Dutch Oven Lamb Stew is one of my favorite meals to make when the weather turns chilly and we’re all craving something hearty and homemade. Tender chunks of lamb, root vegetables, and earthy mushrooms come together in a rich Dutch Oven Lamb Stew that fills the whole house with cozy smells. I love how the Dutch oven does most of the work, and once it’s in the oven, I can relax with my family while dinner simmers away. My Dutch Oven Lamb Stew recipe is the kind of meal that brings everyone to the table. Looking for more stews? Try Dutch Oven Venison Stew and Dutch Oven Beef Stew as well. Serve with my famous artisan bread.
Ingredients for Dutch Oven Lamb Stew
You’ll only need a handful of cozy, flavorful ingredients to make this hearty Dutch Oven Lamb Stew:
- Lamb stew meat
- Salt
- Black pepper
- Olive oil
- Yellow onion
- Garlic
- Tomato paste
- Flour
- Beef broth
- Carrots
- Parsnips
- Potatoes
- Mushrooms
- Dried thyme
- Dried rosemary
- Bay leaves
Instructions for Dutch Oven Lamb Stew
- Preheat the oven to 325°F.
- Pat the lamb dry with paper towels and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the lamb on all sides until browned. Transfer to a plate.
- Lower the heat to medium. Add the chopped onion and sauté for about 5 minutes, until softened.
- Sprinkle in the flour and stir to coat the onions.
- Stir in the garlic and tomato paste. Cook for 1 minute, just until fragrant.
- Pour in the broth, and stir well to combine. Then add the carrots, parsnips, potatoes, mushrooms, thyme, rosemary, and bay leaves. Stir it gently.
- Return the lamb to the pot and bring everything to a gentle simmer.
- Cover with the lid and transfer to the oven.
- Braise for 2 to 2½ hours, or until the lamb is fork-tender and the vegetables are fully cooked.
- Remove the bay leaves, taste, and adjust seasoning if needed.
- Garnish with chopped parsley before serving.
Tips & Substitutions
- Use lamb stew meat:
Look for pre-cut lamb stew meat, or cut up a boneless lamb shoulder or leg into chunks. - Don’t skip the sear:
Browning the lamb adds deep flavor to the stew. It is worth the extra few minutes! - Thinner stew:
For a thinner texture, skip the tablespoon of flour when sauteing the onions.
Storage & Reheating
- Storing:
Let the stew cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. - Freezing:
Dutch Oven Lamb Stew freezes beautifully. Spoon cooled stew into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat the stew gently in a covered pot over medium-low heat, stirring occasionally until warmed through. If it thickens too much, just add a splash of broth or water. For individual servings, microwave it until hot.
Dutch Oven Lamb Stew
Servings: 6 people
Ingredients
- 2 pounds lamb stew meat cut into 1½-inch pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 3 large carrots peeled and sliced into thick rounds
- 3 parsnips peeled and cut into chunks
- 1 pound potatoes quartered
- 8 oz mushrooms halved
- 1 tablespoon flour
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Preheat the oven to 325°F.
- Pat the lamb dry with paper towels and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the lamb on all sides until browned. Transfer to a plate.
- Lower the heat to medium. Add the chopped onion and sauté for about 5 minutes, until softened.
- Sprinkle in the flour and stir to coat the onions.
- Stir in the garlic and tomato paste. Cook for 1 minute, just until fragrant.
- Pour in the broth, and stir well to combine. Then add the carrots, parsnips, potatoes, mushrooms, thyme, rosemary, and bay leaves. Stir it gently.
- Return the lamb to the pot and bring everything to a gentle simmer.
- Cover with the lid and transfer to the oven.
- Braise for 2 to 2½ hours, or until the lamb is fork-tender and the vegetables are fully cooked.
- Remove the bay leaves, taste, and adjust seasoning if needed.
