Lamb Stew

This lamb stew recipe features tender chunks of lamb slow-braised with carrots, potatoes, mushrooms, and smoky bacon in a rich red wine and herb-infused broth. Perfect for a hearty family dinner or a cozy weekend meal, this one-pot dish delivers deep, comforting flavors with melt-in-your-mouth texture. Ideal for cold weather cooking and great for make-ahead meals or freezing for later.

Ingredients

• 4 oz bacon (about 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 seasoning lamb) + 1 tsp (for stew)
• 1 tsp black pepper (for seasoning lamb) + 1/2 tsp (for stew)
• 1/4 cup all-purpose flour or gluten-free flour*
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 cups good red wine *
• 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 slices
• 1/4 cup parsley, finely chopped, for garnish

*For gluten-free, use GF flour and check wine label.

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Instructions

1. Brown the Bacon

In a 5-quart Dutch oven, cook the chopped bacon over medium heat until crispy and the fat has rendered. Using a slotted spoon, transfer bacon to a plate.

2. Prepare and Sear the Lamb

While the bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with flour and toss to coat evenly. Working in two batches, sear the lamb in the bacon grease over medium heat for 3–4 minutes per side, until browned. Transfer to the plate with bacon.

3. Cook the Aromatics

Add diced onion to the pot and sauté for 2 minutes. Add garlic and cook for 1 more minute, stirring constantly to prevent burning.

4. Deglaze and Simmer Mushrooms

Pour in the red wine and scrape the bottom of the pot to loosen browned bits. Add mushrooms, bring to a simmer, and cook uncovered for 10 minutes. Preheat oven to 325°F (165°C) while the mushrooms cook.

5. Combine and Cook in the Oven

Return the bacon and lamb to the pot. Add broth, tomato paste, 1 tsp salt, 1/2 tsp pepper, thyme, and bay leaves. Stir in the potatoes and carrots, ensuring potatoes are mostly submerged in liquid. Bring to a boil, then cover the pot and transfer to the preheated oven.

6. Braise Until Tender

Cook for 1 hour and 45 minutes, or until the lamb and potatoes are very tender. Remove bay leaves before serving. Garnish with fresh parsley.

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Why You’ll Love This Recipe

This lamb stew is rich, hearty, and perfect for cozy dinners. The slow braising process creates melt-in-your-mouth lamb, tender vegetables, and a deeply flavorful broth infused with red wine, herbs, and smoky bacon. It’s a classic comfort dish for cold days or special family meals.

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Tips

• For the best flavor, use a good-quality red wine you would drink.
• Cut vegetables into uniform sizes for even cooking.
• For a thicker stew, remove the lid during the last 15 minutes of oven cooking.
• This stew tastes even better the next day after the flavors meld together.

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Variations and Substitutions

• Gluten-Free: Use gluten-free flour and ensure wine and broth are gluten-free.
• Different Meat: Substitute beef chuck roast for lamb for a beef stew variation.
• Vegetable Additions: Add parsnips, turnips, or celery for extra texture.
• No Alcohol: Replace wine with additional beef broth and 1 Tbsp balsamic vinegar.

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FAQs

Can I make this ahead of time?
Yes, lamb stew reheats beautifully and can be made up to 2 days in advance.

Can I freeze it?
Absolutely. Cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the fridge before reheating.

Do I have to use a Dutch oven?
Any oven-safe, heavy-bottomed pot with a tight lid will work.

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Serving Suggestions

• With crusty bread or dinner rolls to soak up the sauce
• Over creamy mashed potatoes or polenta
• With a fresh green salad for contrast
• As part of a cozy winter dinner with a glass of red wine