Traditional Lamb Stew

Two bowls of colorful lamb stew with potatoes and carrots with a rustic wooden background.

Tender chunks of lamb come together with carrots and potatoes in this rich, hearty lamb stew recipe. Serve it as a one-pot meal with crusty bread, or double down on comfort by ladling the stew over polenta or mashed potatoes.

Course Soup, Main Course

Cuisine Middle Eastern

Keyword Onions, Potato, Butter, Oil, Flour, Carrot, Chives, Beef Stock, Onion, Lamb, Carrots, Lamb Meat, Thyme, Beef Broth, Parsley, Potatoes, Olive Oil, All-Purpose Flour, AP Flour

Dietary Need Halal

Cooking Method Stovetop

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 361kcal

Author Recipe adapted from: Taste of Home

Equipment

Stovetop
Large Pot Or Dutch oven if available
Oven Safe Pan
Tin Foil
Oven
Slotted Spoon
Large Bowl
Medium Bowl

Ingredients

1½ pounds Lamb
2 Tablespoons Olive Oil Divided
3 Onions Large
3 Carrots Medium, cut into 1-inch pieces
4 Potatoes Small, peeled, and cubed
1 can Broth 14½ ounces beef broth, or use water
½ teaspoon Salt
¼ teaspoon Ground Black Pepper
1 Tablespoon Butter
1 Tablespoon Flour All-purpose
1½ teaspoons Parsley Optional; minced, fresh
1½ teaspoons Chives Optional; minced
½ teaspoon Thyme Optional; minced, fresh

Instructions

In a large pot or Dutch oven, brown meat in 1 Tablespoon pf 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 (or water), salt, pepper and lamb; bring to a boil.
Remove from the heat. Cover and bake in a Dutch oven or pan covered with tinfoil at 350°F for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
In the pot or 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. Serve.

Notes

If making a halal meal, be sure that the meat and broth (if using) is certified halal. Use salted butter, or if using unsalted butter, be sure that it is also certified halal.

Nutrition