Le Foodist Paris Cooking Class

How To Easily Make Lamb Stew In Only Twelve Steps

Lamb stew (for four servings) :

Preparation : 20 minutes

Cooking : 120 minutes


  • 1kg lamb (boneless shoulders, top round, ribs…)
  • 8 carrots bunch
  • 8 turnips bunch
  • 12 small onions
  • 10 medium potatoes
  • 8 garlic cloves
  • 75g tomato paste
  • 3 teaspoons coarse salt
  • 50cl of full flavoured bouillon : vegetables broth + beef stock
  • 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
  • 1 tablespoon flour
  • 3 tablespoons olive oil
  • 1 parsley bunch
  • Couscous spices


  • In a frying pan, pour 2 tablespoons of olive oil and brown the lamb pieces.
  • Add couscous spices and a pinch of salt.
  • When the lamb pieces are golden, add the crushed garlic and the tomato paste.
  • Remove the meat from the stove and keep it aside.
  • Brown the flour in the meat juice and add the hot flavoured bouillon while whisking.
  • Plunge the meat in this sauce and add the bouquet garni.
  • Cook over low heat in a casserole dish.
  • After 45 minutes, cut in half both carrots and turnips, cook them with the onions, couscous spices and add salt.
  • When they are golden, add the whole to the meat and deglaze the pan while taking a ladle from the cooking sauce. Pour this juice back on both meat and vegetables. The sauce should not be too liquid.
  • Cook over low heat for 30 minutes.
  • Cut in half the potatoes and add them if necessary. Check the seasoning.
  • After 45 minutes, drain off the fat and serve with chopped parsley, done !

Personal tips

Lamb stew is usually a spring meal but any seasonal vegetables are highly recommended as side dishes. For instance, crisp vegetables will go well with your lamb stew.

A dry red wine will be perfect.