Ultimate Lamb Stew Tyler Florence

Warm your soul with Tyler Florence's Ultimate Lamb Stew, a comforting, flavor-packed dish that’s perfect for cozy evenings. This recipe features tender chunks of boneless lamb shoulder, seared to perfection and slow-simmered in a rich broth of red wine, beef stock, and aromatic herbs like thyme and bay leaves. Packed with hearty vegetables such as Yukon gold potatoes, carrots, celery, and peas, this stew is a complete, one-pot meal that’s both nutritious and satisfying. The addition of tomato paste and garlic enhances the depth of flavor, while a final garnish of fresh parsley adds a bright, herby finish. Ready in just 2 hours, this classic lamb stew pairs beautifully with crusty artisan bread for a rustic, unforgettable dining experience. Perfect for meal prep or serving a crowd, it’s a must-try recipe for lovers of slow-cooked comfort food.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 0.25 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cups red wine
• 4 cups beef stock
• 4 fresh thyme sprigs
• 2 bay leaves
• 4 Yukon gold potatoes, quartered
• 1 cups frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Cut the lamb shoulder into 2-inch chunks, trimming off excess fat.

Step 2

In a large bowl, combine the flour, salt, and black pepper. Toss the lamb pieces in the flour mixture until evenly coated.

Step 3

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the lamb pieces until browned on all sides. Remove the lamb and set aside.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion, carrots, and celery until softened, about 5–7 minutes.

Step 5

Add the minced garlic and tomato paste, stirring to combine. Cook for 1–2 minutes until fragrant.

Step 6

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.

Step 7

Return the lamb to the pot, then add the beef stock, thyme sprigs, and bay leaves. Bring to a boil, then reduce the heat to low and simmer, covered, for 1 hour.

Step 8

After 1 hour, add the potatoes to the stew. Continue simmering, uncovered, for another 30–40 minutes, or until the lamb and potatoes are tender.

Step 9

Stir in the frozen peas and cook for another 5 minutes until heated through.

Step 10

Discard the thyme sprigs and bay leaves. Taste and adjust seasoning if necessary.

Step 11

Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	3541.8 grams (3541.8g)

Amount per serving	% Daily Value*
Calories	3467

Total Fat 186.20g	239%
Saturated Fat 74.00g	370%
Polyunsaturated Fat 0.10g
Cholesterol 680mg	227%
Sodium 5838mg	254%
Total Carbohydrate 213.20g	78%
Dietary Fiber 33.20g	119%
Total Sugars 40.60g
Protein 206.30g	413%

Vitamin D 0IU	0%
Calcium 559mg	43%
Iron 28mg	157%
Potassium 8053mg	171%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 24.6%

Carbs: 25.4%