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Fall-Apart Lamb Stew Dinner

A rich and hearty lamb stew that's slow-cooked to perfection. Tender chunks of lamb simmered with vegetables, herbs, and broth for a cozy, comforting dinner perfect for colder days.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Traditional
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds stewing lamb cut into large chunks
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 2 tablespoons tomato paste
  • 4 cups beef or lamb broth
  • 1 cup crushed tomatoes
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 2 tablespoons flour optional for thickening
  • Fresh parsley for serving

Equipment

  • Large heavy pot

Method
 

  1. Heat the olive oil in a large heavy pot over medium heat. Add the lamb pieces and brown them on all sides. This step builds deep flavor and helps create a rich base.
  2. Remove the lamb from the pot and set it aside. Add the chopped onion to the same pot and cook until soft and golden. Stir often to avoid burning.
  3. Add the garlic, carrots, and celery. Cook for about 3 minutes until fragrant and lightly softened.
  4. Stir in the tomato paste and cook for 1 minute. This deepens the color and adds richness.
  5. Sprinkle in the flour if using. Stir well to coat the vegetables and cook for another minute.
  6. Return the lamb to the pot. Pour in the broth and crushed tomatoes. Stir gently to combine.
  7. Add bay leaves, thyme, rosemary, salt, and pepper. Bring the stew to a gentle simmer.
  8. Cover the pot and reduce heat to low. Let it cook slowly for 2 to 2.5 hours until the lamb is fall apart tender.
  9. Remove the bay leaves. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Notes

Do not rush the cooking time lamb needs slow heat to become tender. Larger chunks stay juicy and break down slowly. Browning the meat adds flavor that cannot be replaced later. For added richness, include a splash of red wine or Worcestershire sauce during cooking.