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Dutch Oven Lamb Stew is a cozy, oven-braised dinner made with tender lamb, hearty vegetables, and a rich, savory broth, all in one pot.
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Dutch Oven Lamb Stew

Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
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.