Lamb and Potato Stew

There's something about the way a pot of lamb stew fills your kitchen that makes you forget you're cooking and remember you're home. I discovered this particular recipe on a gray October afternoon when a friend showed up unannounced with a bag of lamb from the butcher and suddenly we were peeling potatoes together at my counter, no plan, just instinct. The smell that followed—thyme and paprika mingling with caramelizing meat—was so insistent that we barely talked while it simmered, just sat nearby and let it work its magic.

I made this for my family on the first cold evening of the season, and my daughter asked for seconds before I'd even sat down—something that almost never happens. My partner kept coming back to the pot to taste it, adjusting salt like he was conducting an orchestra, and I realized this was the kind of meal that makes people linger at the table past when they should probably stop eating.

Ingredients

• 800g boneless lamb shoulder, cut into 2.5cm cubes: This cut has just enough fat to stay juicy through the long simmer without becoming greasy; ask your butcher to cut it for you if you're worried about size.
• 700g potatoes, peeled and chunked: Waxy potatoes hold their shape better than floury ones, so if you can find them, grab them.
• 2 medium carrots, sliced: They'll soften into the broth and sweeten it naturally as they cook.
• 1 large onion, chopped: This is your flavor foundation; don't rush the sautéing.
• 2 stalks celery, sliced: Often overlooked, but it adds an earthy backbone that ties everything together.
• 3 cloves garlic, minced: Fresh garlic here makes a difference; the paste you buy in a jar won't have the same brightness.
• 750ml beef or lamb stock: Homemade is ideal, but a good quality store-bought will work; taste it first to know how salty you're working with.
• 2 tbsp tomato paste: This deepens the color and adds umami that makes people wonder what your secret ingredient is.
• 2 tbsp olive oil: Use something decent but not your finest bottle; medium heat, good flavor.
• 2 tsp fresh thyme leaves (or 1 tsp dried): Fresh is worth hunting for—it stays brighter even after cooking.
• 2 bay leaves: Remove them at the end; I once forgot and someone bit down on one, so now I always double-check.
• 1 tsp paprika: The warm spice that gives the stew its color and subtle sweetness.
• Salt and black pepper to taste: Season in layers rather than all at once; you'll have better control.
• 2 tbsp fresh parsley, chopped: Add this right before serving so it stays green and fresh-tasting.

Instructions

Brown the lamb:

Heat your oil in a large, heavy pot over medium-high heat until it shimmers. Add the lamb in a single layer—don't crowd the pan—and let each piece develop a deep brown crust for about 5 minutes before turning. You want color, not cooked-through meat; this is where flavor starts building.

Build your flavor base:

Remove the lamb to a plate, then add onion, carrots, and celery to the same pot. Let them soften for 5 minutes, scraping up all those brown bits from the bottom. Stir in the garlic and tomato paste, cooking for another minute until you can smell the garlic's sharpness soften.

Reunite and season:

Return the lamb to the pot and sprinkle everything with paprika, thyme, bay leaves, salt, and pepper. Toss it around so every piece gets coated; the spices will bloom as they warm in the fat.

Simmer the lamb:

Pour in your stock, bring everything to a gentle simmer, then cover the pot and let it cook undisturbed for 1 hour. The meat will be getting tender, and the broth is deepening in color.

Add the potatoes:

Stir in the potatoes, cover again, and simmer for another 30 to 40 minutes until both the lamb and potatoes are so tender a spoon cuts through them easily. Taste and adjust the salt; it will need more than you think.

Finish and serve:

Fish out the bay leaves, then ladle the stew into bowls and finish each one with a scatter of fresh parsley. Serve it hot with crusty bread and something cold to drink.

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This stew has become the meal I make when I want to say something without words—when someone's been through a hard week or when I just want my table to feel warm. There's something honest about serving food that took time and care, and this one always seems to do exactly what I'm hoping for.

Why This Stew Lasts

Stews are one of those rare dishes that actually improve with age. The flavors knit together overnight, the broth becomes richer, and the lamb grows even more tender as it sits in the liquid. I learned this by accident when I made it for company and forgot to serve it the night I cooked it, then reheated it the next evening—everyone preferred it the second time around, and now I always make it a day ahead when I can.

Variations Worth Trying

Once you've made this recipe a few times and it feels comfortable in your hands, you can start playing. I've added red wine when the stock goes in, which adds a subtle earthiness. Pearl onions can replace some of the regular onion for a different texture. In winter, some people add mushrooms or root vegetables like parsnips or turnips, which seem to belong in this kind of dish naturally.

Serving and Storing

Serve this while it's steaming hot, with good bread to soak up the broth and maybe a simple salad on the side to brighten things up. It keeps beautifully in the fridge for up to four days and freezes well for a month or more, so there's never any waste.

• Reheat gently on the stovetop rather than the microwave to let the flavors warm through evenly.
• Add a splash of stock or water if it's thickened too much after sitting.
• Freeze it in individual portions so you always have comfort in your freezer when you need it.

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This is the kind of recipe that gets better every time you make it, because you learn where your stove runs hot and cold, how you like your vegetables cut, what stock tastes best to you. That's the real magic of cooking—not following instructions perfectly, but making them yours.

Recipe Questions & Answers

→ What cut of lamb works best for this stew?

Boneless lamb shoulder is ideal as it becomes tender when cooked slowly and offers rich flavor.

→ Can I use different vegetables in this dish?

Yes, carrots, onions, celery, and garlic form the base, but you can add parsnips or turnips for variety.

→ How long should the stew simmer for tender results?

Simmer the stew covered for around 1 hour before adding potatoes, then continue for 30-40 more minutes.

→ What herbs enhance the flavor here?

Fresh thyme, bay leaves, and parsley provide aromatic and savory notes that complement the meat and vegetables.

→ Is it possible to prepare this in advance?

Yes, letting the stew rest overnight deepens the flavors, making it an excellent make-ahead meal.