Microwave Lamb Stew

Classic lamb stew, made faster in the microwave. You get the same tender meat, soft vegetables, and savory gravy as a long stovetop braise, with less hands-on time and no pot to babysit.

The lamb simmers first with thyme, bay, peppercorns, and garlic to build a flavorful base. Skimming off the foam that rises early on is worth doing; it gives you a cleaner, clearer broth in the finished stew.

Potatoes and carrots go in only after the lamb is nearly tender, so they cook through to soft without turning to mush.

The finish is a simple slurry. Flour whisked smooth with cold water gets stirred in at the end and heated briefly until the broth thickens into a glossy, spoon-coating gravy. Mixing it with cold water first is what keeps it lump-free.

Pull out the bay and peppercorns before serving, and ladle it into bowls with crusty bread.

Kitchen Tips

• Skim the foam early so the finished broth stays clean and clear.
• Whisk the flour into cold water before stirring it in, so the gravy thickens smooth without lumps.
• Add the carrots and potatoes only once the lamb is nearly tender so they don’t overcook.

Variations

• Add pearl onions, peas, or turnips along with the root vegetables.
• Stir in a splash of red wine or a spoonful of tomato paste for a deeper gravy.
• Use boneless lamb and the reduced cooking time noted in the recipe.