Hearty Lamb Stew
This one-pot lamb stew is rich and satisfying, perfect for special occasions or chilly evenings. It’s easy to prepare, with a lengthy baking time that ensures tender lamb and flavorful vegetables.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 50 minutes
- Servings: 8 people
Full Ingredient List
- 4 oz bacon
- 2 lbs boneless leg of lamb or lamb shoulder
- 1/4 cup all-purpose flour or gluten-free flour
- 1 large yellow onion
- 4 garlic cloves
- 1 1/2 cups red wine
- 1 lb button mushrooms
- 4 cups beef broth or stock
- 1 Tbsp tomato paste
- 1 1/2 lbs small yellow potatoes
- 4 medium carrots
- 1/4 cup parsley
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 bay leaves
Main Stew
Tools and Equipment
- Dutch oven (5 Qt)
- slotted spoon
- oven
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 oz | bacon | chopped into 1/4" strips | turkey bacon |
| 2 lbs | boneless leg of lamb or lamb shoulder | trimmed of excess fat, cut into 1 1/2" pieces | |
| 1/4 cup | all-purpose flour | or gluten-free flour | cornstarch, gluten-free flour |
| 1 large | yellow onion | diced | white onion |
| 4 | garlic cloves | minced | |
| 1 1/2 cups | red wine | good quality | beef broth |
| 1 lb | button mushrooms | thickly sliced | cremini mushrooms |
| 4 cups | beef broth or stock | low sodium | vegetable broth |
| 1 Tbsp | tomato paste | ||
| 1 1/2 lbs | small yellow potatoes | halved or quartered into 1" pieces | |
| 4 medium, 10 oz | carrots | peeled and cut into 1/2" thick pieces | |
| 1/4 cup | parsley | finely chopped for garnish |
Instructions
- Step 1: In a Dutch oven, sauté bacon over medium heat until browned and fat is released. Remove with a slotted spoon. (Tips: Use bacon fat for extra flavor when cooking the lamb.)
- Step 2: Season lamb pieces with salt and pepper, coat with flour. Brown in bacon grease over medium heat, then transfer to a plate. (Tips: Brown the lamb in batches for even cooking.)
- Step 3: Add diced onion to pot, sauté for 2 minutes. Add garlic and sauté another minute. Deglaze with wine, add mushrooms, simmer uncovered for 10 minutes. (Tips: Scraping the bottom of the pot helps release flavorful bits.)
- Step 4: Return bacon and lamb to the pot. Add broth, tomato paste, salt, pepper, thyme, and bay leaves. Stir in potatoes and carrots. (Tips: Ensure potatoes are mostly submerged in the liquid.)
- Step 5: Bring to a boil, cover, and transfer to a preheated oven at 325˚F for 1 hour and 45 minutes. (Tips: Check the oven temperature is correct to ensure even cooking.)
Seasoning and Garnish
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 tsp for stew | sea salt | ||
| 1/2 tsp for stew | black pepper | ||
| 1/2 tsp | dried thyme | fresh thyme | |
| 2 | bay leaves |
Instructions
Additional Information
Notes: Serve the stew with crusty bread to soak up the rich broth. Adjust the seasoning to taste before serving.