This Lamb and Pumpkin Stew is a rustic, one-pot wonder where lamb becomes meltingly tender and sweet pumpkin dissolves into a rich, savory gravy. It’s the perfect hands-off comfort food for a chilly evening, filling your kitchen with an incredible aroma as it simmers. The slow cooking transforms simple ingredients into a complex, soul-warming feast.
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Why You’ll Love This Lamb and Pumpkin Stew
- Hands-off comfort: Once seared and simmering, the pot does all the work.
- Magical flavor combo: Savory lamb and red wine balance the sweet pumpkin beautifully.
- Versatile & forgiving: Easy to adapt with ingredients you have on hand.
- Better next day: Flavors deepen overnight for an even richer dish.
Ingredients & Tools
- 1.5 kg lamb shoulder, cut into 3-4 cm chunks
- 2 tbsp olive oil
- 1 large brown onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 180 ml dry red wine
- 800 g peeled and diced pumpkin (butternut squash works perfectly)
- 400 g tin of chopped tomatoes
- 500 ml good-quality beef or chicken stock
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Tools: A large, heavy-based pot or Dutch oven, wooden spoon, sharp knife, and cutting board.
Notes: The quality of your lamb shoulder is key here—you want a cut with good marbling, as that fat will render down and make the meat incredibly tender. And don’t skip the red wine! It adds a crucial layer of acidity and depth that balances the sweetness of the pumpkin beautifully.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your lamb. Shoulder is the champion for stewing. It has more connective tissue than leg, which breaks down during the long, slow cook, resulting in that fall-apart texture we all love. Ask your butcher to cut it for you to save time.
- Don’t rush the sear. This is the single most important step for building flavor. You’re not just browning the meat; you’re creating a gorgeous, caramelized crust on the bottom of the pot that will deglaze and become the foundation of your sauce.
- What pumpkin to use? Butternut squash is my go-to because it holds its shape reasonably well while still breaking down to thicken the stew. Kabocha or crown pumpkin also work wonderfully. Avoid very watery varieties.
- The wine matters. Use a dry red wine that you would actually enjoy drinking. A Cabernet Sauvignon, Merlot, or Shiraz works perfectly. The alcohol cooks off, leaving behind a wonderful complexity that you just can’t get from stock alone.
How to Make Lamb and Pumpkin Stew
Step 1: Pat the lamb chunks completely dry with paper towels—this is non-negotiable for a good sear. Season generously with salt and pepper. Heat one tablespoon of the olive oil in your large, heavy pot over medium-high heat. Working in batches to avoid overcrowding, sear the lamb until it develops a deep brown crust on all sides. Transfer the seared meat to a clean plate. You’ll notice all those browned bits stuck to the bottom of the pot; that’s pure flavor gold, so don’t scrub it away!
Step 2: Reduce the heat to medium and add the remaining tablespoon of oil. Add the chopped onion, carrot, and celery (this is your soffritto or flavor base) and cook for about 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—you really don’t want to burn it.
Step 3: This is where the magic happens. Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape all those delicious browned bits from the bottom. Let the wine bubble and reduce for about 3-4 minutes, until it’s thickened slightly and the raw alcohol smell has cooked off.
Step 4: Return the seared lamb and any accumulated juices back to the pot. Add the diced pumpkin, tinned tomatoes, stock, and tomato paste. Give everything a good stir to combine. The liquid should come about three-quarters of the way up the ingredients; if it seems a little shy, add a splash more stock or water. Tuck in the rosemary, thyme, and bay leaves.
Step 5: Bring the stew to a very gentle simmer. Once it’s bubbling lightly, immediately reduce the heat to the lowest setting. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it cook low and slow for 2 to 2.5 hours. You’ll know it’s done when the lamb is fork-tender and the pumpkin has started to break down and thicken the sauce.
Step 6: Once the cooking time is up, carefully remove the herb sprigs and bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker sauce, you can mash a few pieces of pumpkin against the side of the pot with a spoon or let it simmer uncovered for another 10-15 minutes. The finished stew should be rich, hearty, and beautifully aromatic.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of stock if needed.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up every last bit of the rich gravy.
- Buttery polenta — A wonderfully creamy and slightly sweet polenta provides a lovely textural contrast and a neutral base that lets the stew shine.
- Crusty, warmed bread — For a simpler option, a thick slice of sourdough or a rustic baguette is non-negotiable for wiping your bowl clean.
Drinks
- A glass of the same red wine you cooked with — It’s a classic pairing for a reason. The wine’s tannins and fruit notes will mirror and complement the flavors in the stew perfectly.
- A dark ale or stout — The malty, roasted notes in a good dark beer stand up beautifully to the robust, savory flavors of the lamb.
- Sparkling water with lemon — For a non-alcoholic option, the crisp effervescence and citrus note help cut through the richness and cleanse the palate.
Something Sweet
- A simple apple crumble — The warm, spiced apples and crunchy oat topping provide a light, fruity finish that doesn’t feel too heavy after a rich stew.
- Dark chocolate pot de crème — A small, intensely chocolatey and silky dessert offers a sophisticated, rich counterpoint to the savory main.
- Vanilla bean panna cotta — Its cool, creamy, and delicate nature is the perfect refreshing note to end the meal on.
Top Mistakes to Avoid
- Overcrowding the pot when searing the lamb. If you add too much meat at once, the pot’s temperature plummets and the lamb will steam instead of sear. You’ll miss out on all that beautiful browning, which is the foundation of your stew’s flavor. I’ve messed this up before too, impatient to get it all in—trust me, batches are worth it.
- Using lean cuts of lamb. Stewing is a process that rewards patience and fat. Lean cuts like leg will simply become tough and dry during the long cooking time. Stick with the marbled, tougher cuts like shoulder for the best result.
- Boiling the stew instead of simmering. A rolling boil will make the lamb tough and cause the pumpkin to disintegrate into mush before the meat is tender. You want the barest whisper of bubbles breaking the surface—a gentle, lazy simmer is the goal.
- Adding salt only at the beginning. Season in layers. You season the meat before searing, but the long cook time and reduction will concentrate flavors. Always do a final taste and seasoning adjustment at the very end to make it perfect.
Expert Tips
- Tip: Make it a day ahead. Stews are famously better on the second day. Cook it, let it cool completely, and store it in the fridge overnight. The fat will rise to the top and solidify, making it easy to skim off for a cleaner, richer stew. Reheat gently on the stove.
- Tip: For a deeper flavor, toss your diced pumpkin in a little oil, salt, and pepper and roast it in a hot oven for 20-25 minutes until caramelized at the edges before adding it to the stew. It adds a wonderful smoky sweetness.
- Tip: If your stew is a bit too thin for your liking at the end, you can create a quick slurry. Mix one tablespoon of cornflour with two tablespoons of cold water until smooth, then stir it into the simmering stew. Let it cook for another 2-3 minutes to thicken.
- Tip: Don’t have fresh herbs? You can use dried. The general rule is one-third the amount of fresh. So, for two sprigs of fresh rosemary, use about half a teaspoon of dried, crumbled rosemary.
FAQs
Can I make this Lamb and Pumpkin Stew in a slow cooker?
Absolutely! It adapts beautifully. Just follow steps 1 through 3 on the stovetop to sear the meat and sauté the vegetables—this builds a flavor base you can’t get from just dumping everything in raw. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 7-8 hours or on high for 4-5 hours. The result will be just as tender and delicious.
What can I use instead of red wine?
If you prefer not to cook with alcohol, you have a couple of great options. You can replace the wine with an equal amount of additional beef stock, though you’ll lose a little complexity. For a closer flavor profile, use a combination of stock and a tablespoon of balsamic vinegar or red wine vinegar, which will mimic the acidity and depth the wine provides.
How long will leftovers keep?
This stew is a fantastic make-ahead meal. Stored in an airtight container in the refrigerator, it will keep beautifully for 3-4 days. The flavors will continue to meld and improve each day. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.
My stew is too acidic. How can I fix it?
This can happen, especially with tinned tomatoes. The easiest fix is a pinch of sugar or a teaspoon of honey stirred in at the end—it won’t make the stew sweet, but it will balance the acidity perfectly. A small knob of butter stirred in at the end can also help mellow and round out the flavors.
Can I add other vegetables to this stew?
Of course! This recipe is very forgiving. Diced potatoes, sweet potatoes, or parsnips would be lovely additions. If you’re adding quicker-cooking veggies like peas or spinach, stir them in during the last 10 minutes of cooking just to warm through. Just be mindful of the total volume so you don’t overcrowd the pot.
Lamb And Pumpkin Stew
Make the best Lamb and Pumpkin Stew with this easy one-pot recipe. Tender lamb, sweet pumpkin & rich gravy. Perfect comfort food! Get the recipe now.
Ingredients
For the Ingredients
-
1.5 kg lamb shoulder (cut into 3-4 cm chunks)
-
2 tbsp olive oil
-
1 large brown onion (finely chopped)
-
4 cloves garlic (minced)
-
2 medium carrots (peeled and chopped)
-
2 stalks celery (chopped)
-
180 ml dry red wine
-
800 g peeled and diced pumpkin (butternut squash works perfectly)
-
400 g tin of chopped tomatoes
-
500 ml good-quality beef or chicken stock
-
2 tbsp tomato paste
-
2 sprigs fresh rosemary
-
3 sprigs fresh thyme
-
2 bay leaves
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Pat the lamb chunks completely dry with paper towels—this is non-negotiable for a good sear. Season generously with salt and pepper. Heat one tablespoon of the olive oil in your large, heavy pot over medium-high heat. Working in batches to avoid overcrowding, sear the lamb until it develops a deep brown crust on all sides. Transfer the seared meat to a clean plate. You’ll notice all those browned bits stuck to the bottom of the pot; that’s pure flavor gold, so don’t scrub it away!01
-
Reduce the heat to medium and add the remaining tablespoon of oil. Add the chopped onion, carrot, and celery (this is your soffritto or flavor base) and cook for about 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—you really don’t want to burn it.02
-
This is where the magic happens. Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape all those delicious browned bits from the bottom. Let the wine bubble and reduce for about 3-4 minutes, until it’s thickened slightly and the raw alcohol smell has cooked off.03
-
Return the seared lamb and any accumulated juices back to the pot. Add the diced pumpkin, tinned tomatoes, stock, and tomato paste. Give everything a good stir to combine. The liquid should come about three-quarters of the way up the ingredients; if it seems a little shy, add a splash more stock or water. Tuck in the rosemary, thyme, and bay leaves.04
-
Bring the stew to a very gentle simmer. Once it’s bubbling lightly, immediately reduce the heat to the lowest setting. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it cook low and slow for 2 to 2.5 hours. You’ll know it’s done when the lamb is fork-tender and the pumpkin has started to break down and thicken the sauce.05
-
Once the cooking time is up, carefully remove the herb sprigs and bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker sauce, you can mash a few pieces of pumpkin against the side of the pot with a spoon or let it simmer uncovered for another 10-15 minutes. The finished stew should be rich, hearty, and beautifully aromatic.06
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