Go Back
+ servings
lamb stew in a bowl with a spoon and a red napkin

Lamb Stew With Rosemary and Potatoes

A warm filling favorite on a cold winter night
4.5 from 2 votes
Course: Dinner, Main Course
Cuisine: American
Keyword: Comfort Food, FIlling, Savory, Warm
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 283kcal


  • 1 lb lamb stew meat
  • 2 carrots sliced
  • 2 celery stalks, sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 sweet potatoes peeled and cubed
  • 2 potatoes peeled and cubed
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme chopped
  • 1 sprig fresh rosemary
  • salt
  • pepper


  • Heat a dutch oven or stock pot to medium high.
  • Season lamb meat with salt and pepper. Carefully place meat in heated pot and brown meat on all sides.
  • Add onions carrots and celery and allow to soften stirring periodically. This should take about 5 minutes.
  • Pour in the wine and deglaze the bottom of the pan.
  • Add garlic, potatoes, sweet potatoes, tomato paste, beef broth, bay leaf, thyme, and rosemary. Broth should just cover all ingredients. If needed add more until everything is just covered with broth and bring to a simmer.
  • Reduce heat to low and allow stew to cook in a low simmer stirring occasionally. If liquid cooks down too much add more so stew has a nice gravy.
  • The stew is ready once the meat is soft and vegetables are fork tender, approximately 40 minutes.
  • Remove rosemary stem and bay leaf before serving.


Calories: 283kcal | Carbohydrates: 34g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 441mg | Potassium: 1024mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14228IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 3mg