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Gluten-Free Lamb Stew

There’s something wonderfully cosy about a pot of gluten-free lamb stew bubbling away on the stove, filling the kitchen with rich, savoury aromas that make everyone wander in to see what’s cooking.

This recipe is all about big comfort in a simple, no-fuss way: tender chunks of lamb, hearty veggies, and a deeply flavoured broth that just happens to be safely gluten-free, so no one has to miss out.

Whether you’re planning a relaxed family dinner or batch-cooking for the week, this is the kind of dish that rewards you for a tiny bit of prep with bowls of pure, comforting goodness.

What you’ll love about this recipe

• Hearty and comforting- The tender lamb, vegetables, and rich broth make this a proper comfort-food bowl that feels satisfying without being heavy on fuss.
• Naturally gluten-free friendly-Simple swaps like gluten-free flour and clearly labeled stock make it safe for gluten-free eaters without sacrificing flavor or texture.
• One-pot convenience-Everything simmers together in one pot, which means less washing up and a hands-off cooking time once it’s bubbling away.
• Flexible and customizable-You can switch up the veggies, tweak the herbs, or adjust the thickness of the broth to suit your taste or what you have on hand.
• Great for make-ahead and leftovers- The flavor actually improves the next day, so it’s perfect for meal prep, freezing in portions, or feeding a crowd with minimal last-minute stress.

Ingredients

• 2 tablespoons olive oil
• 1¾ pounds diced lamb shoulder or leg
•  2 tablespoons gluten-free all-purpose flour (for coating the lamb)
• 1 large onion, chopped
•  2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
•  1¼ pounds baby potatoes, halved
• 5 ounces mushrooms, sliced (optional)
• 2 tablespoons tomato paste
• 1 cup red wine (or extra broth if avoiding alcohol)
• 3 cups gluten-free beef or lamb broth
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• Small handful of fresh parsley, chopped, for serving

Instructions

• Pat the diced lamb dry with paper towels so it browns nicely.
•  In a bowl, toss the lamb with the gluten-free flour and a good pinch of salt and black pepper until evenly coated.
• Chop the onion, slice the carrots and celery, mince the garlic, halve the baby potatoes, and slice the mushrooms if using.
• Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
• Add the lamb in batches (do not overcrowd the pan) and sear until browned on all sides, about 5-7 minutes per batch.
• Transfer browned lamb to a plate and repeat with the remaining pieces, adding a little extra oil if needed.
• Reduce the heat to medium. In the same pot, add the onion, carrots, and celery. Cook, stirring often, until they begin to soften, about 5 minutes
• Stir in the garlic and mushrooms (if using) and cook for 1-2 minutes more, just until fragrant.
• Add the tomato paste and cook, stirring constantly, for another minute to caramelize it slightly.
• Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
• Return the browned lamb (and any juices) to the pot.
•  Add the baby potatoes, gluten-free beef or lamb broth, rosemary, thyme, and bay leaves. Stir to combine.
• Bring the stew up to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for about 1½ to 2 hours, or until the lamb is very tender and the flavors have melded. Stir occasionally and check that it’s only gently bubbling.
• Once the lamb is tender, taste the stew and adjust with more salt and black pepper if needed. If you’d like it thicker, simmer uncovered for 10-15 minutes to reduce.
• Remove the bay leaves and discard.
• Stir in the chopped fresh parsley right before serving.
• Serve hot with gluten-free bread, mashed potatoes, or over rice.

What can I serve with gluten-free Lamb stew?

Classic starchy sides
Gluten-free crusty bread, dinner rolls, or cornbread are perfect for mopping up the rich gravy.
Creamy mashed potatoes, rice, or polenta work beautifully under the stew to catch all the juices.

Lighter vegetable sides
Steamed or sautéed greens like kale, green beans, or broccoli add freshness and color alongside the rich lamb.
A simple green salad with a sharp vinaigrette helps cut through the richness and balances the meal.

Extra comforting options
Roasted root vegetables (parsnips, carrots, sweet potatoes) echo the stew flavors and make the plate feel hearty and rustic.
Gluten-free soda bread or seeded loaf gives a traditional feel, especially if you’re leaning into an Irish-style lamb stew vibe.

Are you ready to try my gluten-free lamb stew recipe? Then let’s get started:

If you are looking for more gluten-free recipes, then why not check out these👇

• Gluten-free beef casserole 
• Gluten-free beef curry
• Gluten-free shepherd’s pie
• Gluten-free chili con carne
• Gluten-free spaghetti bolognese 

Gluten-Free Lamb Stew Tips

Choosing Ingredients

Use a good gluten-free all-purpose flour blend to coat the lamb; it helps thicken the stew without turning gummy.
Make sure your broth/stock, tomato paste, and any seasoning mixes are clearly labeled gluten-free, as hidden gluten can lurk in these.

Building Flavor

Brown the lamb in batches so it sears properly; good color on the meat adds deep, savory flavor to the finished stew.
Take a few extra minutes to soften the onions, carrots, and celery before adding liquid; this sweetness balances the richness of the lamb.

Getting the texture right

If you want a thicker stew, let it simmer uncovered at the end rather than adding more flour, which can make gluten-free sauces pasty.
For a silkier texture, mash a few of the potatoes or vegetables into the sauce near the end of cooking to naturally thicken it.

Cooking low and slow

Keep the heat to a gentle simmer; a rolling boil can make the lamb tough and break up the vegetables too quickly.
Give it time: lamb shoulder or leg becomes beautifully tender when cooked low and slow for at least 1½ to 2 hours.

Serving and leftovers

Taste and adjust salt, pepper, and herbs right before serving; gluten-free dishes sometimes benefit from a slightly bolder seasoning.
Stew often tastes even better the next day, so don’t hesitate to make it ahead and reheat gently, adding a splash of broth if it thickens too much.

Frequently Asked Questions

Is lamb stew naturally gluten-free?

Not always. Some recipes use regular flour to coat the meat or thicken the sauce, and some broths or seasoning mixes can contain gluten, so you need to check every ingredient carefully.

What flour should I use to keep this lamb stew gluten-free?

Use a good-quality gluten-free all-purpose flour blend to coat the lamb and lightly thicken the stew, making sure it’s clearly labeled gluten-free.

 Can I make this lamb stew dairy-free as well?

Yes. As long as you use oil instead of butter and choose a dairy-free, gluten-free broth, this style of lamb stew is usually easy to keep dairy-free.

How can I thicken gluten-free lamb stew without making it gummy?

Start with a light coating of gluten-free flour on the lamb, then, if needed, let the stew simmer uncovered at the end or mash a few potatoes or veggies into the sauce to thicken naturally.

How long should I simmer the lamb stew?

Plan on about 1½ to 2 hours at a gentle simmer so the lamb becomes tender and the flavors have time to meld without the meat turning tough.

My stew is too thin – what should I do?

Remove the lid and let it simmer for 10–20 minutes to reduce, or mash some of the potatoes into the liquid instead of adding more flour.

Can I make gluten-free lamb stew ahead of time?

Yes. It actually tastes better the next day, as the flavors deepen, so it’s great for making ahead for busy weeknights or entertaining.

Does gluten-free lamb stew freeze well?

It generally freezes very well. Cool it completely, portion into airtight containers, freeze, then thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it has thickened.

How long will leftovers keep in the fridge?

Leftover lamb stew typically keeps for about 3–4 days in the refrigerator if stored in a sealed container and cooled promptly.

What can I serve with gluten-free lamb stew?

It’s delicious with gluten-free bread or rolls, mashed potatoes, rice, or polenta, plus a side of green vegetables or a simple salad to balance the richness.

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