Lamb Stew Recipe

Prepare meat

Pat the lamb pieces dry with paper towels. Season evenly with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Place the flour in a shallow bowl or plate and dredge the lamb pieces lightly, shaking off excess flour.

Brown meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add half the lamb pieces in a single layer (don't overcrowd). Sear until well browned on all sides, 4–6 minutes. Transfer browned pieces to a plate and repeat with remaining lamb, adding the remaining 1 tablespoon oil if needed. Reserve any browned bits in the pan.

Sauté aromatics and vegetables

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sprinkle with the remaining ½ teaspoon kosher salt and a grind of black pepper. Cook, stirring occasionally, until vegetables soften and onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, scraping up browned bits so the paste darkens slightly.

Deglaze

Pour in the red wine (or ½ to 1 cup extra stock if not using wine) and scrape the bottom of the pot to release any stuck bits. Allow wine to simmer and reduce by about half, 2–3 minutes.

Add liquids and herbs

Return all browned lamb and any accumulated juices to the pot. Add the beef or lamb stock and crushed tomatoes, stirring to combine. Add the thyme sprigs and bay leaves. Bring the mixture to a gentle simmer.

Simmer

Cover the pot partially (lid tilted) and reduce heat to low so the stew maintains a gentle simmer. Cook until lamb is fork-tender and collagen has broken down, about 1 hour 45 minutes to 2 hours. Stir occasionally and skim any excess fat from the surface.

Finish vegetables and season

About 15 minutes before the end of cooking, add the peas to the pot. Taste the stew and adjust seasoning with remaining ½ teaspoon salt (or to taste), remaining ½ teaspoon pepper, and 1 tablespoon red wine vinegar or lemon juice to brighten flavors. If the stew needs thickening, proceed with the optional thickener step.

To thicken slightly, whisk 1 teaspoon cornstarch into 2 teaspoons cold water to make a slurry. Stir the slurry into the simmering stew and cook 2–3 minutes until the sauce thickens. Remove and discard thyme sprigs and bay leaves. Stir in chopped parsley and adjust final seasoning. Serve hot.