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Lamb Stew

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!

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 -8 servings
Calories: 686 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 3 pounds boneless leg of lamb or lamb shoulder trimmed of excess fat and cut into 1 1/2-inch chunks
  • 1 tablespoon plus 1 ½ teaspoons kosher salt, divided
  • 2 teaspoons ground black pepper divided
  • ¼ cup plus 2 tablespoons all-purpose flour divided
  • 4 ounces thick-cut bacon cut into ¼-inch strips
  • 1 tablespoon canola oil as needed
  • 1 large yellow onion ¼-inch diced
  • 6 cloves minced garlic  about 2 tablespoons
  • 2 tablespoons tomato paste
  • 1 cup dry red wine such as Cabernet Sauvignon or Cotes du Rhone
  • 4 cups beef stock
  • 6 sprigs fresh thyme tied into a bundle
  • 1 ½ pounds baby gold potatoes halved, or quartered if large; or Yukon gold potatoes cut into 1-inch pieces, no need to peel
  • 1 pound medium carrots peeled and cut into diagonal 1-inch pieces, halved if large, about 6 carrots
  • 2 tablespoons unsalted butter at room temperature
  • 1 tablespoon red wine vinegar
  • 1 (10-ounce) package frozen green peas
  • ¼ cup chopped fresh parsley

Instructions

    Cup of Yum
  1. Position oven racks such that you can fit a large Dutch oven or similar overproof pot with a lid inside. Preheat to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Add the onion and cook until beginning to soften, about 4 minutes. Add the garlic and cook 1 minute.
  6. 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.
  7. Return the lamb and bacon to the pot, along with any juices that have collected on the plate.
  8. Add the beef stock, thyme bundle, and the remaining 1 ½ teaspoons salt and 1 teaspoon pepper. Bring to a boil.
  9. Let the stew simmer for 5 minutes, then stir in the potatoes and carrots.
  10. Cover the pot and bake until the vegetables and lamb are super tender, about 1 ½ hours.
  11. 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.
  12. 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

Serving 1(of 6) Calories 686kcal (34%) Carbohydrates 45g (15%) Protein 58g (116%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 170mg (57%) Potassium 1955mg (56%) 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

% 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.