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Easy Lamb Stew with Green Beans Tomatoes & Basil One-Pot Recipe

This lamb stew is a rich and hearty one pot recipe, combining tender lamb shoulder with the vibrant flavors of green beans, tomatoes, and fresh basil.
Ideal for a comforting meal, this stew balances the boldness of lamb with aromatic rosemary and a hint of white wine for depth.
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Total Time 3 hours
Course Main Dish
Cuisine European, Mediterranean-inspired
Servings 6

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.
Keyword Comfort food recipes, Dutch oven lamb recipes, easy one pot recipes, Lamb stew with vegetables, One pot lamb stew
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