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Lamb and Potato Stew Recipe

British · Main course · 110 min total

A hearty, comforting stew with tender lamb and potatoes simmered in a rich, aromatic broth. Perfect for a cozy dinner.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional, or use extra broth)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs potatoes, peeled and cut into 1-inch chunks
• 3 carrots, sliced
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Brown lamb cubes in batches, about 3-4 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic and tomato paste, cook 1 minute.
3. Pour in beef broth and red wine (if using), scraping up any browned bits. Return lamb to pot. Add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
4. Add potatoes and carrots. Cover and simmer for another 30-40 minutes, until lamb and vegetables are tender.
5. If desired, stir in cornstarch slurry and cook for 2-3 minutes until thickened. Remove bay leaves before serving.

Tips

• For a thicker stew, mash some of the potatoes against the pot before serving.
• Serve with crusty bread or over mashed potatoes.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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