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  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe
  • Easy Lamb Stew Recipe

Easy Lamb Stew Recipe

Food | March 05, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 3.5 hours
  • 8
  • Moderate

Ever wonder how to make lamb stew with vegetables from scratch? Our EASY LAMB STEW RECIPE is the best!

This is an easy lamb recipe that always gets rave reviews. It’s especially good to make for a hungry crowd since it really goes the distance, and your guests will also appreciate how it fills your home or cottage with an appetizing aroma.

Here are my tips and suggestions for this perfection in a pot, from how to make lamb stew meat turn out tender and what you need to amp up the flavours:

Easy Lamb Stew Recipe

THE INGREDIENTS

The ingredients for this recipe are standard stew fare, though the Belgian ale may require a bit of searching. You should be able to track some down at your favourite liquor or beer store.

As with all of our recipes, we suggest using organic, locally grown ingredients whenever possible. You’ll definitely taste the difference in this particular recipe.

Easy Lamb Stew Recipe

THE LAMB

A shoulder of lamb is my preferred cut of meat for this stew. Browning seals in the juicy flavours, then slow simmering it makes it superbly tender. One suggestion before you begin the recipe – sharpen your paring or meat knife. Using a sharp knife makes trimming and cubing the lamb shoulder easy.

Easy Lamb Stew Recipe

THE BEER

My beer of choice for this recipe is Chimay. This dark, rich Belgian beer’s mulling spices and caramel flavour profile add interesting tasting notes to this stew. If finding this beer presents a problem, swap it out for your favourite ale, the darker the better.

One last suggestion about the beer is to pair it with the finished dish. Buy a few extra bottles to serve chilled along with the stew. Delicious!

Easy Lamb Stew Recipe

THE VEGETABLES AND HERBS

I think the sweetness of the carrots and parsnip play up perfectly with the tomato-enhanced broth of this stew. The rutabaga might be a bit of a surprise, but I prefer both the flavour profile and texture of this oft-overlooked vegetable more than potatoes.

Pearl onions add three things to this recipe: flavour, presentation and crunch. I found these dinky little gems in the frozen section of my local supermarket and think they make the perfect addition for this rich, hearty meal.

Let’s talk about the herbs. I’m calling for two springs of rosemary in this recipe, and trust me, you will especially taste it after this easy stew recipe simmers for so long. Reduce the quantity of herbs if you enjoy dishes with a softer herb flavour.

Easy Lamb Stew Recipe

SERVING IDEA

Please don’t overthink the service of your EASY LAMB STEW RECIPE. Ladle it into bowls and serve it with nothing more than buttered, warmed, crunchy bread. If you are feeling a bit adventurous, serve this stew over buttered noodles – I swear, it’s a match made in heaven.

The complete menu idea for this stew recipe is to start with a SIMPLE SALAD, then serve the stew for the main and follow it up with our soft and crumbly SOUR CREAM COFFEE CAKE.

Our EASY LAMB STEW RECIPE is comfort food at its finest. Grab a bowl and your Belgian beer because dinner is served!

Easy Lamb Stew Recipe

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Ingredients & Amounts

  • 3 lb. of lamb shoulder, cubed
  • 3-4 tablespoons of extra virgin olive oil
  • 1 sweet white onion, roughly chopped
  • 4 ribs of celery, roughly chopped
  • 4-5 cloves of garlic, roughly chopped
  • 1 can of tomato paste
  • ¼ cup of all-purpose unbleached flour
  • 2 cups of Belgian ale
  • 3 cups of beef stock
  • 2 bay leaves
  • 1 sprig of thyme
  • 2 sprigs of rosemary
  • 2 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1 rutabaga, trimmed and cut into bite-sized pieces
  • 1 cup of pearl onions
  • salt and pepper to taste

Instructions

  1. Cut the lamb into ¾-inch cubes, trimming away and discarding any fat as you go along. Season the lamb with a sprinkle of salt and pepper and set aside.
  2. Bring a Dutch oven to temperature on medium-high heat. Add the olive oil and as soon as it shimmers, add a handful of the lamb, distributing it evenly in the pot. Let the meat brown for a bit before stirring it about in the pot. Once most of the pinkness has disappeared, transfer the lamb to a bowl. Repeat this process until all of the lamb is browned.
  3. Reduce stovetop temperature to medium. Stir the onion, celery and garlic into the pot. Cover and cook for 5 minutes, stirring occasionally.
  4. Stir in the tomato paste. Sprinkle in the flour and stir, cooking for about a minute. Add in the beer, stirring until the sauce thickens. Add the beef stock, stirring it into the mixture. Cover and cook until the sauce is hot.
  5. Add the bay leaves, thyme and rosemary followed by the cooked lamb and its juices. Stir everything into the pot and reduce the temperature to simmer. Cook for 1½ hours, stirring occasionally.
  6. Stir in the carrots, parsnip, rutabaga and pearl onions. Cover and cook for an additional hour. Taste and season with salt and pepper before serving.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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