Lamb and Potato Stew Recipe

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My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours
MAKES: 8 servings


  • 2 pounds lean lamb stew meat, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 4 to 6 medium potatoes, peeled and diced
  • 4 carrots, diced
  • 1-1/4 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup diced celery
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 to 2 bay leaves

Nutritional Facts

1 cup: 266 calories, 6g fat (2g saturated fat), 74mg cholesterol, 606mg sodium, 26g carbohydrate (6g sugars, 4g fiber), 26g protein.


  1. In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving. Yield: 8 servings (2 quarts).
Originally published as Lamb and Potato Stew in Bountiful Harvest Cookbook 1994, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Bubblebear2380 User ID: 7315393 44547
Reviewed Jul. 30, 2013

"I would make this recipe again and again it's so good"

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