4 ratings

Hearty Lamb Stew

A filling meal appropriate for any season

Recipe Courtesy of Traeger Wood Fire Grills'

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


Use an oven if a grill or smoker is not available. 


For the Hearty Lamb Stew

  • 3 Tablespoons olive oil
  • 3 Pounds lamb, cut into 1/2-inch chunks
  • 4 Cloves garlic, chopped
  • Salt and pepper, to taste
  • 1/4 Cup tomato paste
  • 2 Cups beef stock
  • 12 Ounces beer (preferably stout)
  • 2 Teaspoons thyme, dried
  • 2 Bay leaves
  • 3 Large carrots, diced
  • 1 Large turnip, diced
  • 2 Cups pearl onions, diced
  • 1 Large parsnip, diced


For the Hearty Lamb Stew

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!