Name: Hearty Lamb Stew with Potatoes, Carrots, and Red Wine Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Irish
Ingredients: 2-3 pounds boneless lamb shoulder (trimmed of excess fat); 2 pounds baby potatoes; 2 large carrots (cut in large chunks); 3 large celery stalks (chopped); 1 large onion (chopped); 8 ounces brown mushrooms; 3 large garlic cloves (minced); 3 cups beef broth (low sodium); 3/4 cup red wine; 1 tablespoon Worcestershire sauce; 2 tablespoons extra virgin olive oil; 3 ounces tomato paste (low sodium); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 3 bay leaves; 1 teaspoon salt (divided); 1 teaspoon ground black pepper (divided)

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Introduction

This hearty lamb stew is a comforting and flavorful dish perfect for cozy dinners. Tender lamb shoulder slow-cooked with vegetables in a rich broth creates a classic meal that warms both body and soul. It’s easy to prepare and delivers satisfying results.

The image shows a white round pot filled with a rich brown stew. The stew has several whole small potatoes in yellow, red, and brown colors scattered around. Chunks of dark brown cooked meat and carrot pieces in bright orange add more color and texture. There are also some whole mushrooms and a visible bay leaf in the mix. The stew looks thick and hearty with finely chopped green herbs sprinkled on top. Two slices of white bread rest near the pot on a white marbled surface, and a soft beige cloth is partially under the pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 pounds boneless lamb shoulder (trimmed of excess fat)
2 pounds baby potatoes
2 large carrots (cut in large chunks)
3 large celery stalks (chopped)
1 large onion (chopped)
3 large garlic cloves (minced)
2 tablespoons olive oil (extra virgin)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt (divided)
1 teaspoon ground black pepper (divided)
3 ounces tomato paste (low sodium)
8 ounces brown mushrooms
3 cups beef broth (low sodium)
3/4 cup red wine
1 tablespoon Worcestershire sauce
3 bay leaves

Instructions

Step 1: Preheat a large Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Season half of the lamb with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add the lamb to the pot and cook until golden brown, about 7 minutes, stirring only a few times. Transfer the lamb to a large plate and repeat with the remaining lamb.
Step 2: Add the remaining 1 tablespoon of olive oil to the pot, then add the chopped onion, celery, and minced garlic. Sauté until translucent, stirring occasionally. Stir in oregano and thyme and cook for 30 seconds more, stirring constantly. Add the tomato paste and stir to combine with the vegetables. Add the mushrooms and cook briefly.
Step 3: Pour in the beef broth, red wine, and Worcestershire sauce. Add the bay leaves, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and the browned lamb. Stir everything together.
Step 4: Cover the pot with a lid and bring to a boil. Reduce heat to low and simmer for 1.5 hours, or until the lamb is fork tender.
Step 5: Add the baby potatoes and carrot chunks to the pot, stir, then simmer uncovered for another 25 minutes, or until the potatoes are tender.
Step 6: Turn off the heat and let the stew stand, covered, for about 10 minutes. Serve hot, optionally garnished with fresh parsley and accompanied by a slice of Irish soda bread.

Tips & Variations

For a deeper flavor, marinate the lamb in red wine and herbs for a few hours before cooking.
Feel free to add parsnips or turnips with the potatoes and carrots for extra root vegetable variety.
If you prefer a thicker stew, mash a few cooked potatoes against the side of the pot and stir well before serving.

Storage

Store leftover lamb stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. This stew can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

A white bowl filled with a rich beef stew containing several layers of tender brown beef chunks, bright orange carrot slices, whole small yellow potatoes, dark brown mushrooms, and one whole deep red potato, all covered in a glossy, thick, dark brown broth with herbs sprinkled on top. The bowl is on a soft, textured beige cloth, and behind it are two slices of light golden brown bread resting on a white marbled surface. A silver spoon is partially visible to the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in lamb shoulder instead of boneless?

Yes, you can use bone-in lamb shoulder; just increase the cooking time slightly to ensure the meat is tender and falls off the bone.

Is it necessary to use red wine in the stew?

Red wine adds depth and richness to the stew, but you can substitute with extra beef broth if you prefer to omit alcohol.