Description
This hearty Lamb Stew recipe features tender lamb, savory bacon, mushrooms, carrots, and potatoes slowly cooked in a rich red wine and beef broth base. Perfect for a comforting one-pot meal, it delivers melt-in-your-mouth lamb and flavorful vegetables with a long, slow oven braise.
Ingredients
Scale
Meat & Bacon
- 4 oz bacon (4 strips, chopped into 1/4″ strips)
- 2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2″ pieces)
Seasonings & Flour
- 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
- 1 tsp black pepper for lamb plus 1/2 tsp for stew
- 1/4 cup all-purpose flour or gluten free flour*
Vegetables & Aromatics
- 1 large yellow onion (diced)
- 4 garlic cloves (minced)
- 1 lb button mushrooms (thickly sliced)
- 1 1/2 lbs small yellow potatoes (halved or quartered into 1″ pieces)
- 4 medium carrots (10 oz, peeled and cut into 1/2″ thick pieces)
- 1/4 cup parsley (finely chopped for garnish)
Liquids & Herbs
- 1 1/2 cups good red wine (*)
- 4 cups low sodium beef broth or stock
- 1 Tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
Instructions
- Cook bacon: In a 5Qt dutch oven, sauté chopped bacon over medium heat until browned and fat is released. Use a slotted spoon to transfer bacon to a large plate, reserving the bacon fat in the pot.
- Season and brown lamb: While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat evenly. Cook lamb in two batches in hot bacon grease over medium heat until browned on all sides, about 3-4 minutes per side. Transfer browned lamb to the plate with bacon.
- Sauté aromatics and mushrooms: Add diced onion to the pot and sauté for 2 minutes until softened. Add minced garlic and cook for another minute, stirring constantly to prevent burning. Pour in 1 1/2 cups red wine, scraping the bottom of the pot to deglaze and lift flavorful browned bits. Add sliced mushrooms, bring to a simmer, and cook uncovered for 10 minutes to reduce and deepen flavor. Meanwhile preheat your oven to 325˚F.
- Add remaining ingredients and braise: Return the cooked bacon and lamb to the pot. Add beef broth, tomato paste, 1 tsp salt, 1/2 tsp pepper, dried thyme, and bay leaves. Stir in potatoes and carrots, ensuring the potatoes are mostly submerged in the liquid. Bring mixture to a boil on stovetop.
- Oven cook: Cover the dutch oven with a lid and carefully transfer it to the preheated oven at 325˚F. Braise for 1 hour and 45 minutes or until the potatoes and lamb are very tender and flavors meld together beautifully.
- Garnish and serve: Remove bay leaves, sprinkle finely chopped parsley over the stew, and serve hot. Enjoy a flavorful, hearty meal perfect for cozy dinners.
Notes
- This lamb stew is loaded with hearty, healthy ingredients that make it a well-rounded meal.
- The recipe is simple and convenient as a one-pot meal with easy steps.
- The long, slow oven braise makes the lamb and vegetables tender and flavorful, melting in your mouth.
- For gluten-free option, use gluten-free flour instead of all-purpose flour.
- A good quality red wine enhances depth of flavor in the stew.
Nutrition
- Serving Size: 1 serving
- Calories: 481 kcal
- Sugar: 3 g
- Sodium: 1276 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 82 mg
