Lamb Stew

This hearty stew can be made using lamb or beef


Time 1 hour 50 minutes
Servings 6
Difficulty Medium





  • 3 lbs Lamb , shoulder, cut into 5 cm / 2” pieces
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 3 tbsp Olive oil, extra virgin


  • 1 lb Yellow onion, cut into wedges
  • 1 lb Carrots, cut into 7 cm / 3” pieces
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 lbs Potatoes, white, cut into 5 cm / 2” pieces
  • 4 cups Stock, chicken or vegetable
  • 2 sprigs Thyme, fresh
  • 1 cup Peas, frozen


  • Preheat oven to 175°C / 350°F.
  • Pat lamb dry with paper towel. Season with salt and black pepper.
  • In a large pot or Dutch oven, heat olive oil over medium-high heat. Working in batches, brown meat on all sides. Transfer to a plate and set aside.
  • Using the same pot, add yellow onions, carrots, salt and black pepper and lower heat to medium. Cook until onions soften, about 8 to 10 minutes.
  • Return lamb to pot and add potatoes, stock and thyme. Bring to a simmer.
  • Cover and bake in preheated oven until lamb is tender when probed with a knife, about 90 minutes.
  • Uncover and add peas. Cook for an additional 10 minutes. Using a large spoon, skim fat from top of broth. Divide evenly among four bowls. Serve.


  • Alternatively, you can substitute lamb with beef chuck roast

  • Alternatively, you can use fresh peas or none at all

  • You can substitute two bay leaves for thyme

  • You may wish to add more salt to broth near the end, depending on your preference

  • Crusty white bread makes a good accompaniment