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Meat, Classics and bistro fare

Lamb and potato stew

Lamb and potato stew is a slow cooked dish for 4 people, ready in 2 hours, rated easy, for about €4.20 per serving. The key to success is browning the lamb well before simmering and keeping the heat low so the meat turns tender while the potatoes stay whole.

A lamb stew with potatoes that soak up the gravy, you put everything in the pot and let time do the rest.

Lamb and potato stew
Total time
2 h
Difficulty
Easy
Cost per person
€4.20
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Lamb shoulder simmered for a long time turns tender, almost falling apart, and it flavors the entire cooking liquid. The potatoes, added near the end, soak up that gravy without breaking down, while the carrots add softness and a little sweetness. Thyme and bay leaf give the stew that quiet, comforting aroma you expect from a Sunday dinner, without ever covering up the taste of the lamb.

This is a dish for days when you have time to let something simmer without hovering over it, a fall or winter Sunday, or a weeknight when you cook ahead. Mon Chou likes this kind of recipe, it asks for few steps but a lot of patience, and it brings everyone to the table around a steaming pot.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 900 g

Fruits and vegetables

  • Potatoes 900 g
  • Onion 2
  • Carrots 3
  • Garlic 3 cloves

Pantry

  • Flouroften in the pantry 1 tbsp
  • Chicken brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 2 tbsp
  • Thymeoften in the pantry 1 tsp
  • Bay leafoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the lamb into large cubes and brown it in small batches in the hot oil. 12 min

    An overcrowded pot steams the meat instead of browning it.

  2. Add the sliced onions, garlic and carrots, dust with flour and stir for a minute. 5 min

    The flour should coat the meat evenly, without forming lumps.

  3. Pour in the hot broth, add thyme and bay leaf, cover and let it simmer gently. 1 h

    The liquid should just barely simmer, never boil hard.

  4. Add the peeled potatoes cut into large chunks, season with salt and pepper. 35 min

    Add them near the end of cooking so they stay whole.

  5. Taste, adjust the seasoning and serve straight from the pot.

    This stew tastes even better reheated the next day.

Our tips to get it right

  • Pick a well marbled lamb shoulder rather than leg, it stays juicier through a long simmer.
  • Cut the potatoes into even, fairly large chunks so they hold their shape in the gravy.
  • If the gravy is still too thin at the end, uncover the pot for the last fifteen minutes so it reduces.

The variations

  • Swap the lamb for stewing beef for a more classic stew, the cooking time stays about the same.
  • For a vegetarian version, replace the meat with button mushrooms and chickpeas, and cut the simmering time down to 30 minutes.
  • For a faster version, use potatoes already cut into small cubes and shorten the simmer to 40 minutes before adding the vegetables.

What to serve it with

  • Crusty bread for the gravy
  • A green salad with a sharp dressing
  • A glass of red grape juice

Storage

This stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the potatoes to keep their texture. Reheat gently in a pot over low heat, adding a splash of water or broth if needed.

Questions about this dish

Can you make this lamb stew a day ahead?

Yes, it's actually better that way, the flavor deepens after a night in the fridge. Reheat it gently in a pot the next day, adding a little broth if the gravy has thickened too much.

Can you use a different cut instead of lamb shoulder?

Lamb neck or boneless leg also work, but shoulder stays the most tender after a long simmer. Avoid very lean cuts, they tend to dry out.

How do you keep the potatoes from falling apart in the stew?

Add them only near the end, during the last 35 minutes, and cut them into fairly large chunks. Simmering potatoes too long turns them into mush in the gravy.

Does this lamb stew freeze well?

Yes, the meat and gravy freeze very well for up to 2 months. Potatoes don't freeze as well, so you can cook them separately and add them when reheating.

How long does it take to make a lamb and potato stew?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb and potato stew?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb and potato stew cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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