Lamb Stew

Need a hug in a bowl? This homestyle Lamb Stew is the ultimate comfort food, featuring tender chunks of lamb and soft vegetables simmering in a rich, savory broth. (Plus it’s an easy one-pot meal that makes the whole house smell calm and inviting!)

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If you’ve been following me for a while, you’ll know that I am somewhat obsessed with slow cooking… I just love recipes that take their time.

I love stews so much because they are so grounding and steady – no last-minute fuss, just a pot simmering on a quiet afternoon – and the meat softens over time while the broth turns dark and full.

However, recently you guys have kept asking me for that one definitive recipe that feels patient and rewarding: a classic Lamb Stew.

Well, I’m sorry it has taken me so long, but tada! I’ve finally shared my favorite version… Better still, the aroma alone is enough to get everyone wandering into the kitchen asking when dinner will be ready.

Ingredients in Lamb Stew

This ingredient mix stays classic and practical, which helps the flavors shine without feeling complicated.

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How to Make Lamb Stew

This stew builds slowly and rewards patience every step of the way.

1. Cook the bacon

Heat a large heavy pot over medium heat. Add the bacon pieces and cook until crisp. Remove the bacon and set aside, leaving the fat in the pot.

2. Brown the lamb

Season the lamb pieces with salt and pepper. Add them to the pot and brown on all sides. Work in batches so the meat browns evenly.

3. Soften the vegetables

Add onions, celery, and carrots to the pot. Stir and cook until the onions soften and turn lightly golden.

4. Add garlic and tomato paste

Stir in garlic and tomato paste. Cook briefly until fragrant and slightly darkened.

5. Build the stew base

Pour in the Guinness beer and scrape up the browned bits. Let it simmer for a few minutes to reduce slightly.

6. Add stock and herbs

Return bacon to the pot. Add thyme sprigs, sugar, and enough chicken stock to cover the meat. Stir gently.

7. Simmer slowly

Lower the heat, cover, and let the stew simmer until the lamb turns tender and the broth thickens naturally.

8. Finish and rest

Remove thyme sprigs. Taste and adjust seasoning. Let the stew rest briefly before serving.

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How to Serve Lamb Stew

This stew feels perfect with something simple on the side. Crusty bread works beautifully to soak up the rich broth. Mashed potatoes also pair well and make the meal extra comforting.

Leftovers taste even better the next day. The flavors deepen overnight, and reheating brings everything back together smoothly. I often enjoy a quiet bowl the following evening when I want something easy and familiar.

Recipe Tips

• Brown the lamb well for deeper flavor.
• Simmer gently to keep the meat tender.
• Use a heavy pot for even heat.
• Adjust stock to control thickness.
• Let the stew rest before serving for best texture.

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Lamb Stew

Recipe by Amara CatherineCourse: DinnerCuisine: Irish InspiredDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Ingredients

• 4 slices raw bacon cut into small pieces

• 2 pounds lamb shoulder or boneless leg cut into 2 inch pieces

• 3 cups chopped white onions

• 1.5 cups celery chopped into 1 inch pieces

• 2.5 cups carrots chopped into 1 inch pieces

• 4 cloves garlic minced

• ¼ cup tomato paste

• 1 teaspoon white sugar

• 4 sprigs fresh thyme

• 1 can Guinness beer 12 ounces

• 2½ cups chicken stock or as needed

• Salt and freshly ground black pepper

• Fresh chopped parsley for serving

Directions

• Cook the bacon:
  Heat a large heavy pot over medium heat. Add the bacon pieces and cook until crisp. Remove the bacon and set aside, leaving the fat in the pot.
• Brown the lamb:
  Season the lamb pieces with salt and pepper. Add them to the pot and brown on all sides. Work in batches so the meat browns evenly.
• Soften the vegetables:
  Add onions, celery, and carrots to the pot. Stir and cook until the onions soften and turn lightly golden.
• Add garlic and tomato paste:
  Stir in garlic and tomato paste. Cook briefly until fragrant and slightly darkened.
• Build the stew base:
  Pour in the Guinness beer and scrape up the browned bits. Let it simmer for a few minutes to reduce slightly.
• Add stock and herbs:
  Return bacon to the pot. Add thyme sprigs, sugar, and enough chicken stock to cover the meat. Stir gently.
• Simmer slowly:
  Lower the heat, cover, and let the stew simmer until the lamb turns tender and the broth thickens naturally.
• Finish and rest:
  Remove thyme sprigs. Taste and adjust seasoning. Let the stew rest briefly before serving.