Lamb and Potato Stew (Printable)
Tender lamb and potatoes simmered with vegetables and herbs for a warm, hearty main dish.
# What You'll Need:
→ Meats
01 - 1.75 lb boneless lamb shoulder, cut into 1-inch cubes
→ Vegetables
02 - 1.5 lb potatoes, peeled and cut into chunks
03 - 2 medium carrots, sliced
04 - 1 large onion, chopped
05 - 2 stalks celery, sliced
06 - 3 cloves garlic, minced
→ Liquids
07 - 3 cups beef or lamb stock
08 - 2 tablespoons tomato paste
09 - 2 tablespoons olive oil
→ Herbs & Spices
10 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
11 - 2 bay leaves
12 - 1 teaspoon paprika
13 - Salt and black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
# How-to Steps:
01 - Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Remove lamb and set aside.
02 - Add onion, carrots, and celery to the same pot. Cook for 5 minutes until softened.
03 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
04 - Return browned lamb to the pot. Add paprika, thyme, bay leaves, salt, and black pepper; stir to combine.
05 - Pour in stock, bring to a simmer. Cover and cook gently for 1 hour.
06 - Add potatoes, cover, and simmer for an additional 30 to 40 minutes until lamb and potatoes are tender.
07 - Discard bay leaves. Adjust seasoning as needed. Serve hot garnished with chopped parsley.
# Expert Pointers:
01 -
- The lamb becomes impossibly tender and absorbs every ounce of flavor from the broth, making it feel like comfort in a bowl.
- It's endlessly forgiving and actually tastes better the next day, so you can make it ahead without stress.
- Gluten-free and full of real ingredients, so you can feel good about what you're serving your family.
02 -
- Don't skip browning the lamb—it takes only five minutes but gives you the deep, savory foundation that makes this stew feel rich and complex.
- Resist the urge to add potatoes early; they'll disintegrate into the broth and leave you with mush instead of tender chunks.
03 -
- Use a heavy-bottomed pot or Dutch oven so heat distributes evenly and nothing scorches on the bottom during that long simmer.
- If your lamb seems tough after the first hour, don't panic—some cuts take longer to break down, so just give it another 20 minutes and trust the process.