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Lamb Stew

Lamb Stew

By Traeger Kitchen

Tender lamb roasted with onions and spices makes for a hearty and flavorful dish to keep warm on any cold evening.

Prep Time

45 Min

Cook Time

1 Hrs




Number of People Serving


Units of Measurment:
As Needed salt and pepper
2 Tablespoon olive oil
3 Pound Lamb, cut into 1/2'' chunks
4 Clove garlic, chopped
1/4 Cup tomato paste
2 Cup beef stock
2 Tablespoon dried thyme
2 Whole bay leaves
12 Ounce Stout Beer
3 Large Carrot, Diced
1 Large Turnip, diced
2 Cup onion, diced
1 Large Parsnips, Peeled and Cubed
As Needed Potatoes, mashed


  • 1

    When ready to cook, set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).

  • 2

    Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.

  • 3

    Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.

  • 4

    Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.

  • 5

    While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender. Serve hot with mashed potatoes. Enjoy!

  • 6

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