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Lamb Vegetable Stew for Cozy Nights. Warm, rich, and slow-simmered, this Stew brings together tender meat and hearty veggies.
Cozy up with this hearty Lamb Vegetable Stew made with tender lamb, rich tomato, and fresh veggies. A one-pot comfort meal that’s easy, flavorful, and perfect for cold nights.
This Lamb Vegetable Stew is a real home-style comfort dish that’s full of rich tomato flavor, tender lamb, and garden veggies. It’s slow-simmered until everything melts together in one cozy pot. Perfect for a chilly evening or a Sunday lunch when you want something hearty but not fussy.
Why You’ll Love and Enjoy Lamb Vegetable Stew
- It’s packed with flavor, tender lamb, earthy allspice, and a hint of heat.
- A true one-pot meal that saves time and cleanup.
- Balanced and hearty, thanks to a mix of veggies and rich stock.
- Perfect for meal prep, it tastes even better the next day.
- Great with brown or basmati rice, or even just crusty bread for dipping.
Try this cozy Lamb Vegetable Stew and taste why homemade always wins. One-Pot Stew Wonder. With tender lamb, carrots, green beans, and potatoes, this stew does it all in one pot. It’s the kind of comfort meal that feeds both body and soul.
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Lamb Vegetable Stew
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings depending on size 1x
- Category: Meat Recipes
- Method: Easy
Description
Slow-Cooked Lamb Vegetable Stew, Worth the Wait. It’s the kind of recipe that rewards patience with flavor.
Ingredients
- 12 pieces of lamb knuckles and neck, washed and trimmed of fat
- 3 tbsp olive oil
- 3 large red onions (or white, if that’s what you’ve got), chopped
- 2 tsp minced garlic
- 2 whole chillies (optional but gives a nice kick)
- 2 x 50 g sachets tomato purée
- 1 x 410 g tin chopped and peeled tomatoes
- 1 tbsp coarse black pepper
- 1 tsp white pepper
- 1½ tsp allspice (or 3 whole allspice)
- 3 tbsp brown sugar (to balance that tomato tang)
- Salt, to taste
- 2 cups chopped green beans
- 6 medium potatoes, quartered
- 5 carrots, sliced into rings
- 1½ cups vegetable stock, made with Ina Paarman or Knorr stock pots dissolved in water
Instructions
- Heat 3 tbsp olive oil in a large pot over medium-high heat.
- Add the 12 pieces of lamb knuckles and neck, and brown them on both sides, don’t rush it, about 8 minutes total. This step builds all that deep flavor.
- Toss in the 3 chopped onions, 2 tsp minced garlic, and 2 whole chilies (if you’re using them).
- Stir and cook until the onions are soft and fragrant.
- Pour in 1 tin (410 g) chopped tomatoes and the 2 sachets of tomato purée.
- Stir well, then add 1 tbsp coarse black pepper, 1 tsp white pepper, 1½ tsp allspice, and 3 tbsp brown sugar. Season with salt to taste.
- Add about half of the 1½ cups of vegetable stock and let it gently simmer for 20 minutes on low heat. You’ll see the sauce thicken and darken a little.
- Add your chopped green beans, potatoes, and carrots. If the stew looks too thick, pour in the rest of your stock.
- Cover and simmer on low for 40 minutes until the lamb is tender and the veggies are soft but not mushy. The sauce should be rich, slightly sweet, and full of flavor.
- Taste, adjust seasoning if needed, and serve hot with brown rice, basmati rice, or Brussels sprouts on the side.
Notes
Created, prepared, tried, and tested by Gail
Rich Tomato Lamb Vegetable Stew. Tomatoes, onions, and spices come together to make a stew that feels deeply satisfying. It’s comfort food at its best.
Lamb Vegetable Stew is the kind of dish that brings everyone to the table without needing a reason. Its rich tomato flavor, tender lamb, and mix of vegetables create the perfect balance of comfort and heartiness. Each spoonful is satisfying, slow-cooked, and deeply flavorful—a simple meal that feels like home.
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