Best 7 Old Fashioned Lamb Stew Recipes

When the weather turns cold and the days get shorter, there’s nothing quite like a hearty bowl of lamb stew. This classic dish is a true comfort food, with its tender meat, flavorful vegetables, and rich gravy. While there are many different ways to make lamb stew, the old fashioned version is still the best.

Here are our top 7 tried and tested recipes!

TRADITIONAL LAMB STEW

Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

IRISH LAMB STEW

Irish Lamb Stew image

Authentic Irish stew is always made with lamb and is even better as the flavors blend, so make it the day before you plan to serve it.

Provided by Peggy Trowbridge Filippone

Categories Entree Lunch Dinner Soup

Time 2h15m

Yield 12

Number Of Ingredients 17

Ingredients

1/2 pound bacon (thick sliced, diced)
6 pounds lamb shoulder (boneless, cut into 2-inch pieces)
1 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
1/2 cup all-purpose flour
2 cloves garlic (finely chopped)
1 large yellow onion (finely chopped)
4 cups beef stock (homemade or store-bought)
2 teaspoons sugar
4 cups carrots (cut into 1-inch pieces)
2 large yellow onions (thinly sliced)
3 pounds potatoes (peeled, quartered, and cut into 1/2-inch pieces)
1 teaspoon dried thyme
1 bay leaf
1/2 cup dry white wine
Garnish: parsley (chopped)
1 soda bread

Steps:

Enjoy.

Nutrition Facts : Calories 647 kcal, Carbohydrate 38 g, Cholesterol 164 mg, Fiber 5 g, Protein 58 g, SaturatedFat 7 g, Sodium 853 mg, Sugar 6 g, Fat 28 g, ServingSize 12 servings (serves 12), UnsaturatedFat 0 g

OLD-FASHIONED LAMB STEW

Old-Fashioned Lamb Stew image

"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless lamb, cut into 3-inch pieces
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tablespoon dried parsley flakes
2 teaspoons dried rosemary, crushed
1/4 teaspoon garlic powder
4 large carrots, cut into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
1 package (10 ounces) frozen peas
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.

Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

SPRING LAMB STEW

Spring Lamb Stew image

Provided by Ree Drummond : Food Network

Time 2h55m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 boneless leg of lamb (about 6 pounds), cubed into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 large carrots, unpeeled and cut into 2-inch pieces
6 cloves garlic, peeled and left whole
2 tablespoons tomato paste
2/3 cup red wine
2 cups beef stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 300 degrees F.
Generously sprinkle the leg of lamb with salt and pepper.
Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

LAMB CURRY STEW

Lamb Curry Stew image

Yummy lamb curry stew. Serve over rice or naan.

Provided by Kennon Maxwell

Categories Lamb Stew

Time 9h35m

Yield 5

Number Of Ingredients 18

Ingredients

2 pounds boneless leg of lamb
1 cup plain yogurt, or more to taste
2 teaspoons curry powder, divided
2 teaspoons ground cumin, divided
2 teaspoons garlic powder, divided
¼ teaspoon garam masala, divided
¼ teaspoon cayenne pepper, divided
¼ teaspoon ground turmeric, divided
¼ teaspoon ground ginger, divided
¼ teaspoon ground coriander, divided
¼ teaspoon ground cardamom, divided
1 tablespoon olive oil
2 medium onions, sliced
1 (16 ounce) can diced tomatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cup red wine
1 large bay leaf

Steps:

Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.

Nutrition Facts : Calories 286.1 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 10.1 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.1 g, Sodium 237.8 mg, Sugar 9.6 g

OLD-FASHIONED LAMB STEW

Old-Fashioned Lamb Stew image

Number Of Ingredients 16

Ingredients

2 pounds boneless lamb, cut into 1-inch cubes
1/2 teaspoon sugar
1 tablespoon oil
1/3 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1 garlic clove, minced
2 cups water
1 cup dry red wine or water
1 teaspoon Worcestershire sauce
1 bay leaf
6 to 8 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
4 small onions, quartered
2 to 3 medium potatoes, unpeeled, cut into pieces

Steps:

1. Sprinkle lamb cubes with sugar. Heat oil in Dutch oven over medium heat until hot. Add lamb cook and stir until browned.2. Stir in flour, parsley, salt, thyme, pepper and garlic. Cook 1 minute, stirring constantly.3. Gradually stir in water, wine and Worcestershire sauce. Add bay leaf. Bring to a boil. Reduce heat to low cover and simmer 1 1/2 hours or until lamb is tender, stirring occasionally.4. Stir in carrots, celery, onions and potatoes. Cover simmer an additional 30 to 45 minutes or until vegetables are tender. Remove bay leaf.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 480 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 120 mg 40% * Sodium: 590 mg 25% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 7 g 28% * Sugars: 11 g * Protein: 41 g * Vitamin A: 650% * Vitamin C: 30% * Calcium: 8% * Iron: 30% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 4 1/2 Lean Meat or 2 1/2 Carbohydrate, 1 Vegetable, 4 1/2 Lean Meat

Nutrition Facts : Nutritional Facts Serves

OLD-FASHIONED IRISH STEW

Old-Fashioned Irish Stew image

This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer.

Provided by Leslie in Texas

Categories Stew

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs lamb necks, slices fat trimmed and reserved (1-inch thick)
4 medium onions, thinly sliced
1 medium onion, chopped
1 lb medium carrot, peeled, halved crosswise and quartered lengthwise
1 lb medium boiling potato, peeled, one sliced thinly, remainder quartered
3 cups lamb stock or beef broth
4 tablespoons minced fresh parsley
salt & freshly ground black pepper

Steps:

Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
Strain drippings and return to Dutch oven; heat over medium high heat.
Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
Transfer to large bowl using slotted spoon.
Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
Return lamb to pan, spooning vegetables on top; add stock.
Reduce heat, cover and simmer gently 1 hour.
Add quartered potatoes, pushing into liquid.
Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
Drain liquid from pan into large heavy skillet; degrease cooking liquid.
Boil until reduced by half, about 15 minutes; return to stew.
Mix in 2 tablespoons parsley and season to taste with salt and pepper.
Ladle stew onto heated platter, sprinkle with remaining parsley and serve.

Nutrition Facts : Calories 143, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 346, Carbohydrate 31.9, Fiber 4.8, Sugar 8.1, Protein 4

Tips:

Choose high-quality lamb meat for the best flavor and texture. Look for meat that is fresh, evenly colored, and has a mild odor.
Trim any excess fat from the lamb meat before cooking. This will help reduce the amount of grease in the stew.
Brown the lamb meat in a large pot or Dutch oven over medium-high heat. This will help develop flavor and color.
Add vegetables such as carrots, celery, and onions to the pot along with the browned lamb meat. These vegetables will add flavor and texture to the stew.
Cover the pot with a lid and simmer the stew for at least 1 hour, or until the lamb meat is tender.
Add potatoes and peas to the stew during the last 30 minutes of cooking. This will ensure that the potatoes and peas are cooked through but not overcooked.
Season the stew with salt, pepper, and other herbs and spices to taste.
Serve the stew hot with crusty bread or rice.

Conclusion:

Old-fashioned lamb stew is a hearty and flavorful dish that is perfect for a cold winter day. This classic recipe is easy to make and can be tailored to your own taste preferences. With its tender lamb meat, flavorful vegetables, and rich broth, old-fashioned lamb stew is a surefire hit with the whole family.