If you’ve been dreaming of a dish that wraps you in cozy comfort with every spoonful, then the Hearty Lamb Stew with Bacon and Red Wine Recipe is exactly what you need. This luscious stew brings together tender chunks of lamb, smoky bacon, and a rich red wine-infused broth that simmers slowly to develop deep, soul-satisfying flavors. It’s the kind of meal that invites you to slow down, savor each bite, and feel utterly warm inside—perfect for family dinners, chilly evenings, or whenever you crave something truly special.
Ingredients You’ll Need
This recipe’s magic lies in its simplicity: just a handful of thoughtfully chosen ingredients that come together to build layers of flavor, texture, and color. Every component, from the crispy bacon to the earthy mushrooms, works in harmony to create that unforgettable richness.
- 4 oz bacon: Adds a smoky depth and renders flavorful fat for browning the lamb and vegetables.
- 2 lbs boneless leg of lamb or lamb shoulder: Provides tender, hearty meat that’s perfect for slow cooking.
- Sea salt and black pepper: Season the lamb and the stew, enhancing natural flavors without overpowering.
- 1/4 cup all-purpose or gluten-free flour: Helps create a subtle, velvety coating on the lamb pieces for a beautiful stew texture.
- 1 large yellow onion: Gives a sweet, aromatic base that deepens as it cooks.
- 4 garlic cloves: Infuse a mild, savory punch that complements the meat and broth.
- 1 1/2 cups good red wine: De-glazes the pan while adding complexity and body to the stew.
- 1 lb button mushrooms: Thickly sliced for an earthy texture and meaty bite.
- 4 cups low sodium beef broth or stock: The hearty liquid component that tenderizes the lamb and creates a luscious sauce.
- 1 Tbsp tomato paste: Provides concentrated tomato sweetness and richness to balance the acidity of the wine.
- 2 bay leaves: Infuse subtle herbal notes that gently linger in the background.
- 1/2 tsp dried thyme: Adds an aromatic earthiness that pairs beautifully with lamb.
- 1 1/2 lbs small yellow potatoes: Halved or quartered, they soak up the stew juices and provide comforting heartiness.
- 4 medium carrots: Peeled and cut into chunks for sweetness and color contrast.
- 1/4 cup parsley: Finely chopped for a fresh, bright garnish to finish the dish.
How to Make Hearty Lamb Stew with Bacon and Red Wine Recipe
Step 1: Render the Bacon and Brown the Lamb
Start by frying the chopped bacon in a large Dutch oven over medium heat until it turns beautifully crisp and releases its flavorful fat. Use a slotted spoon to remove the bacon and set it aside—this smoky goodness will make the stew sing. Next, season your lamb pieces with sea salt and black pepper, then coat them in flour to help create a delightful crust. Brown the lamb in batches in that bacon fat; this adds both texture and layers of flavor you don’t want to miss.
Step 2: Build the Aromatic Base
With the lamb out of the pot, sauté diced onion for a couple of minutes until soft and translucent. Add minced garlic and stir constantly for another minute to bring out its fragrant goodness without burning. Pour in the red wine to deglaze the pan—this step lifts all the yummy browned bits from the bottom of the pot and infuses the stew with a rich, tangy kick. Toss in the thick-sliced mushrooms, bring the mixture to a simmer, and let it cook uncovered for about 10 minutes so the wine reduces and the mushrooms soften.
Step 3: Combine and Slow Cook in the Oven
Now it’s time to unite all the components. Return both the bacon and browned lamb to the pot. Stir in beef broth, tomato paste, additional seasoning, thyme, and the bay leaves. Add the potatoes and carrots, nestling them into the flavorful broth—you want those potatoes mostly covered to absorb all that deliciousness. Bring everything to a boil, then cover and carefully place the pot in your preheated oven at 325 degrees Fahrenheit. Let the stew cook slowly for 1 hour and 45 minutes. When it’s ready, the lamb will be fall-apart tender, and the potatoes perfectly cooked, soaking up the sumptuous juices.
How to Serve Hearty Lamb Stew with Bacon and Red Wine Recipe
Garnishes
To finish this cozy masterpiece, sprinkle freshly chopped parsley over each serving. The vibrant green not only adds a lovely pop of color but also brings a fresh, slightly peppery note that balances the rich stew perfectly. If you like a little heat, a pinch of freshly ground black pepper on top can elevate it further.
Side Dishes
This stew is hearty all on its own, but for an extra touch, serve it alongside a crusty baguette or warm buttery dinner rolls to soak up every last drop of sauce. Creamy mashed potatoes or buttery polenta can complement the stew as well, making the meal feel even more indulgent and satisfying.
Creative Ways to Present
For a rustic feel, serve the Hearty Lamb Stew with Bacon and Red Wine Recipe in deep, earthenware bowls that keep the stew warm longer. A dollop of crème fraîche or sour cream on the side can add a cooling contrast. If you’re hosting, turning this stew into individual servings in mini cast-iron pots makes for an impressive and inviting presentation your guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover stew tastes even better the next day, as the flavors meld together beautifully overnight. Store it in an airtight container in the refrigerator for up to 3 days. Before covering, be sure the stew has cooled completely to maintain freshness and avoid sogginess.
Freezing
This stew freezes wonderfully, making it a great option for meal prep. Portion it into freezer-safe containers and freeze for up to 2 months. When you want to enjoy it, thaw overnight in the refrigerator for best texture and flavor.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to ensure even warmth without breaking down the tender lamb too much. You can add a splash of broth or water if the stew has thickened too much. Alternatively, microwave in short bursts, stirring in between, until piping hot.
FAQs
Can I use a different cut of lamb for this stew?
Absolutely! While boneless leg or shoulder is ideal for slow cooking, you can use lamb shanks or even stew meat if preferred. Just be mindful that cooking times might vary slightly depending on the cut’s toughness.
What type of red wine works best in this recipe?
Choose a dry red wine you enjoy drinking, like Cabernet Sauvignon, Merlot, or Pinot Noir. The wine’s quality matters because it contributes significant flavor, so avoid anything too sweet or overly cheap.
Is there a gluten-free version of the Hearty Lamb Stew with Bacon and Red Wine Recipe?
Yes! Simply swap out the all-purpose flour for a gluten-free alternative like rice flour or a gluten-free blend. This change won’t compromise the stew’s texture or taste one bit.
Can I make this stew on the stovetop instead of the oven?
Definitely! After combining all the ingredients, simmer the stew gently on the stovetop, covered, for about 2 hours or until the meat and vegetables are tender. Just keep an eye on the liquid level and add broth as needed.
How do I get the potatoes creamy without falling apart?
Cutting the potatoes into uniform pieces helps them cook evenly. Adding them towards the end of cooking and making sure they’re mostly submerged in broth ensures they get tender without disintegrating into the stew.
Final Thoughts
There’s something truly special about the Hearty Lamb Stew with Bacon and Red Wine Recipe that makes it a treasured dish for any season. From the tender meat to the rich, wine-kissed broth and earthy veggies, it’s all about those heartwarming flavors coming together. Give it a try, invite your favorite people, and prepare to create memories over a bowl that feels like a big, delicious hug. You won’t regret bringing this classic comfort to your table.
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Hearty Lamb Stew with Bacon and Red Wine Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Stew
- Method: Baking
- Cuisine: British
Description
This hearty Lamb Stew recipe combines tender lamb, savory bacon, and a medley of vegetables slow-cooked in a rich red wine and beef broth base. Perfect for cold days, the stew is cooked in a dutch oven and finished in the oven, resulting in succulent, melt-in-your-mouth lamb accompanied by flavorful potatoes, carrots, and mushrooms. It’s a comforting and classic dish ideal for family gatherings or special occasions.
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
- 1 tsp black pepper for lamb
- 1/4 cup all-purpose flour or gluten free flour
- 1 tsp salt for stew
- 1/2 tsp black pepper for stew
- 1/2 tsp dried thyme
- 2 bay leaves
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
- 1 1/2 cups good red wine
- 4 cups low sodium beef broth or stock
- 1 Tbsp tomato paste
Instructions
- Cook Bacon: In a 5-quart Dutch oven, sauté the chopped bacon over medium heat until browned and the fat has rendered out. Remove the bacon with a slotted spoon and set aside on a large plate.
- 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. In the hot bacon grease, brown the lamb in two batches over medium heat, cooking each piece for 3–4 minutes per side until nicely browned. Transfer browned lamb to the plate with the bacon.
- Sauté Aromatics and Mushrooms: Add the diced onion to the Dutch oven and sauté for 2 minutes until soft. Add minced garlic and cook for another minute, stirring constantly to prevent burning. Pour in 1 1/2 cups red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Add the sliced mushrooms, bring the mixture to a simmer, and cook uncovered for 10 minutes to reduce and concentrate flavors. Meanwhile, preheat the oven to 325°F (163°C).
- Combine and Oven Cook: Return the cooked bacon and browned lamb to the pot. Add 4 cups of beef broth, 1 tablespoon tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon dried thyme, and 2 bay leaves. Stir in the halved/quartered potatoes and carrot pieces, ensuring the potatoes are mostly submerged in the liquid. Bring the stew to a boil on the stovetop, then cover the pot with a lid and carefully transfer it to the preheated oven. Cook for 1 hour and 45 minutes until the potatoes and lamb are very tender.
- Serve: Remove the stew from the oven, discard bay leaves, and garnish with finely chopped parsley before serving warm. The stew pairs well with crusty bread or creamy mashed potatoes.
Notes
- Use gluten-free flour if you want a gluten-free version.
- Choose a good quality dry red wine such as Cabernet Sauvignon or Merlot for best flavor.
- Low sodium beef broth helps control the saltiness; adjust salt seasoning as needed.
- Make sure to brown the lamb well for deeper flavor development.
- Leftovers keep well in the refrigerator for up to 3 days and make great reheated meals.
