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spring lamb stew recipe

Cozy Up with This Unforgettable Spring Lamb Stew Recipe

This spring lamb stew recipe offers comforting warmth and delicious flavors for a perfect dinner.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • - Large pot

Ingredients
  

For the Stew Base

  • 2 tablespoons Vegetable Oil can substitute with olive oil
  • 2 pounds Lamb Shoulder Roast use beef if lamb is unavailable
  • 1 large Onion yellow onion preferred
  • 3 medium Carrots can swap with parsnips
  • 2 stalks Celery essential for mirepoix
  • 2 teaspoons Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 4 cloves Garlic fresh is best

For the Flavor Boost

  • 2 tablespoons Tomato Paste or crushed tomatoes
  • 1 teaspoon Ground Cumin enhance with additional spices if desired
  • 1 teaspoon Smoked Paprika sweet paprika is a milder substitute
  • 4 cups Low-Sodium Beef Broth homemade is best
  • 1 cup Red Wine or substitute with more broth
  • 2 teaspoons Worcestershire Sauce use vegan for vegetarian
  • 2 sprigs Fresh Rosemary or dried in smaller amounts
  • 2 leaves Bay Leaves dried herbs can be used

For Bulk & Texture

  • 1 pound Baby Potatoes cut in half
  • 2 tablespoons Cornstarch optional for thickening
  • 2 tablespoons Cold Water optional for thickening
  • 1/4 cup Fresh Parsley for garnish

Instructions
 

Cooking Instructions

  • Heat vegetable oil in a large pot over medium-high heat. Brown the lamb shoulder cubes in batches for about 5-7 minutes until golden brown, then set aside.
  • In the same pot, sauté diced onion, carrots, and celery seasoned with salt and pepper for about 5 minutes, or until they're soft and fragrant.
  • Stir in minced garlic, tomato paste, ground cumin, and smoked paprika. Cook for 1-2 minutes until the spices are aromatic.
  • Return the seared lamb to the pot, add beef broth, red wine, Worcestershire sauce, fresh rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
  • Gently add halved baby potatoes to the pot and continue to simmer for an additional 30 minutes until the potatoes are fork-tender.
  • If you prefer a thicker stew, mix cornstarch with cold water in a small bowl, then stir it into the pot and let it boil for a few more minutes.
  • Discard the rosemary and bay leaves. Ladle the warm stew into bowls, garnish with fresh parsley, and enjoy!

Notes

Optional: Serve with crusty bread to soak up the delicious broth.
Keyword Comfort Food, hearty stew, lamb stew, one-pot meal, seasonal ingredients, spring lamb stew recipe