Dinner

Easy Lamb Stew Recipe

ByEthan Lark January 29, 2026January 29, 2026

Introduction

This easy lamb stew is a comforting and hearty dish perfect for cozy evenings. Slow-cooked until tender, the flavorful lamb paired with vegetables makes for a classic, satisfying meal. It’s simple to prepare and ideal for batch cooking.

The image shows a white bowl on the left filled with three layers: at the bottom, dark green spinach leaves; in the middle, bright orange carrot slices mixed with brown beef chunks in a thick brown gravy; and on the top left, a creamy white mashed potato scoop with a slight yellow tint. On the right is a round white pot containing chunky pieces of brown beef and carrots in a rich brown sauce, garnished with green bay leaves and rosemary sprigs on the surface. At the bottom center, a white bowl with smooth, creamy mashed potatoes sprinkled lightly with black pepper fills the frame. The background is a white marbled texture with a bright red cloth under the pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
800g diced lamb shoulder
1 large onion, roughly chopped
4 large carrots, cut into large chunks
1 tbsp plain flour
1 tbsp tomato purée
750ml lamb stock
2 bay leaves
1 rosemary sprig or a pinch of dried rosemary
Mash and greens, to serve

Instructions

Step 1: Preheat the oven to 160°C (140°C fan)/gas mark 3. Heat the vegetable oil in a large flameproof casserole dish over high heat.
Step 2: Add the diced lamb in batches and brown for about 5 minutes each. Once browned, remove the meat and set aside on a plate.
Step 3: Add the chopped onion and carrots to the casserole and cook for 8–10 minutes until they start to color.
Step 4: Sprinkle the plain flour over the vegetables and stir for a few minutes, then mix in the tomato purée and cook for a few more minutes.
Step 5: Return the browned lamb and any juices to the dish. Stir everything well.
Step 6: Pour over the lamb stock and add the bay leaves and rosemary. Season well with salt and pepper, then bring to a simmer on the stove.
Step 7: Cover the casserole with a lid and transfer it to the oven. Cook for about 2 hours and 30 minutes until the lamb is tender.
Step 8: Once cooked, remove from the oven and let it cool slightly before serving with mash and greens.

Tips & Variations

For extra depth, brown the lamb well but avoid overcrowding the pan to ensure a good sear.
Swap the rosemary for thyme if preferred, or add a splash of red wine to enrich the stew’s flavor.
Add potatoes or parsnips along with the carrots for extra heartiness.

Storage

Once cooled, store the stew in an airtight container in the fridge for up to 3 days. It freezes well for up to three months—thaw completely before reheating gently on the hob over medium heat for about 5 minutes until piping hot. Let it settle for a minute or two before serving.

How to Serve

The image shows a close-up of a white bowl of beef stew with large chunks of brown beef, bright orange carrot slices, and green bay leaves in a rich brown sauce, placed on a white marbled surface with a red cloth underneath. To the left, a white plate is arranged with a serving of mashed potatoes that are creamy pale yellow with black pepper on top, bright orange carrot slices, brown beef chunks, and some dark green leafy vegetables. Below the stew pot, there is a white bowl filled with smooth, creamy mashed potatoes with specks of black pepper on the top layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this stew?

Yes, lamb shoulder is ideal for slow cooking, but you can also use lamb neck or shank. These cuts become tender and flavorful when cooked low and slow.

How do I make the stew thicker?

If you prefer a thicker stew, you can mix an extra teaspoon of plain flour with a little cold water and stir it into the stew during the last 30 minutes of cooking. Alternatively, mash some of the vegetables into the sauce to thicken naturally.