Lamb Stew Recipe

This easy lamb stew recipe offers a rich, comforting meal made with tender lamb, flavorful vegetables, and a hearty broth. Using ingredients like red wine, garlic, and bacon, the stew is slow-cooked to perfection, ensuring deep flavors in every bite. Perfect for cozy dinners, this lamb stew can be served with mashed potatoes, crusty bread, or a fresh salad for a complete meal. Ideal for special occasions or family meals, it’s a versatile dish that’s sure to impress your guests. Whether you’re looking to prepare a simple one-pot dinner or want to make a flavorful dish for a crowd, this lamb stew recipe is a great option.

Ingredients

• 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
• 1/2 Tbsp sea salt for the lamb plus 1 tsp for the stew
• 1 tsp black pepper for lamb plus 1/2 tsp for the stew
• 1/4 cup all-purpose flour (or gluten-free flour if preferred)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 cups good red wine (such as Cabernet Sauvignon or Merlot)
• 1 lb button mushrooms, thickly sliced
• 4 cups low sodium beef broth or stock
• 1 Tbsp tomato paste
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 1/2 lbs small yellow potatoes, halved or quartered into 1″ pieces
• 4 medium carrots (about 10 oz), peeled and cut into 1/2″ thick pieces
• 1/4 cup parsley, finely chopped for garnish

Instructions

1. Prepare the Bacon:
   • In a 5-quart Dutch oven, sauté the chopped bacon over medium heat until browned and the fat is released. Use a slotted spoon to transfer the bacon to a plate and set aside.
2. Season the Lamb:
   • While the bacon cooks, season the lamb pieces with 1/2 Tbsp sea salt and 1 tsp black pepper. Sprinkle with 1/4 cup flour and toss to coat the lamb evenly.
3. Brown the Lamb:
   • In the same Dutch oven with the bacon grease, brown the lamb in batches over medium heat (about 3-4 minutes per side). Once browned, transfer the lamb to the plate with the bacon.
4. Sauté the Vegetables:
   • Add the diced onion to the pot and sauté for about 2 minutes. Add the garlic and cook for another minute, stirring constantly.
5. Deglaze with Wine:
   • Pour in the red wine, scraping the bottom of the pot to deglaze and release any flavorful bits.
6. Cook the Mushrooms:
   • Stir in the sliced mushrooms and bring the mixture to a simmer. Let it cook uncovered for 10 minutes, allowing the mushrooms to release their moisture.
7. Prepare the Stew:
   • Preheat the oven to 325°F (163°C). Return the bacon and lamb to the pot. Add the beef broth, tomato paste, 1 tsp salt, 1/2 tsp pepper, dried thyme, and bay leaves. Stir in the potatoes and carrots, ensuring the potatoes are mostly submerged in the liquid.
8. Cook in the Oven:
   • Bring the stew to a boil on the stovetop, then cover the pot and carefully transfer it to the preheated oven. Cook for 1 hour and 45 minutes, or until the lamb and potatoes are tender.
9. Finish and Serve:
   • Remove the stew from the oven and discard the bay leaves. Garnish with finely chopped parsley before serving.

---

Why You’ll Love This Recipe

This lamb stew is a comforting, hearty dish filled with tender lamb, flavorful vegetables, and savory broth. The combination of red wine, bacon, and tomato paste creates a rich base, while the slow-cooking method ensures that all the ingredients meld together perfectly. Ideal for cozy family dinners or a special occasion, this stew is both easy to make and deeply satisfying.

Tips

• Browning the lamb in batches is essential to developing a rich flavor. Don’t overcrowd the pan to ensure even browning.
• Choose a good-quality red wine for the best flavor. The wine will cook down and enrich the broth.
• Let the stew cook uncovered for 10 minutes to allow the mushrooms to soften and release their flavor before covering and baking.

Variations and Substitutions

• Vegetable substitutions: You can swap out the potatoes for sweet potatoes, or add parsnips for a different flavor profile.
• Gluten-free option: Use gluten-free flour to coat the lamb for a gluten-free version of the stew.
• Herb variations: Add rosemary, oregano, or bay leaves for a different herb flavor. Fresh herbs can be used instead of dried thyme.
• Alternative meats: If you prefer, you can use beef chuck or pork shoulder instead of lamb for a different take on the stew.

FAQs

Can I make this stew ahead of time? Yes, this stew actually tastes better the next day as the flavors continue to develop. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat.

Can I use a slow cooker instead of the oven? Yes, you can use a slow cooker! After browning the lamb and sautéing the onions and garlic, transfer everything to the slow cooker and cook on low for 6-8 hours or until tender.

Can I freeze this stew? Yes, lamb stew can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Reheat on the stove when ready to serve.

Serving

This lamb stew pairs wonderfully with crusty bread, mashed potatoes, or a fresh green salad. For a complete meal, serve it alongside some roasted vegetables or a light, tangy side dish like coleslaw.

Suggestions

• Garnish with fresh parsley to add a burst of color and freshness to the rich, savory stew.
• Serve with a glass of red wine like the one you used in the stew for a seamless pairing.