Lamb Stew
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
6 -8 servings
-
Calories
686 kcal
Lamb Stew
Report
Tender lamb and veggies are simmered in a rich red wine sauce to make this lamb stew recipe a hearty one-pot meal perfect for chilly days!
Share:
Ingredients
- 3 pounds leg of lamb trimmed of excess fat and cut into 1 1/2-inch chunks, boneless, or lamb shoulder
- 1 tablespoon plus 1 ½ teaspoons kosher salt, divided
- 2 teaspoons black pepper divided, ground
- ¼ cup all-purpose flour divided, plus 2 tablespoons
- 4 ounces Bacon cut into ¼-inch strips, thick-cut
- 1 tablespoon canola oil as needed
- 1 yellow onion ¼-inch diced, large
- 6 cloves garlic about 2 tablespoons, minced
- 2 tablespoons tomato paste
- 1 cup red wine such as Cabernet Sauvignon or Cotes du Rhone, dry
- 4 cups beef stock
- 6 thyme tied into a bundle, sprigs, fresh
- 1 ½ pounds gold potato halved, or quartered if large; or Yukon gold potatoes cut into 1-inch pieces, no need to peel, baby size
- 1 pound carrot peeled and cut into diagonal 1-inch pieces, halved if large, about 6 carrots, medium
- 2 tablespoons butter at room temperature, unsalted
- 1 tablespoon red wine vinegar
- 1 green peas frozen, 10-ounce package
- ¼ cup parsley chopped, fresh
Instructions
- Position oven racks such that you can fit a large Dutch oven or similar overproof pot with a lid inside. Preheat to 350°F.
- Pat the lamb dry and transfer to a large bowl. Toss first with 1 tablespoon salt and 1 teaspoon pepper, then sprinkle ¼ cup of the flour over the top and toss once more to coat. Set aside.
- Heat a large Dutch oven or similar over medium heat. Add the bacon and cook until the bacon is crisp and the fat has rendered, about 4 minutes. With a slotted spoon, transfer to a large plate, leaving the drippings in the pot.
- Increase the pot heat to medium high. Add part of the lamb cubes to the pot in a single layer, ensuring they do not touch. Brown on all sides, then transfer to the plate with the bacon. Repeat with the remaining lamb, cooking it in batches (I needed 3 batches total). Each batch should take around 5 minutes. If at any point the pot becomes dry, add the canola oil as needed. Discard any excess flour at the bottom of the bowl.
- Add the onion and cook until beginning to soften, about 4 minutes. Add the garlic and cook 1 minute.
- Stir in the tomato paste and cook for 1 minute. Pour in the wine, stirring to scrape up any bits stuck on the bottom of the pan. Let simmer until reduced by about approximately half, 1 to 2 minutes.
- Return the lamb and bacon to the pot, along with any juices that have collected on the plate.
- Add the beef stock, thyme bundle, and the remaining 1 ½ teaspoons salt and 1 teaspoon pepper. Bring to a boil.
- Let the stew simmer for 5 minutes, then stir in the potatoes and carrots.
- Cover the pot and bake until the vegetables and lamb are super tender, about 1 ½ hours.
- In a small bowl, mash the remaining 2 tablespoons of flour with the butter. Stir into the stew and simmer for 3 to 4 minutes to thicken it further. Stir in the red wine vinegar.
- Remove the pot from the heat. Stir in the peas and parsley. Taste and adjust the seasoning as desired; depending upon the saltiness of your beef stock, you may need a few big pinches of salt.
Notes
- TO STORE: Refrigerate lamb stew in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: Freeze lamb stew in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the potatoes will be a bit mealy after freezing, but since they’re not a main ingredient here, it’s not super noticeable.
- TO STORE: Refrigerate lamb stew in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: Freeze lamb stew in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the potatoes will be a bit mealy after freezing, but since they’re not a main ingredient here, it’s not super noticeable.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
686kcal
(34%)
Carbohydrates
45g
(15%)
Protein
58g
(116%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.2g
(10%)
Cholesterol
170mg
(57%)
Potassium
1955mg
(42%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
13856IU
(277%)
Vitamin C
53mg
(59%)
Calcium
108mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 686kcal | 34% |
| Carbohydrates | 45g | 15% |
| Protein | 58g | 116% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 170mg | 57% |
| Potassium | 1955mg | 42% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 13856IU | 277% |
| Vitamin C | 53mg | 59% |
| Calcium | 108mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
