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Lamb Stew

Difficulty 3/5
Prep time 45 mins

Cook time 1 hr
Serves 4-6

Hardwood Oak

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


3 Tbsp. Olive Oil

3 lbs. Lamb, Cut into 1/2” Chunks

4 cloves Garlic, Chopped

to taste Salt & Pepper

1/4 cup Tomato Paste

2 cups Beef Stock

12 oz. Beer, Preferably Stout

2 tsp. Thyme, Dried

2 Bay Leaves

3 large Carrots, Diced

1 large Turnip, Diced

2 cups Pearl Onions, Diced

1 large Parsnip, Diced


When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).

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.

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.

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.

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

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