Lamb Stew

Lamb Stew is hearty and comforting, made with carrots, potatoes, and lamb in a seasoned broth, started on the stovetop and finished in the oven in under 90 minutes!

We’re all about hearty comfort foods in the winter including our favorite soups Stuffed Cabbage Soup, Easy Taco Soup, and Classic Chicken Noodle Soup!

Classic Lamb Stew

Lamb Stew is one of my all-time favorite stew recipes, made with lamb, carrots, onions, and potatoes in a broth seasoned with thyme, salt, and pepper. It’s perfect to serve around St. Patrick’s day, if you’re tired of Corned Beef. I like to serve this lamb stew with garlic bread or dinner rolls, and with some fresh chopped parsley on top.


I usually make this with lamb stew meat from the butcher, which is already cut into cubes. But you can also start with a cut of lamb shoulder or shank. Either of these cuts can be chewy when cooked incorrectly, but cooking it for a long time in the oven or in the slow cooker works perfectly for a tender pieces of lamb in this stew.


Lamb will get more tender the longer you cook it, but only if you’re cooking it at low heat and for at least over an hour, preferably longer. That’s why it’s important not to skip putting this stew in the oven, even if it’s tempting to finish it quickly on the stove.


  • In a large skillet, season the lamb with salt and pepper and cook on all sides in oil until browned, over medium-high heat. Place lamb in the crock pot.
  • Add all other ingredients into the slow cooker, whisking the flour into the broth before adding it.
  • Cook on high for 4 hours, or on low for 8 hours. I recommend cooking this on low heat to get the most tenderness out of the lamb, if you have time.


  • Set the instant pot to sauté. Add oil and brown lamb on all sides.
  • Whisk the broth with flour and add to the pot. Add all other ingredients except for potatoes and carrots.
  • Close and lock the lid, and close the pressure valve. Set on high for 30 minutes, then release manually, using an oven mitt to avoid any splashes from the valve.
  • Add potatoes and carrots, then lock the lid and seal the pressure valve. Set for another 8 minutes on high, then let it naturally release.
  • Top with fresh parsley before serving.



  • You can use olive oil instead of canola oil, but I would also add a tablespoon of butter to help keep the olive oil from burning.
  • This lamb stew recipe calls for Yukon potatoes but you can also use peeled russet potatoes if that’s what you have.
  • If you don’t have beef stock, vegetable broth will work, too.
  • I always make stew recipes in a dutch oven because they conduct heat really well, but you can use any oven-safe pot that you have.
  • You can add other veggies, like turnips, mushrooms, parsnips, or sweet potatoes if you want to.
  • If you want to add some green vegetables to the stew you can finish it off with some frozen peas in the last five minutes or fresh green beans in the last ten minutes of cooking (clean, trim and cut them into 1/2″ pieces).

Easy Lamb Stew

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Classic Lamb Stew
5 from 3 votes

Lamb Stew

Lamb Stew is hearty and comforting, made with carrots, potatoes, and lamb in a seasoned broth, started on the stovetop and finished in the oven in under 90 minutes!

Course Dinner
Cuisine Irish
Keyword lamb stew
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 359 kcal
Author Sabrina Snyder


  • 2 tablespoons canola oil
  • 2 pounds lamb stew meat
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon thyme
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 4 cups beef broth
  • 2 carrots peeled and cut into 1 inch chunks
  • 4 yukon potatoes cut into 1 inch chunks


  1. Preheat the oven to 325 degrees and add the canola oil to a large dutch oven on medium heat.
  2. Season the lamb with salt and pepper and brown well in the oil for 3-4 minutes before removing from the pot.

  3. Add the onions, garlic, and thyme cooking for just 2 minutes until the onions are slightly translucent then add in the butter and flour and whisk until the flour is absorbed before whisking in the broth.

  4. Add in the carrots, potatoes and lamb, bring to a simmer, then cover and put into the oven for 60-65 minutes until tender.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Lamb Stew
Amount Per Serving
Calories 359 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 103mg34%
Sodium 1124mg49%
Potassium 1075mg31%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 1g1%
Protein 35g70%
Vitamin A 3470IU69%
Vitamin C 16.3mg20%
Calcium 70mg7%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

Irish Lamb Stew

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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  1. I didn’t have a Dutch oven so I did it all on the stovetop in a large pot. Added 2 or 3 cups more water and didn’t cook quite as long. Also didn’t take the lamb out. Just did the onions and garlic, then lamb, then veg and then added the stock. I used carrots, parsnip, sweet potato and cabbage. My family LOVED it and can’t wait to make it again!!!

  2. I would love to make this in a pressure cooker. what do you think? I love lamb stew and Shepperds Pie so this would be a great alternative for a little quicker cooking

    1. Sounds great. If you scroll up before the recipe card, you’ll see instructions on how to make it using a pressure cooker. Enjoy!