the lamb into the pot, adding the beef or lamb broth, the carrots, the potatoes, the fresh thyme, and the bay leaf.
6. The mixture should be boiled and then the heat reduced to low. It should be covered and allowed to simmer for about
1.5 hours or until the lamb is tender and the potatoes are cooked through.
7. Stir in the frozen peas about 10 minutes before the stew finishes cooking, and let them become fully cooked and heated through.
8. Taste the dish and adjust the seasoning if necessary by adding more salt and pepper.
9. Prior to serving, remove and dispose of the bay leaf.
10. Just before serving and enjoying the stew, add fresh parsley as a garnish.
Equipment Needed
1. Large pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cup
7. Tongs or slotted spoon
8. Peeler
9. Ladle
10. Timer or clock
FAQ
-
Can I use a different cut of lamb for this stew?
Yes, you can use lamb leg or lamb neck if lamb shoulder is unavailable, but make sure to adjust cooking times as needed. -
What if I don’t have red wine?
The red wine is optional, and you can substitute it with extra broth or use a splash of balsamic vinegar for added depth. -
Can this stew be made in a slow cooker?
Yes, after browning the lamb and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours. -
Is it necessary to peel the potatoes?
Peeling is optional; leaving the skins on can add texture and nutrients, especially if you scrub them clean. -
How can I thicken the stew?
You can mash a few of the potatoes against the side of the pot or add a cornstarch slurry to thicken the stew to your liking. -
Can the stew be frozen?
Yes, lamb stew freezes well. Just ensure it cools completely before transferring to airtight containers for freezing.
Substitutions and Variations
2 tablespoons olive oil – replace with 2 tablespoons of vegetable or canola oil
4 medium potatoes—substitutable with 4 medium sweet potatoes or turnips.
4 cups broth made from beef or lamb – for a different flavor, you can use broth made from chicken or vegetable broth
1 cup red wine – you can use 1 cup more broth or grape juice in its place
2 tablespoons fresh parsley – substitute with 2 tablespoons fresh cilantro or basil
Pro Tips
1. Brown the Lamb in Batches: To ensure even browning, brown the lamb cubes in batches without overcrowding the pot. This helps develop a deep, rich flavor base for the stew.
2. Deglaze the Pot: When adding the red wine, be sure to scrape up all the browned bits from the bottom of the pot. These caramelized bits are full of flavor and will enhance the taste of your stew.
3. Layer Flavors with Spices: Consider adding a pinch of ground cumin or coriander along with the thyme for additional depth. These spices complement lamb well, adding a subtle complexity.
4. Thicken the Sauce: If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot towards the end of cooking, or create a slurry with a teaspoon of cornstarch and a bit of water, then stir it in.
5. Rest Before Serving: Let the stew sit for about 10 minutes after turning off the heat and before serving. This resting time allows the flavors to meld further and makes for a more cohesive and flavorful dish.
Lamb Stew Potato Recipe
My favorite Lamb Stew Potato Recipe
Equipment Needed:
1. Large pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cup
7. Tongs or slotted spoon
8. Peeler
9. Ladle
10. Timer or clock
Ingredients:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- 2 tablespoons tomato paste
- 4 cups beef or lamb broth
- 1 cup red wine (optional)
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. The lamb cubes should be seasoned with salt and black pepper. A large pot should be heated over medium-high heat, and the olive oil should be added to it. The lamb cubes should then be added to the pot and browned on all sides. The browned lamb should then be removed from the pot and set aside.
2. In the identical pot, place the diced onion and the garlic that has been minced. Cook until the onion becomes see-through and the garlic gives off its lovely aroma, which should take about 2-3 minutes.
3. Stir the tomato paste into the pot, mixing it with the onion and garlic. Cook for an extra 1 to 2 minutes, or until the paste has darkened and the mixture has become slightly more cohesive.
4. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
5. Reintroduce the lamb into the pot, adding the beef or lamb broth, the carrots, the potatoes, the fresh thyme, and the bay leaf.
6. The mixture should be boiled and then the heat reduced to low. It should be covered and allowed to simmer for about
1.5 hours or until the lamb is tender and the potatoes are cooked through.
7. Stir in the frozen peas about 10 minutes before the stew finishes cooking, and let them become fully cooked and heated through.
8. Taste the dish and adjust the seasoning if necessary by adding more salt and pepper.
9. Prior to serving, remove and dispose of the bay leaf.
10. Just before serving and enjoying the stew, add fresh parsley as a garnish.
