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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
