This Lamb and Potato Stew is the ultimate comfort food, with tender lamb and soft potatoes in a rich, herb-infused broth. It’s a straightforward, one-pot meal that fills your kitchen with incredible aromas and tastes even better the next day. Perfect for a cozy night in, this lamb and potato stew delivers deep, satisfying flavor with minimal fuss.

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Why You’ll Love This Lamb and Potato Stew

• Tender lamb: Slow-cooked until it falls apart effortlessly.
• Rich broth: Deeply developed flavors from searing and simmering.
• One-pot meal: Protein, starch, and veggies cook together for easy cleanup.
• Better tomorrow: Flavors meld overnight, ideal for meal prep.

Ingredients & Tools

• 1.5 kg lamb shoulder, cut into 3-4 cm chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and chopped into 1 cm rounds
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 250 ml red wine (a robust variety like Cabernet Sauvignon works well)
• 1.5 litres beef or lamb stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 kg potatoes (Maris Piper or Yukon Gold), peeled and cut into 3 cm chunks
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley, for garnish

Tools: A large, heavy-bottomed pot or Dutch oven (this is essential for even heat distribution), a sharp knife, and a wooden spoon.

Don’t be tempted to skip searing the lamb—it’s the foundation of the stew’s flavor. And using a good, robust red wine for deglazing makes all the difference, as it adds a wonderful depth and complexity that you just can’t get from stock alone.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your lamb. Lamb shoulder is the best cut for stewing. It has a good amount of marbling and connective tissue, which breaks down during the long, slow cook, making the meat incredibly tender. Stewing lamb from the leg can work but may be slightly less forgiving.
• Don’t rush the sear. Getting a proper, dark brown crust on the lamb pieces is non-negotiable for flavor. It creates fond—those tasty browned bits at the bottom of the pot—which forms the base of your sauce. Do this in batches to avoid steaming the meat.
• What potatoes work best? You want a floury potato like Maris Piper or Yukon Gold. They hold their shape reasonably well but also break down a little around the edges, which helps to naturally thicken the stew. Waxy potatoes will remain very firm.
• The role of the wine. The alcohol cooks off, leaving behind a rich, rounded flavor. If you prefer not to use wine, you can substitute with an equal amount of additional stock, but you’ll miss that layer of acidity and fruitiness that balances the richness of the lamb.

How to Make Lamb and Potato Stew

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge.
• Reviving: Reheat gently on stovetop, adding a splash of stock or water if too thick.

Serving Suggestions

Complementary Dishes

• Buttered Peas or Green Beans — The bright, sweet pop of peas or the crisp-tender texture of green beans provides a lovely color and freshness that contrasts perfectly with the rich, savory stew.
• Simple Green Salad with a Sharp Vinaigrette — A salad with a tangy dressing made from Dijon mustard and red wine vinegar helps to cleanse the palate between bites of the hearty, rich stew.
• Crusty, Buttered Bread or Soda Bread — Essential for mopping up every last drop of the delicious gravy. A thick slice of bread is the perfect edible utensil for this dish.

Drinks

• A Robust Red Wine — A glass of the same wine you used in the stew, like a Cabernet Sauvignon or Syrah, will mirror and enhance the deep, savory flavors in the bowl.
• Dark Ale or Stout — The malty, slightly bitter notes of a dark beer are a classic pairing with lamb and stand up wonderfully to the stew’s robust character.

Something Sweet

• Sticky Toffee Pudding — The warm, date-rich sponge and sweet toffee sauce is a decadent and classic British follow-up to a savory lamb dish.
• A Simple Apple Crumble — The tartness of the baked apples and the buttery, oat-topped crunch offer a comforting, homely end to the meal without being overly heavy.

Top Mistakes to Avoid

• Mistake: Crowding the pan when searing the lamb. If you add too much lamb at once, the pot’s temperature plummets and the meat steams instead of sears. You’ll miss out on all that beautiful, flavorful browning. I’ve messed this up before too, and it makes a noticeable difference.
• Mistake: Boiling the stew instead of simmering. A gentle simmer is the goal. A rolling boil will make the lamb tough and cause the potatoes to disintegrate completely into mush. Keep the heat low and be patient.
• Mistake: Adding the potatoes too early. If you put the potatoes in at the beginning, they will completely overcook and turn to starch, thickening the stew too much and losing their shape. Adding them partway through ensures they are perfectly tender at the end.
• Mistake: Underseasoning. Stews need a good amount of salt to bring out all the complex flavors. Season in layers—on the raw lamb, again when you add the vegetables, and always do a final taste and season at the very end.

Expert Tips

• Tip: Make it a day ahead. The flavors in a stew like this meld and improve dramatically overnight. Let it cool completely, store it in the fridge, and gently reheat it the next day. You’ll be amazed at the difference.
• Tip: Skim the fat for a cleaner finish. After the stew has cooked and you’ve let it sit for 10 minutes, you can easily skim any excess fat from the surface with a spoon. This results in a glossier, less greasy sauce.
• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese in your fridge, toss it into the pot during the last 30 minutes of cooking. It will dissolve slightly and add an incredible layer of umami richness to the broth.
• Tip: Thicken without flour. If you prefer a thicker stew but want to keep it gluten-free, mash a few of the cooked potato chunks against the side of the pot with a fork at the end. They will dissolve into the broth and thicken it naturally.

FAQs

Can I make this lamb stew in a slow cooker?
Absolutely! Follow the recipe through Step 4, deglazing the pot with the wine on the stovetop. Then, transfer everything (including the seared lamb and vegetables) to your slow cooker, add the stock and herbs, and cook on Low for 6-7 hours. Add the potatoes in the last 2 hours of cooking so they don’t turn to mush. The long, gentle heat is perfect for tenderizing the lamb.

What can I use instead of red wine?
If you’d rather not use wine, you have a couple of good options. You can simply use an extra 250 ml of beef stock. For a bit of acidity to balance the richness, a tablespoon of red wine vinegar or balsamic vinegar stirred in at the end can work wonders. It won’t be exactly the same, but it will still be delicious.

How can I store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.

My stew is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an extra 10-15 minutes to reduce. Alternatively, you can mash a few of the potato pieces against the side of the pot to release their starch. For a more traditional thickener, mix a tablespoon of flour with two tablespoons of soft butter to make a paste (a beurre manié) and whisk small bits into the simmering stew until it reaches your desired consistency.

Can I add other vegetables to this stew?
Of course! This is a very adaptable recipe. Chopped parsnips or swede (rutabaga) are classic additions and can go in with the carrots. Mushrooms, added when you sauté the other vegetables, would be lovely. For greens, stir in a couple of handfuls of spinach or chopped kale during the last 5 minutes of cooking until just wilted.