La Madeleine Lamb Stew Recipe (French Restaurant Copycat!)

Recreate the beloved lamb stew from La Madeleine’s French kitchen! This hearty, restaurant-quality dish features tender lamb shoulder braised with aromatic vegetables, herbs, and a rich roux-thickened broth. Perfect for special dinners or cozy family meals, this authentic French stew delivers sophisticated flavor with approachable techniques.

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Why This Recipe Works

This La Madeleine copycat succeeds through proper French technique: searing the lamb first locks in flavor and moisture, while the bouquet garni infuses the broth with authentic herb complexity. The carefully timed vegetable additions ensure everything reaches perfect tenderness simultaneously, and the roux finish creates that signature rich, velvety texture that defines great French stews.

Lamb Stew Recipe Ingredients

Protein Base:

• Boneless lamb shoulder – The ideal cut for stewing, providing rich flavor and tender texture
• Extra virgin olive oil – For proper searing and authentic Mediterranean flavor

Aromatic Foundation:

• Garlic – Essential for building the flavor base
• Onion – Provides sweet foundation (pearl onions make elegant substitutes)
• Bouquet garni – Fresh parsley, thyme, and bay leaf tied together for authentic French herb infusion

Vegetables & Flavor:

• Chopped tomatoes – Adds acidity and depth to the braising liquid
• Carrots – Contributes natural sweetness and vibrant color
• Potatoes – Makes the stew hearty and filling
• Green peas – Adds fresh color and subtle sweetness at the end

Thickening & Seasoning:

• All-purpose flour – Combined with butter to create a traditional roux
• Unsalted butter – Essential for proper roux development
• Salt and ground black pepper – Classic seasoning to enhance all flavors

How to Make Lamb Stew

1. Cut the lamb into bite-sized pieces.
2. Heat oil in a large pot or dutch oven over medium-high heat.
3. Add the lamb pieces and cook the meat until browned, about 3 to 4 minutes.
   

   

4. Add garlic, onion, bouquet garni, tomatoes, salt, and pepper to the browned lamb.
5. Stir and cook for 5 minutes. 
6. Add water, bring to boil, then reduce heat and simmer for 45 minutes. 
7. Add carrots, stir, and cook for 5 minutes.
8. Add potatoes, stir, and cook for 30 minutes.
   

   

9. Melt butter in a small pan and add flour. Cook for 4 minutes to make a roux.
10. Add roux and peas to the stew. Stir to combine.
11. Cook for a few minutes, until the stew has thickened.
12. Remove and discard the bouquet garni and serve.

Storage & Reheating Instructions

• Reheating Tips: If frozen, thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, stirring occasionally.
• Refrigerator Storage: Store in airtight containers for up to 5 days. Flavors actually improve after a day in the refrigerator.
• Freezing Method: Use freezer-safe containers or heavy-duty freezer bags for up to 3 months. Cool completely before freezing.

Love homemade stew and soup? Try these recipes!

• Autumn Squash Soup
• Cheddar Cheese Soup
• Creamy Chicken Tortellini Soup
• Easy Instant Pot Beef Stew
• Homemade Potato Soup
• Olive Garden Tuscan Soup
• Panera Bread Broccoli Cheddar Soup
• Sausage Lentil Soup
• She Crab Soup
• Southwest Chicken Soup

More La Madeleine Copycat Recipes

• Quiche Lorraine
• Strawberries Romanoff
• Tomato Basil Soup

Check out more of my easy soup recipes and the best copycat restaurant recipes here on CopyKat!

La Madeleine Lamb Stew – French Restaurant Copycat

Tender lamb stew with vegetables in rich French style. This La Madeleine copycat recipe creates a hearty, flavorful meal perfect for dinner!

5 from 5 votes

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Course: Soup

Cuisine: French

Keyword: La Madeleine Lamb Stew, Lamb Stew

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 10

Calories: 563kcal

Author: Stephanie Manley

Ingredients

• 3 pounds lamb meat (shoulder or lamb leg cut in medium cubes)
• 2 tablespoons extra virgin olive oil
• 3 teaspoons minced garlic
• 1 cup chopped onion
• 1 bouquet garni (parsley, thyme and bay leaf tied together)
• 4 cups chopped tomatoes
• salt and pepper to taste
• 1/2 pound carrots
• 2 pounds potatoes
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 pound green peas fresh and shelled

Instructions

• Cut the lamb meat into bite-sized pieces.
• Heat oil in a large pot over medium-high heat.
• Add the lamb pieces to very hot oil stirring once or twice.
• Let the meat brown for 3 to 4 minutes.
• Add garlic, onion, bouquet garni, tomatoes, salt, and pepper to the lamb base.
• Stir and cook for 5 minutes.
• Add 1 quart of water, bring to boil, then reduce heat to simmer for 45 minutes.
• Peel and cut carrots and potatoes into bite-sized pieces.
• Add carrots, stir, and cook for 5 minutes.
• Add potatoes, stir, and cook for 30 minutes.
• Melt butter in a small pan and add flour. Cook for 4 minutes, stirring constantly, to make a light roux.
• Add roux and peas to the stew. Stir to combine.
• Cook for a few minutes, until the stew has thickened.
• Remove the bouquet garni and serve.

Notes

• Instead of using water, you may want to swap it with a broth like beef broth, chicken broth, chicken stock,  or even lamb stock if you have any on hand.
• I recommend serving the stew with some fresh crusty bread. 

Nutrition

Calories: 563kcal | Carbohydrates: 28g | Protein: 28g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 246mg | Potassium: 1088mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4430IU | Vitamin C: 40.9mg | Calcium: 131mg | Iron: 8mg