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Lamb stew sits in a bowl next to salt and pepper shakers.

Easter Lamb Stew

Chef Michael Wards
Prep Time 45 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American


  • 2 tbsp olive oil plus extra if needed
  • 3 lbs lamb stew meat cut into 1/2-inch pieces and trimmed of excess fat
  • 1/2 cup dry red wine
  • 4 cups beef stock
  • 3 tbsp tomato paste
  • 3 garlic cloves smashed and peeled
  • 2 fresh parsley sprigs
  • 2 bay leaves
  • 1/2 tsp fresh thyme removed from the stem
  • 1 lb pearl onions
  • 3 medium red potatoes scrubbed and quartered substitute sweet potatoes for Paleo version


  • In a large pot or Dutch oven, heat the oil and brown the lamb. If need be, do this in small batches so as to not crowd the pot.┬áContinue until all the lamb has been browned, adding more oil if needed. Once browned, set aside.
  • Add the red wine, deglazing the bottom and sides of the pot. Add the stock, tomato paste, garlic, parsley, bay leaves, thyme, and browned lamb. Bring to a simmer, cover, and cook for 45 minutes.
  • Preheat the oven to 350┬░ F. After the lamb has cooked for 45 minutes, add the onions, carrots, turnip, and potatoes. Cover the pot and place it in the oven for 45-60 minutes, until the lamb is fork tender.
  • Remove the parsley sprigs and bay leaves, if desired. Let cool & serve.

Chef Hack:

  • Once the lamb is done cooking, strain out the cooking liquid. Place the liquid back on the stovetop and bring to a boil. Reduce by half and pour over the lamb and veggies just before serving. This reduction will intensify the flavor of the dish, creating a gravy-like sauce!
Keyword Dry Red Wine, Easter Dinner, Lamb Stew