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A gray and white bowl of lamb stew garnished with parsley.

Leftover Lamb Stew

A most delicious and hearty stew - that uses up the leftovers! Use lamb or beef.
4.60 from 5 votes
Author Kori
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Lamb Recipes
Cuisine American
Servings 8
Calories 296 kcal


  • 1 tablespoons olive oil
  • 1 large onion (chopped)
  • 3 large carrots (peeled and sliced ½")
  • 8 ounces mushrooms (quartered)
  • cup flour
  • 2 pounds leftover lamb (cut into 1" cubes)
  • 24 ounces small new baby potatoes (halved or quartered bit-sized pieces)
  • 3 to 4 cups lamb stock (or beef stock)
  • 2 large tomatoes (½" chopped)
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme (or, 1 to 2 teaspoons dried thyme)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup fresh parsley


  • Preheat oven to 325°F (165 degrees C).
  • Preheat olive oil in a dutch oven over medium-high heat.
  • Add onions, carrots, and mushrooms. Saute until they start to caramelize and onions are soft about 6 to 7 minutes.
  • Add flour, salt, and pepper. Stir and cook for 2 minutes.
  • Add stock to the pan and stir, working any bits off the bottom of the pot.
  • Add lamb and all remaining ingredients (except parsley) and stir. (Add additional stock if needed, it should almost come to the top of the meat and vegetables)
  • Cover and bring to a simmer.
  • Once the stew is simmering, transfer pot to the oven (keep it covered) and cook for 2 to 2½ hours until potatoes are tender.
  • Adjust seasoning, garnish with parsley and serve.


  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Substitute beef for lamb meat and stock; use 1 cup of red wine in place of 1 cup of stock. Use 1 cup of frozen green peas, adding in the last 10 minutes of cooking.
  • TOP TIPS: Use enough stock to almost cover the lamb and vegetables. Adjust any seasoning to your tastes. 
  • SERVING SUGGESTIONS: Serve with a simple side salad and crusty bread.


Calories: 296kcalCarbohydrates: 27gProtein: 28gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 74mgSodium: 508mgPotassium: 1055mgFiber: 4gSugar: 5gVitamin A: 5153IUVitamin C: 31mgCalcium: 48mgIron: 4mg

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