Sultry lamb stew is a deeply savory, slow-simmered bowl where tender lamb shoulder meets fiery paprika and rosemary. Red peppers, mushrooms, and fire-roasted tomatoes build a rich broth around the browned meat, with cayenne and red pepper flakes providing real warmth. Hearty, rustic, and perfect for a cold night.
Sultry Lamb Stew
Lamb is a delicate meat, but when combined with herbs and fiery spices, it can shock you with its flavor. As a red meat, lamb is an excellent source of zinc and iron, and due to its tenderness, it is also a perfect meat for stews. This hearty stew really captures the flavor of lamb, and it’s perfectly seasoned—and spiced!
Serves 4–6
2 tablespoons (30 ml) olive oil
1 large onion, roughly chopped
2 large red bell peppers, roughly chopped
1 (16-ounce) container white mushrooms, roughly chopped
2 pounds (907 g) lamb shoulder, cut into 2" cubes and seasoned with salt and pepper
1 (28-ounce) can diced fire-roasted tomatoes
2 tablespoons (30 ml) minced garlic
1 tablespoon (15 ml) rosemary
1 tablespoon (15 ml) paprika
1 teaspoon (5 ml) cayenne pepper
1 teaspoon (5 ml) red pepper flakes
1 bay leaf
2–3 (28-ounce) containers beef stock
Black pepper, to taste
Freshly cut parsley, to taste
- Heat olive oil on medium to medium-high heat in a large Dutch oven. Once heated, add chopped onion and sauté until translucent, about 6–7 minutes.
- Add chopped peppers and mushrooms and sauté for another 6–7 minutes until vegetables start to brown slightly. Remove to a separate bowl.
- Add cubes of seasoned lamb to the stock pot and brown on all sides. You will start to see brown bits on the bottom of the pot. Scrape these to loosen, which will add flavor to your stew.
- Add the vegetables back to the pot, and add diced tomatoes, garlic, spices, and bay leaf to the pot. Turn heat to high and stir ingredients for 1–2 minutes to incorporate flavors.
- Add stock (up to 3 containers depending on how much liquid you prefer) and bring to a boil. Turn heat to low and simmer for 20 minutes before serving. Remove bay leaf. Sprinkle with black pepper and fresh cut parsley.
Pro Tips
- Brown the lamb cubes on all sides and scrape up the brown bits from the pot — that fond is where the stew's deep, meaty flavor comes from.
- Cut the lamb into even 2-inch cubes so every piece becomes tender at the same rate in the simmer.
- Sauté the peppers and mushrooms until they start to brown before returning them to the pot; raw vegetables will make the broth taste flat.
- Add stock by the cup depending on how brothy you like it — two containers for a thick stew, three for a soupier bowl.
Frequently Asked Questions
What cut of lamb is best for stew?
Lamb shoulder is ideal — its connective tissue melts during simmering, keeping the cubes tender. Avoid lean leg, which can dry out.
Can I make this lamb stew ahead?
Yes, and you should. A night in the fridge deepens the paprika-rosemary flavors; skim any solidified fat from the surface before reheating.
How spicy is it?
A teaspoon each of cayenne and red pepper flakes gives it a definite glow behind the smoky paprika. Reduce both for a gentler stew.
Does it freeze well?
Very well — freeze in portions for up to 3 months. The lamb stays tender through freezing as long as you thaw it slowly in the fridge.
Recipe Card
Ingredients
Method
- Heat olive oil on medium to medium-high heat in a large Dutch oven.
- Once heated, add chopped onion and sauté until translucent, about 6–7 minutes.
- Add chopped peppers and mushrooms and sauté for another 6–7 minutes until vegetables start to brown slightly.
- Remove to a separate bowl.
- Add cubes of seasoned lamb to the stock pot and brown on all sides. You will start to see brown bits on the bottom of the pot. Scrape these to loosen, which will add flavor to your stew.
- Add the vegetables back to the pot, and add diced tomatoes, garlic, spices, and bay leaf to the pot.
- Turn heat to high and stir ingredients for 1–2 minutes to incorporate flavors.
- Add stock (up to 3 containers depending on how much liquid you prefer) and bring to a boil.
- Turn heat to low and simmer for 20 minutes before serving.
- Remove bay leaf.
- Sprinkle with black pepper and fresh cut parsley.
