Lamb Stew Recipe
Have you ever made a lamb stew?
Until I got motivated by my butcher who sold me on trying this recipe out, I hadn’t.
I love lamb. We make a leg of lamb every now and then. Sometimes we roast a bone-in leg of lamb. At other times, we get a boneless leg of lamb, marinate it and throw in on the grill.
Grilled leg of lamb is one of my favorites!
I never ate lamb growing up, and always had a negative impression of it.
Even though I had never tasted it.
Go figure. I wasn’t really a picky eater, but I simply wasn’t interested and my mother didn’t serve it.
It wasn’t until I was an adult when I had a properly cooked leg of lamb at some extended family event that I tried it and quickly came to like and appreciate its flavor.
What Can You Make with Ground Lamb?
Lately, my grocer has been carrying ground lamb. I’ve tried lamb burgers. These were a huge hit with my family. I thought next time I would make them into lamb sliders, maybe with a bit of tzatziki sauce.
Doesn’t that sound delicious?
There are many delicious dishes you can make with ground lamb. For instance, tacos, meatballs, pizza, hand pies, Shephard’s pie, and more.
Most recently, I got inspired to make lamb stew. I’ve never had a dish like this, but for some reason, it sounded really good.
Perfect for a cold winter’s night.
How to Cook Ground Lamb
Cooking lamb, especially ground lamb, is very similar to cooking beef. The real key to cooking it is not to over-cook it.
I think this is where the reputation of lamb having a gamey flavor is rooted.
General Tips for Making Lamb Stew
Some cooks will use red wine in their recipe for stew. I chose to use a can of beer instead.
A good recipe for stew will start with a flavor base. You want to build flavor from the bottom up. Be sure to saute your onions, tossing them with other vegetables until vegetables are tender.
This will produce a delicious flavor base.
I used olive oil as my fat of choice, but you could use butter or canola oil if you prefer.
While I chose to use ground lamb for this stew, you could use lamb shoulder, cutting it into one inch chunks, just like you would for a beef stew.
As you start out with this recipe, make sure you are stirring occasionally to prevent burning on the bottom of the pan.
What Does Lamb Stew Taste Like?
First, I have to say the smell this stew creates in your home is impressive. I’m not sure if it’s the lamb itself, the herbs, or the can of beer.
It fills the house with a flavor that says I’ve been cooking all day and it’s time to eat right now.
The flavor is rich.
Lamb stew was a brand new entree for my family. It was certainly different and memorable.
We all loved it and couldn’t stop talking about how good it was! (not to mention how easy this stew recipe was to make!)
The Best Side Dish for Lamb Stew
I served this lamb stew recipe with crusty bread. So simple!
We didn’t have much for leftovers, so I didn’t freeze any of it, but I bet it would freeze well.
If you are looking for a one-pot meal that isn’t too labor intensive, and will expand your family’s usual meal or soup repertoire, give this hearty, easy lamb stew a try!
Looking for other fast and nutritious dinner recipes? I’ve got a few in this handy e-book: Fuel Up! Dinner Recipes for Young Athletes. Even though it targets the young athlete, I raised all my kids on them.
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 leek, white and light green part, sliced
- 1-1 1/2 # ground lamb
- 2 potatoes, cubed into 1-inch pieces
- 2 carrots, sliced into thick coins
- 1-15 ounce can diced tomatoes
- 1/3 cup flour
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1, 12-ounce bottle of dark beer (ie, Guinness or Bass ale)
- 4 cups beef broth
- 1 tablespoon Dijon mustard (or more to taste)
- 1 tablespoon worcestershire sauce (or more to taste)
- Kosher salt and pepper
Over medium-high heat, place the onions, garlic, leeks and lamb in a large Dutch oven and saute until lamb is cooked through.
Add potatoes, carrots, canned tomatoes and cook, about 10 minutes.
Sprinkle flour over the meat and vegetables and stir, allowing the flour to cook and brown.
Pour beer into the pan and deglaze the pan, scraping the bits and pieces off the bottom of the pan.
Add broth and herbs, mustard and Worcestershire sauce.
Bring to a boil, uncovered. Turn the heat down low and simmer for 20-30 minutes.
The stew is done when the potatoes are fork-tender.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 274 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 30mg Sodium: 877mg Carbohydrates: 31g Fiber: 4g Sugar: 5g Protein: 15g