Hearty Oven-Braised Lamb Stew with Mushrooms, Potatoes, and Carrots Recipe

If you’re looking for a comforting meal that warms you from the inside out, I can’t recommend my Hearty Oven-Braised Lamb Stew with Mushrooms, Potatoes, and Carrots Recipe enough. This dish is a celebration of tender lamb simmered slowly with earthy mushrooms, creamy potatoes, and sweet carrots — all infused with rich, savory flavors from bacon, garlic, and red wine. Trust me, once you try this stew, it’ll become a staple in your home just like it is in mine.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor and heartiness. Choosing a good quality lamb and a decent red wine makes a noticeable difference, so don’t skimp there. Also, smaller potatoes help them cook evenly and soak up all the stew’s richness.

• Bacon: Adds smoky depth and renders the perfect fat for browning the lamb.
• Lamb (boneless leg or shoulder): These cuts are ideal for slow cooking and become tender without falling apart.
• Sea salt & black pepper: Simple seasoning essentials that bring out the natural flavors.
• All-purpose flour: Lightly coats the lamb to develop a beautiful crust and thickens the stew naturally.
• Yellow onion: Builds the savory base after the bacon fat.
• Garlic cloves: For that aromatic punch that elevates the whole dish.
• Good red wine: Key for deglazing and adding a fruity, acidic balance.
• Button mushrooms: Their earthy flavor complements the lamb perfectly.
• Low sodium beef broth: A flavorful but mild liquid base that lets the lamb shine.
• Tomato paste: A little umami booster that deepens the stew’s color and taste.
• Bay leaves & dried thyme: Classic herbs that bring subtle fragrance without overpowering.
• Small yellow potatoes: Creamy interior and tender skins—perfect for stewing.
• Carrots: Their natural sweetness brightens the stew and adds nice texture.
• Fresh parsley: Brightens the finished stew with a fresh pop of green.

Variations

I love how adaptable this Hearty Oven-Braised Lamb Stew with Mushrooms, Potatoes, and Carrots Recipe is—you can easily tailor it to fit whatever ingredients you have or suit your taste buds. Don’t be afraid to experiment with herbs or swap veggies to keep it exciting.

• Add root vegetables: I’ve tried parsnips or turnips instead of carrots and it creates a nice twist with a different sweetness and texture.
• Swap mushrooms: For a more intense flavor, I sometimes use cremini or shiitake mushrooms. They soak up the broth beautifully.
• Make it gluten-free: Just swap the all-purpose flour for your favorite gluten-free flour blend when coating the lamb.
• Spicier version: Throw in a pinch of smoked paprika or red pepper flakes for a warming little kick that my family can’t get enough of.

How to Make Hearty Oven-Braised Lamb Stew with Mushrooms, Potatoes, and Carrots Recipe

Step 1: Render the bacon and brown the lamb

Start by cooking the chopped bacon in your Dutch oven over medium heat until it is nice and browned and the fat has been released—that’s liquid gold for developing flavor! Use a slotted spoon to transfer the bacon to a plate, leaving all that flavorful fat behind. Next, toss the lamb pieces with salt, pepper, and flour until they’re all coated evenly. Brown them in batches in the hot bacon fat, about 3-4 minutes per side, until each piece gets a lovely crust. This step is key for locking in flavor, so don’t rush it! Once browned, move the lamb to the plate with the bacon.

Step 2: Build your flavor base

Now add the diced onion to the pot and sauté for around 2 minutes until softened but not browned. Stir in minced garlic and cook for just one more minute—be careful not to burn the garlic, or it’ll turn bitter. Pour in your red wine and use a wooden spoon to scrape up the delicious browned bits stuck to the bottom (this is called deglazing and it adds amazing depth). The mushrooms go in next, and you want to simmer the mixture uncovered for about 10 minutes — this reduces the wine a bit and lets those mushroom juices mingle beautifully.

Step 3: Combine everything and braise low and slow

Return the bacon and lamb to the pot, then add the beef broth, tomato paste, salt, pepper, thyme, and bay leaves. Stir in the potatoes and carrots, making sure the potatoes are mostly submerged — they’ll soak up so much flavor this way. Bring the whole pot to a boil on the stovetop, then cover it and carefully move it to your preheated oven set at 325˚F. Let it braise gently for 1 hour and 45 minutes. When you peek in, the lamb should be fall-apart tender and the potatoes silky soft — that’s the magic of slow oven cooking!

How to Serve Hearty Oven-Braised Lamb Stew with Mushrooms, Potatoes, and Carrots Recipe

Garnishes

I always finish with a generous sprinkling of finely chopped fresh parsley—it adds a fresh, vibrant flavor and a pop of color that contrasts beautifully with the rich stew. Sometimes, I also like to add a dollop of crème fraîche or a sprinkle of grated Parmesan for a creamy twist that my guests rave about.

Side Dishes

This stew stands strong on its own, but I love serving it with crusty bread to soak up every last drop of sauce. Mashed root vegetables or a simple green salad can also be a nice balance if you want to lighten things up a bit.

Creative Ways to Present

For family dinners or special occasions, I sometimes serve this stew in individual rustic ceramic bowls with a sprig of thyme on top. It makes it feel that much more intimate and festive. On cold winter nights, lighting a candle nearby adds that cozy ambiance that turns dinner into an experience.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, the flavors only get better after sitting overnight. Just be sure to let it cool before refrigerating to keep the lamb tender.

Freezing

This stew freezes beautifully! I portion it into meal-sized containers and freeze for up to 3 months. When thawed, the texture and flavor remain almost as good as freshly made, which is great for quick, hearty meals on busy days.

Reheating

I prefer reheating gently on the stovetop over low heat, stirring occasionally to prevent sticking and to redistribute the flavors evenly. You can add a splash of broth if it seems a bit thick. Avoid the microwave if you want to keep the lamb juicy and avoid drying out the potatoes.

FAQs

Final Thoughts

I absolutely love how this Hearty Oven-Braised Lamb Stew with Mushrooms, Potatoes, and Carrots Recipe turns out every time — the lamb is irresistibly tender and the veggies soak up all that rich, savory goodness. It’s a recipe that comforts the soul, and I hope it becomes as beloved in your home as it is in mine. Give it a go, and enjoy the delicious slow-cooked magic that only a long, gentle braise can bring.

Hearty Oven-Braised Lamb Stew with Mushrooms, Potatoes, and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 142 reviews

• Author: Villerius
• Prep Time: 30 min
• Cook Time: 140 min
• Total Time: 170 min
• Yield: 8 servings
• Category: Stew
• Method: Baking
• Cuisine: European

Print Recipe

Pin Recipe

---

Description

This hearty Lamb Stew recipe is a comforting one-pot meal featuring tender lamb pieces, smoky bacon, flavorful vegetables, and rich red wine. Slow-cooked in the oven, the stew develops deep, savory flavors and melt-in-your-mouth textures, perfect for a cozy dinner.

---

Ingredients

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Bacon: In a 5-quart dutch oven, sauté the chopped bacon over medium heat until browned and fat is released. Use a slotted spoon to transfer the bacon to a large plate, leaving the bacon fat in the pot.
2. Prepare and Brown Lamb: While the bacon cooks, season the lamb pieces with 1/2 tablespoon sea salt and 1 teaspoon black pepper. Sprinkle with 1/4 cup flour and toss to coat evenly. Brown the lamb in two batches in the hot bacon grease over medium heat, cooking 3-4 minutes per side until browned. Transfer browned lamb pieces to the plate with the bacon.
3. Sauté Vegetables and Deglaze: Add the diced onion to the dutch oven and sauté for 2 minutes until softened. Add the minced garlic and cook for another minute, stirring constantly. Pour in 1 1/2 cups of red wine, scraping the bottom of the pot to deglaze and lift browned bits. Add the sliced mushrooms, bring to a simmer, and cook uncovered for 10 minutes to reduce and concentrate flavors.
4. Assemble Stew and Begin Cooking: Preheat the oven to 325°F (163°C). Return the bacon and lamb to the pot. Add 4 cups of low sodium beef broth, 1 tablespoon tomato paste, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 2 bay leaves. Stir to combine.
5. Add Vegetables and Bake: Stir in the potatoes and carrots, ensuring the potatoes are mostly submerged in liquid. Bring the stew to a boil on the stovetop. Once boiling, cover the dutch oven and carefully transfer it to the preheated oven. Bake at 325°F for 1 hour and 45 minutes, until the lamb and vegetables are very tender.
6. Finish and Garnish: Remove the stew from the oven and discard bay leaves. Stir the stew, adjust seasoning if needed, and sprinkle with finely chopped parsley before serving.

---

Notes

• This lamb stew is loaded with hearty, healthy ingredients that bring rich, savory flavors.
• The recipe uses a one-pot cooking method for easy cleanup and convenience.
• The slow oven cooking time makes the lamb and vegetables tender and flavorful.
• You can substitute all-purpose flour with gluten-free flour to accommodate dietary needs.
• Use a good quality red wine for best depth of flavor—Cabernet Sauvignon or Merlot pairs well.

---

Nutrition

• Serving Size: 1 serving
• Calories: 481
• Sugar: 3 g
• Sodium: 1276 mg
• Fat: 27 g
• Saturated Fat: 11 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 82 mg