Rustic French Lamb Stew with Spring Peas & Tarragon

Written by on in Dinner, Easter, French, Lamb

Celebrate Easter with this rustic French lamb stew, brimming with tender lamb, sweet spring peas, and a fragrant tarragon broth. Slow-simmered for deep flavor, this comforting dish is both elegant and approachable—perfect for a festive family gathering. Serve with crusty bread for a truly memorable holiday meal.

Top Tip

For the most tender lamb, use shoulder or leg cuts and let the stew simmer gently—low and slow is key!

Ingredients

For the Lamb Stew

  • 2 lbs boneless lamb shoulder or leg, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • 3 cups low-sodium chicken or beef broth
  • 1 bay leaf
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1 tbsp fresh tarragon, chopped (plus extra for garnish)
  • 1 lb baby potatoes, halved
  • 1 cup fresh or frozen spring peas
  • Salt and freshly ground black pepper, to taste

To Serve

  • Crusty French bread
  • Chopped fresh tarragon (for garnish)

Steps

  1. Pat lamb cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown lamb in batches until deeply golden on all sides, about 5-7 minutes per batch. Transfer browned lamb to a plate.
  3. Reduce heat to medium. Add onion and carrots to the pot and sauté until softened, about 5 minutes. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
  4. Pour in white wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2 minutes to reduce slightly.
  5. Return lamb to the pot. Add broth, bay leaf, thyme, and tarragon. Bring to a gentle simmer, then cover and cook on low for 1 hour.
  6. Add potatoes, cover, and simmer for another 30 minutes, or until lamb and potatoes are fork-tender.
  7. Stir in peas and cook uncovered for 5 minutes more. Taste and adjust seasoning with salt and pepper.
  8. Ladle stew into bowls, garnish with extra fresh tarragon, and serve with crusty bread.

Nutrition

  • Calories: 480
  • Protein: 36g
  • Net Carbs: 22g
  • Fat: 24g
  • Fiber: 5g

Tips

  • For extra richness, add a splash of cream or a knob of butter just before serving.
  • If you prefer a thicker stew, mash a few potatoes against the side of the pot and stir them in.
  • This dish tastes even better the next day—make ahead for stress-free entertaining.

FAQs

Can I use bone-in lamb for this stew?

Absolutely! Bone-in cuts add extra flavor but may require a bit more cooking time and effort to remove the bones before serving.

Cooking for one?

I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.

👉 Read Real Food for One

What can I substitute for tarragon?

Fresh parsley or dill can work in a pinch, but tarragon’s unique anise flavor is worth seeking out for authenticity.

Can I make this stew in advance?

Yes, it’s actually better the next day! Cool completely, refrigerate, and gently reheat before serving.

Is it possible to freeze leftovers?

Definitely. Cool the stew, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

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