Looking for a hearty, flavorful dish that comes together in just one pot? This lamb stew is your answer! Combining tender lamb, fresh vegetables, and aromatic herbs, it’s the perfect balance of richness and freshness.
Ideal for family dinners or cozy nights, this one-pot recipe keeps cleanup minimal while delivering maximum flavor.
Why This Recipe Is Perfect for One-Pot Cooking
One-pot recipes are beloved for their convenience, and this lamb stew exemplifies why they’re a favorite for busy cooks. Everything—from browning the lamb to simmering the vegetables—happens in a single Dutch oven.
This means all the flavors build on each other for a cohesive, deeply satisfying dish. Plus, the method allows the lamb to tenderize beautifully while the vegetables absorb its savory richness.
How to Build Flavor with Key Ingredients
Each ingredient in this recipe plays a vital role in creating its bold yet balanced taste.
- Lamb shoulder roast: The ideal cut for stews, lamb shoulder becomes tender and flavorful as it braises.
- Green beans and Yukon Gold potatoes: These vegetables add heartiness and a pop of color to the dish.
- Tomatoes and white wine: A combination of diced tomatoes and a splash of dry wine creates a rich, tangy base that enhances the lamb’s flavor.
- Aromatics and herbs: Fresh garlic, rosemary, and basil elevate the stew with their fragrant notes, making every bite irresistible.
Tips for Perfecting Your Lamb Stew
To make the most of this one pot recipe, keep these tips in mind:
- Browning the lamb: Don’t skip this step! Browning adds depth and complexity, locking in flavor for the entire stew.
- Timing the vegetables: Adding the potatoes and green beans halfway through cooking prevents them from overcooking or losing their texture.
- Adjusting consistency: If the stew becomes too thick, simply add a splash of hot water to loosen it up.
- Finishing with basil: Stirring in fresh basil at the end gives the dish a vibrant, herbaceous lift.
Substitutions & Variations to Try
This recipe is flexible enough to accommodate your preferences or dietary needs:
- Alternative proteins: Substitute lamb with beef chuck roast or chicken thighs for a different spin.
- Vegetarian option: Use chickpeas or white beans instead of lamb and swap chicken stock for vegetable stock.
- Low-carb version: Replace potatoes with cauliflower florets or turnips to keep the dish keto-friendly.
- Different herbs: Try thyme or oregano in place of rosemary for a unique flavor twist.
Serving Suggestions for a Memorable Meal
This lamb stew is incredibly versatile and pairs beautifully with simple sides. Serve it with crusty bread to soak up the rich broth, or spoon it over fluffy couscous or rice for a complete meal.
For a lighter option, accompany it with a fresh green salad dressed in lemon vinaigrette. This dish also reheats well, making it an excellent choice for meal prep.
Whether you’re hosting a dinner party or enjoying a quiet family meal, this one pot recipe is guaranteed to impress.
Easy Lamb Stew with Green Beans Tomatoes & Basil One-Pot Recipe
Equipment
- Dutch oven
Ingredients
- 3 pounds boneless lamb shoulder roast pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- 1 1/2 teaspoons table salt divided
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil divided
- 3 onions chopped
- 3 garlic cloves minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 3/4 cups water divided (plus extra as needed)
- 1 14.5-ounce can diced tomatoes
- 2 pounds Yukon Gold potatoes peeled and cut into ½-inch pieces
- 12 ounces green beans trimmed and halved
- 1/4 cup chopped fresh basil
Instructions
- Adjust the oven rack to the lower-middle position and preheat the oven to 325°F. Pat the lamb pieces dry with paper towels and season with 3/4 teaspoon salt and pepper. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until shimmering. Brown half the lamb on all sides, about 8–10 minutes, and transfer to a bowl. Repeat with another tablespoon of oil and the remaining lamb.
- Add onions, the remaining 1 tablespoon of oil, and 3/4 teaspoon salt to the Dutch oven. Cook over medium heat until softened, 5–7 minutes. Stir in garlic and rosemary, cooking until fragrant, about 30 seconds. Sprinkle in the flour, stirring constantly, and cook for 1 minute.
- Slowly whisk in the white wine and 1 cup of water, scraping up any browned bits. Add the remaining 3/4 cup of water, canned tomatoes with their juices, and the browned lamb with its accumulated juices. Stir to combine. Cover and transfer the pot to the oven. Cook for 1 hour.
- Remove the pot from the oven. Stir in the potatoes and sprinkle the green beans on top. Cover and return to the oven, cooking until the lamb and vegetables are tender, about 1 hour more. Adjust the stew’s consistency with extra hot water if necessary. Stir in the basil and season with salt and pepper to taste. Serve warm.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.