Description

This hearty Lamb Stew recipe features tender, flavorful pieces of lamb slow-cooked with bacon, mushrooms, potatoes, carrots, and aromatic herbs in a rich red wine and beef broth sauce. Perfect as a comforting one-pot meal, the stew is simmered gently in the oven to develop deep, savory flavors and melt-in-your-mouth textures.

Ingredients

Scale

Meat and 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 and 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 and 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 and 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

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Instructions

Sauté Bacon: In a 5-quart Dutch oven, sauté the chopped bacon over medium heat until browned and the fat is rendered. Use a slotted spoon to transfer the bacon to a large plate, leaving the bacon fat in the pot.
Prepare and Brown Lamb: While cooking the bacon, season the lamb pieces with 1/2 tablespoon sea salt and 1 teaspoon black pepper. Sprinkle the flour over the lamb and toss to coat evenly. In batches, brown the lamb in the hot bacon fat over medium heat, about 3-4 minutes per side, then transfer browned lamb to the plate with bacon.
Sauté Onions and Garlic: Add the diced onion to the Dutch oven and sauté for 2 minutes. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
Deglaze with Wine and Cook Mushrooms: Pour in 1 1/2 cups red wine to deglaze the pot, scraping the bottom to lift all browned bits. Add the sliced mushrooms and bring the mixture to a simmer, cooking uncovered for 10 minutes to reduce and concentrate the flavors. Meanwhile, preheat your oven to 325°F (163°C).
Add Remaining Ingredients and Transfer to Oven: Return the bacon and lamb to the pot. Stir in 4 cups beef broth, 1 tablespoon tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and the bay leaves. Add the potatoes and carrots, making sure the potatoes are mostly submerged in the liquid.
Simmer in Oven: Bring the stew to a boil on the stovetop, then cover and carefully transfer the Dutch oven to the preheated oven. Cook for 1 hour and 45 minutes, until the lamb and potatoes are very tender and flavors are fully developed.
Finish and Garnish: Remove the stew from the oven, discard bay leaves, check seasoning, and sprinkle with finely chopped parsley before serving.

Notes

This lamb stew is loaded with hearty, healthy ingredients making it a nutritious one-pot meal.
The long simmering time in the oven is key to creating tender lamb morsels and perfectly cooked vegetables.
You can substitute gluten free flour to make this stew gluten free.
Use a good quality red wine that you enjoy drinking, as it will influence the stew’s final flavor.

Nutrition

Serving Size: 1 serving
Calories: 481
Sugar: 3 g
Sodium: 1276 mg
Fat: 27 g
Saturated Fat: 11 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 82 mg