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Lamb Stew

This warm and comforting stew made with all the fall market ingredients is perfect for cool weather and changing leaves.

Course Main Course, Soup
Cuisine American
Keyword carrots, lamb, potatoes, soup, stew
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 6 servings


  • 1 Tbsp extra virgin olive oil
  • 2 lbs lamb shoulder roast, cut into 1-inch cubes
  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • sea salt and pepper, to taste
  • 3 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 6 cups low-sodium beef broth
  • 1 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 2 lbs baby potatoes, halved
  • 1/4 cup fresh parsley, chopped for garnish


  1. Heat the oil in a large dutch oven or stockpot over medium-high heat. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.

  2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper, to taste. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 

  3. Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves. Bring to a boil then reduce heat to a simmer. Season with salt and pepper, to taste. Cover and let simmer until lamb is tender, 30 minutes.

  4. Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.

  5. Remove bay leaves and rosemary and garnish with parsley before serving. Enjoy hot with a dollop of fromage blanc cheese on top.