Description
This hearty lamb stew recipe combines tender lamb, savory bacon, and wholesome vegetables slow-cooked to perfection in a rich red wine and broth base. It’s a comforting one-pot meal perfect for cozy dinners, featuring succulent meat, earthy mushrooms, and garden-fresh herbs for a classic, flavorful stew.
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 and 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 Herbs
- 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 Flavorings
- 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 chopped bacon over medium heat until browned and the fat has rendered out. Use a slotted spoon to transfer the bacon pieces to a large plate, leaving the bacon fat in the pot.
- Season and Brown Lamb: While the bacon cooks, season the lamb pieces with 1/2 tablespoon sea salt and 1 teaspoon black pepper. Sprinkle the 1/4 cup flour over the lamb and toss to coat evenly. Working in batches, brown the lamb in the hot bacon fat over medium heat, about 3-4 minutes per side, until a deep golden crust forms. Transfer browned lamb to the plate with bacon.
- Sauté Onions and Garlic: Add the diced onion to the pot and sauté for 2 minutes until translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Deglaze with Wine and Simmer Mushrooms: Pour in 1 1/2 cups of good red wine, scraping the bottom of the pot to loosen any browned bits. Add the sliced mushrooms, bring the mixture to a gentle simmer, and cook uncovered for 10 minutes to reduce and concentrate flavors. Meanwhile, preheat the oven to 325˚F.
- Add Remaining Ingredients and Transfer to Oven: Return the cooked bacon and browned lamb to the pot. Add 4 cups low sodium beef broth, 1 tablespoon tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 2 bay leaves. Stir to combine. Then stir in the cut potatoes and carrots, ensuring the potatoes are mostly submerged in the liquid.
- Cook Stew in Oven: Bring the stew to a boil on the stovetop, then cover the Dutch oven with its lid and transfer carefully to the preheated oven. Cook for 1 hour and 45 minutes at 325˚F until the lamb and vegetables are very tender and flavorful.
- Finish and Serve: Remove the bay leaves, adjust seasoning if needed, garnish with finely chopped parsley, and serve the stew hot for a comforting and satisfying meal.
Notes
- This lamb stew is packed with hearty and healthy ingredients, making it a nutritious and filling one-pot meal.
- The long, slow simmering in the oven breaks down the lamb shoulder to make it incredibly tender and flavorful.
- Using good quality red wine adds depth and richness to the stew.
- For a gluten-free version, substitute all-purpose flour with gluten free flour.
- Leftovers taste even better the next day as flavors continue to develop.
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
