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Traditional Lamb Stew

 Traditional Lamb Stew
From Fort Collins, Colorado, Margery Richmond writes, "This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it."
4 ServingsPrep: 10 min. Cook: 1 hour


  • 1-1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut into 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced chives
  • 1/2 teaspoon minced fresh thyme


  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat
  • until meat is no longer pink. Remove with a slotted spoon; set
  • aside. Add the onions, carrots and remaining oil to pan. cook for 5
  • minutes or until onions are tender, stirring occasionally. Add the
  • potatoes, broth, salt, pepper and lamb; Bring to a boil.
  • Remove from the heat. Cover and bake at 350° for 50-60 minutes or
  • until meat and vegetables are tender.
  • With a slotted spoon, remove meat and vegetables to a large bowl; set

2 of 2

Traditional Lamb Stew (continued)

Directions (continued)

  • aside and keep warm. Pour pan juices into another bowl; set aside.
  • In the Dutch oven, melt butter over medium heat. Stir in flour until
  • smooth. Gradually whisk in pan juices. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Stir in the parsley, chives,
  • thyme, and meat and vegetables; heat through. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.