This Lamb and Sweet Potato Stew is the ultimate comfort food, combining tender lamb and creamy sweet potatoes in a rich, herb-infused broth. It’s a one-pot wonder that fills your kitchen with incredible aroma and promises a deeply satisfying meal. Perfect for cozy dinners, this straightforward recipe delivers slow-simmered flavor with minimal fuss.
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Why You’ll Love This Lamb and Sweet Potato Stew
- Ultimate comfort food: Hearty and deeply satisfying with melt-in-your-mouth lamb.
- Perfect flavor balance: Savory lamb complements sweet potatoes and aromatic herbs.
- Make-ahead friendly: Tastes even better the next day for easy meals.
- One-pot wonder: Protein, veggies, and sauce cook together for minimal cleanup.
Ingredients & Tools
- 1.5 kg lamb shoulder, cut into 3-4 cm chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 large sweet potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 1 cup red wine (like a Cabernet Sauvignon or Merlot)
- 4 cups beef or lamb stock
- 2 bay leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Tools: A large, heavy-bottomed pot or Dutch oven is essential here.
Don’t be tempted to skip browning the lamb—it’s the foundation of the stew’s deep, complex flavor. And that red wine? It’s not just for drinking while you cook; it deglazes the pot, lifting all those delicious browned bits and adding a wonderful richness to the sauce.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your lamb. Shoulder is my go-to cut for stewing. It has a good amount of marbling and connective tissue, which breaks down during the long, slow cook, resulting in incredibly tender meat. Leg of lamb can be a bit leaner and may not become as fall-apart soft.
- Don’t rush the sear. When browning the lamb, give it space! Crowding the pot will steam the meat instead of creating a beautiful, flavorful crust. Work in batches if you need to—it’s worth the extra few minutes.
- Wine matters, but not too much. Use a wine you’d actually enjoy drinking. The alcohol cooks off, leaving behind a wonderful depth of flavor. If you prefer not to cook with alcohol, you can substitute with an additional cup of stock, though you’ll miss a bit of that complexity.
- Cut your vegetables uniformly. Try to chop your sweet potatoes and carrots into similar-sized chunks. This ensures they all cook at the same rate, so you don’t end up with some pieces mushy and others undercooked.
How to Make Lamb and Sweet Potato Stew
Step 1: Pat the lamb chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat the olive oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is shimmering, add the lamb in a single layer, working in batches to avoid overcrowding. Sear for about 3-4 minutes per side, until you have a deep, brown crust. Transfer the seared lamb to a plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits left from the lamb. Add the diced onion and carrots. Sauté for about 5-7 minutes, stirring occasionally, until the onions have softened and become translucent. Add the minced garlic and cook for another minute until it becomes fragrant—be careful not to let it burn.
Step 3: Push the vegetables to the side of the pot. Add the tomato paste to the cleared space and let it cook for about a minute, stirring constantly. You’ll see it darken slightly and smell a richer, toastier aroma. This simple step deepens its flavor significantly. Now, pour in the red wine to deglaze the pot, using your spoon to scrape up all the flavorful bits from the bottom.
Step 4: Let the wine simmer and reduce by about half, which should take 3-4 minutes. This cooks off the raw alcohol taste and concentrates the flavor. Now, return the seared lamb and any accumulated juices back to the pot. Add the beef stock, bay leaves, rosemary, and thyme. Give everything a good stir.
Step 5: Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for about 1 hour and 15 minutes. You’re looking for a very low, lazy bubble—a vigorous boil can make the lamb tough.
Step 6: After the first simmer, the lamb should be starting to tenderize. Now, add your chunks of sweet potato, nestling them down into the liquid. Cover the pot again (still slightly ajar) and continue to simmer for another 45 minutes to 1 hour. The stew is ready when the lamb is fork-tender and practically falling apart, and the sweet potatoes are soft and easily pierced with a fork.
Step 7: Once everything is perfectly tender, it’s time to finalize the stew. Taste it and adjust the seasoning with more salt and pepper as needed. If you prefer a slightly thicker sauce, you can mash a few of the sweet potato pieces against the side of the pot with a fork—they’ll dissolve and naturally thicken the broth. Remove and discard the bay leaves before serving.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Absolutely essential for sopping up every last bit of that delicious, rich sauce. A warm, buttered slice is the perfect companion.
- Buttered egg noodles or creamy polenta — The soft, neutral base provides a wonderful canvas for the robust flavors of the stew, making the meal even more filling and comforting.
- A simple green salad with a sharp vinaigrette — The fresh, crisp, and acidic notes of the salad help cut through the richness of the stew, balancing the whole meal beautifully.
Drinks
- A glass of the same red wine used in the stew — This creates a perfect harmony of flavors, as the wine’s notes will echo and complement those in the dish itself.
- A dark, malty beer like a stout or porter — The roasted, coffee-like flavors in these beers stand up wonderfully to the deep, savory character of the lamb.
Something Sweet
- A simple apple crumble with vanilla ice cream — The warm, spiced fruit and cool, creamy ice cream provide a lovely, comforting finish without being too heavy after the hearty stew.
- Dark chocolate pots de crème — Rich, silky, and intensely chocolatey, this dessert feels elegant and satisfying, offering a different kind of richness to end the meal.
Top Mistakes to Avoid
- Mistake: Not patting the lamb dry before searing. Moisture is the enemy of a good sear. If the meat is wet, it will steam and turn gray instead of developing that deep, flavorful, brown crust that is the foundation of your stew.
- Mistake: Adding the sweet potatoes too early. If you put them in at the beginning, they will completely disintegrate into mush after two hours of cooking. Adding them partway through ensures they become tender but still hold their shape.
- Mistake: Boiling the stew instead of simmering it. A rolling boil will make the lamb fibers tighten and become tough and chewy. A gentle, low simmer is the key to breaking down the connective tissue for that perfect, fall-apart texture.
- Mistake: Skipping the taste test at the end. Long cooking can mellow out seasonings. Always taste your stew right before serving and adjust the salt and pepper. This final touch makes all the difference.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew deepen and meld together spectacularly overnight in the fridge. Simply reheat it gently on the stovetop for an even more incredible meal the next day.
- Tip: Skim the fat for a cleaner finish. After the stew has finished cooking, you can let it rest for 10 minutes. Then, use a large spoon to skim off any excess fat that has risen to the surface for a less greasy sauce.
- Tip: Use the freezer test for doneness. If you’re unsure if the lamb is tender enough, try pulling a piece apart with two forks. If it offers little resistance and shreds easily, it’s perfectly done.
- Tip: Add a splash of acidity at the end. Just before serving, stir in a teaspoon of red wine vinegar or a squeeze of lemon juice. This brightens up the entire dish and makes the rich flavors pop even more.
FAQs
Can I make this stew in a slow cooker?
Absolutely! After browning the lamb and sautéing the onions and garlic in a skillet (don’t skip this for flavor!), transfer everything except the sweet potatoes to your slow cooker. Cook on low for 6-7 hours. Add the sweet potatoes in the last 2 hours of cooking so they don’t turn to mush. It’s a fantastic hands-off method.
Can I use a different cut of meat?
You can, but the results will vary. Lamb shoulder is ideal for its fat content. Stewing beef, like chuck roast, is a great substitute and will also become very tender. Avoid lean cuts like lamb leg or sirloin, as they can become dry and tough with long cooking.
My stew is too thin. How can I thicken it?
The easiest way is to create a slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and cook for another 2-3 minutes until thickened. Alternatively, you can remove a cup of the stew, mash the vegetables in it, and stir it back in.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep beautifully for 3-4 days. The flavor just keeps getting better. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Can I add other vegetables?
Of course! This stew is very adaptable. Cubes of parsnip or celery root would be lovely. You could also stir in some greens, like kale or spinach, during the last 10 minutes of cooking until they’re just wilted. Just be mindful of cooking times so everything finishes together.
Lamb And Sweet Potato Stew
Make the best Lamb and Sweet Potato Stew with this easy one-pot recipe. Tender lamb, sweet potatoes, and rich broth create the ultimate comfort meal. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg lamb shoulder (cut into 3-4 cm chunks)
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2 tbsp olive oil
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1 large onion (diced)
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3 cloves garlic (minced)
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2 large carrots (peeled and chopped)
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2 large sweet potatoes (peeled and cut into chunks)
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2 tbsp tomato paste
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1 cup red wine (like a Cabernet Sauvignon or Merlot)
-
4 cups beef or lamb stock
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2 bay leaves
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1 tsp fresh rosemary (finely chopped)
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1 tsp fresh thyme leaves
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Salt and black pepper (to taste)
Instructions
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Pat the lamb chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat the olive oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is shimmering, add the lamb in a single layer, working in batches to avoid overcrowding. Sear for about 3-4 minutes per side, until you have a deep, brown crust. Transfer the seared lamb to a plate and set aside.01
-
Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits left from the lamb. Add the diced onion and carrots. Sauté for about 5-7 minutes, stirring occasionally, until the onions have softened and become translucent. Add the minced garlic and cook for another minute until it becomes fragrant—be careful not to let it burn.02
-
Push the vegetables to the side of the pot. Add the tomato paste to the cleared space and let it cook for about a minute, stirring constantly. You’ll see it darken slightly and smell a richer, toastier aroma. This simple step deepens its flavor significantly. Now, pour in the red wine to deglaze the pot, using your spoon to scrape up all the flavorful bits from the bottom.03
-
Let the wine simmer and reduce by about half, which should take 3-4 minutes. This cooks off the raw alcohol taste and concentrates the flavor. Now, return the seared lamb and any accumulated juices back to the pot. Add the beef stock, bay leaves, rosemary, and thyme. Give everything a good stir.04
-
Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for about 1 hour and 15 minutes. You’re looking for a very low, lazy bubble—a vigorous boil can make the lamb tough.05
-
After the first simmer, the lamb should be starting to tenderize. Now, add your chunks of sweet potato, nestling them down into the liquid. Cover the pot again (still slightly ajar) and continue to simmer for another 45 minutes to 1 hour. The stew is ready when the lamb is fork-tender and practically falling apart, and the sweet potatoes are soft and easily pierced with a fork.06
-
Once everything is perfectly tender, it’s time to finalize the stew. Taste it and adjust the seasoning with more salt and pepper as needed. If you prefer a slightly thicker sauce, you can mash a few of the sweet potato pieces against the side of the pot with a fork—they’ll dissolve and naturally thicken the broth. Remove and discard the bay leaves before serving.07
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