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
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
- 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.
