With a rich, velvety broth and tender pieces of
lamb, you’ll be hard-pressed to find a cozier meal than this lamb stew. While it may sound elaborate, this hearty stew can be yours in under 2 hours, and all in one pot. The broth is velvety smooth and super flavorful, without requiring any additional thickening agents other than our tender potatoes. Whether you’re looking for the coziest post-Easter meal or the ultimate comfort food, this lamb stew won’t disappoint. Here’s everything you need to know:
How to make lamb stew:
— The lamb. We use (and prefer) lamb shoulder roast in this recipe. While you can cook it as directed in this recipe, this is a great way to use up that leftover lamb from your Easter roast lamb.
— The wine. The addition of red wine in this stew amplifies our existing flavors, and adds a richness that our stew wouldn’t be the same without. While technically you can make this lamb stew without it (by adding more broth), we highly recommend including it.
— Thickening the stew. You might be wondering where the flour is in this recipe. We’ve got good news: you don’t need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. If you’re looking for an even thicker broth, use slightly less broth.
Serving lamb stew:
We suggest serving with plenty of crusty bread (or fluffy potato rolls)—you’re gonna want to soak up every last drop. Alternatively, we love serving this stew alongside creamy mashed potatoes (or mashed potato casserole?) and garlic-Parmesan roasted carrots.
Storage:
If you have any leftovers, let cool to room temperature before refrigerating in an airtight container in the fridge for up to 4 days.
Made this? Let us know how it went in the comment section below!
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