This Easy Lamb Stew is a simple, fuss-free recipe that delivers maximum flavour with minimal effort. With no need for searing, you simply add everything to the pot and let the oven do the work. Ideal for a hearty and comforting meal, this dish will warm you up on a cool evening.
I always say that Sundays are for slow cooking, and a month ago I had a crack at a lamb stew recipe that requires no searing or sautéing of aromatics. I was a little scared to do this as I always thing a good sauté and some browning of the meat goes a long way, however I learned with this recipe that when you're cooking something for as long as 4 hours, the flavours have plenty of time to get to know each other in the oven!
Looking for other slow cooked recipes? You'll love my Osso Buco Red Wine Stew or my Moroccan Spice Slow Cooked Lamb.
Jump to:
- Why you need to make The Easiest Lamb Stew
- Ingredients for The Easiest Lamb Stew
- Instructions for The Easiest Lamb Stew
- Substitutions
- Equipment
- Storage for The Easiest Lamb Stew (one pot, no sear, set and forget!)
- Top Tip
- FAQ
- Related for The Easiest Lamb Stew (one pot, no sear, set and forget!)
- The Easiest Lamb Stew (one pot, no sear, set and forget!)
Why you need to make The Easiest Lamb Stew
- No-Sear Method: Skip the time-consuming step of searing the meat. Just toss everything into the pot, set it in the oven, and forget about it until it’s time to eat.
- Rich Flavours: The lamb slow-cooks in a delicious mix of red wine, beef stock, and herbs, resulting in a tender and flavourful stew that’s perfect for sharing.
- One-Pot Simplicity: With everything cooked in one pot, clean-up is a breeze, making this stew a perfect option for an easy, wholesome meal.
Ingredients for The Easiest Lamb Stew
Full recipe with quantities and more detailed instructions is further down the page
- Lamb Shoulder: A rich, tender cut of meat that becomes fall-apart delicious when slow-cooked.
- Red Onion: Adds a mild sweetness and deepens the flavour of the stew.
- Carrots: Brings natural sweetness and texture.
- Celery: Provides a savoury depth to the stew.
- Potatoes: Adds heartiness and soaks up the flavours of the stew.
- Garlic: Aromatic and flavour-enhancing.
- Beef Stock: The base liquid that creates a rich, savoury broth.
- Red Wine: Adds depth and complexity to the stew; can be swapped for non-alcoholic wine if preferred.
- Tomato Paste: Boosts the umami flavours and gives richness to the broth.
- Rosemary and Thyme: Classic herbs that enhance the earthy flavours of the stew.
- Parsley: Adds a fresh finish to the dish.
- Plain Flour: Helps thicken the stew, creating a luscious, hearty sauce.
- Sea Salt and Pepper: Essential for seasoning and balancing flavours.
See recipe card for quantities.
Instructions for The Easiest Lamb Stew
Full recipe with quantities and more detailed instructions is further down the page
- Step 1: Whisk the beef stock with the tomato paste and flour.
- Add everything else excluding the lamb to the pot.
- Step 3: Nestle the lamb into the pot until it is mostly submerged. Place in the oven and roast for 4 hours.
- Step 4: Once the lamb pulls apart easily with a fork, break it all up and mix well. Serve with more fresh parsley and enjoy!
Hint: Ensure the lamb is almost fully submerged in the liquid. Add extra stock or water if necessary to prevent the stew from drying out during cooking.
Substitutions
Beef Chuck: Swap lamb for beef chuck if preferred for a different meat option.
White Wine: Use white wine instead of red for a lighter flavour profile.
Sweet Potatoes: Replace regular potatoes with sweet potatoes for a slightly sweeter and more nutritious option.
Equipment
This is my go-to cast iron pot by Le Creuset!
Storage for The Easiest Lamb Stew (one pot, no sear, set and forget!)
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, adding a splash of water or stock if needed. The stew also freezes well for up to 3 months.
Top Tip
After pulling the lamb apart, let the stew sit for 10 minutes. This allows the flavours to meld together before serving.
FAQ
Can I use a slow cooker for this recipe? Yes, you can. Cook on low for 7-8 hours or until the lamb is tender and falls apart.
Can I freeze this lamb stew? Absolutely! This stew freezes well. Store it in an airtight container for up to 3 months.
Can I use other cuts of lamb? Lamb shank or leg of lamb can also be used, but cooking times may vary.
Related for The Easiest Lamb Stew (one pot, no sear, set and forget!)
Looking for other recipes like this? Try these:
The Easiest Lamb Stew (one pot, no sear, set and forget!)
Ingredients
- 1.2 kg lamb shoulder boneless
- 1 large red onion cut into 2 inch wedges
- 3 - 5 carrots cut into 2 inch chunks
- 2 large celery stalks cut into 2 inch chunks
- 3 potatoes cut into 2 inch chunks
- 5 cloves garlic minced
- 1 litre/4 cups beef stock
- 500 ml/2 cups red wine (swap with non alcoholic red wine if needed)
- 3 tablespoon tomato paste
- 2 sprigs rosemary
- 1 tablespoon dried thyme
- ⅓ cup/handful parsley finely chopped
- 1 tablespoon plain flour
- sea salt to taste
- pepper to taste
Instructions
- Preheat oven to 170C fan forced.
- Add the tomato paste and flour to a cast iron or oven safe pot (with a lid) along with the beef stock. Whisk to ensure tomato paste and flour is clump free.
- Add the rest of the ingredients, except for the lamb, to the pot. Add a decent pinch of salt and pepper as needed too (this will vary depending on the saltiness of your beef stock but I added about an extra 1 - 2 teaspoon of sea salt flakes)
- If the lamb is tied up with a net, remove the net then move around the veggies and nestle the lamb into the pot so it is almost fully submerged under the liquid. Add extra beef stock if needed.
- Place the lid on and place in the oven for 3.5 - 4 hours.
- Remove from the oven, the lamb should fall apart easily with a fork, if not, continue to cook in half an hour increments until it does. Pull apart the lamb with two forks then give the stew a mix to combine everything.
- Serve in bowls with an extra sprinkle of fresh parsley and enjoy!
Notes
- Check Liquid Levels: Ensure the lamb is almost fully submerged in the liquid. Add extra stock or water if necessary to prevent the stew from drying out during cooking.
- Let It Rest: After pulling the lamb apart, let the stew sit for 10 minutes. This allows the flavours to meld together before serving.
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