Lamb Stew Recipe

Name: Lamb Stew Recipe
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 8 people
Ingredients: 4 oz Bacon; 2 lbs boneless leg of lamb or lamb shoulder; 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew; 1 tsp black pepper for lamb plus 1/2 tsp for stew; 1/4 cup all-purpose flour or gluten free flour*; 1 large yellow onion; 4 garlic cloves; 1 1/2 cups good red wine; 1 lb button mushrooms; 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; 4 medium carrots; 1/4 cup parsley

User Reviews

5.0

1,722 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings
8 people
Calories
481 kcal
Course
Main Course, Soup
Cuisine
American

Lamb Stew Recipe

Colin Brown

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This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

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Ingredients

Servings

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
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 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 10 oz, peeled and cut into 1/2" thick pieces
1/4 cup parsley finely chopped for garnish

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Instructions

In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Notes

*We used the wine "Soft Red" by Ste Chappell. A Pinot Noir would also work well. ** For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.

Nutrition Information

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Calories 481kcal (24%) Carbs 22g Protein 28g (56%) Fat 27g (42%) Saturated Fat 11g (55%) Cholesterol 82mg (27%) Sodium 1276mg (53%) Potassium 1234mg (35%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 5285IU (106%) Vitamin C 17.1mg (19%) Calcium 67mg (7%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 481 kcal

% Daily Value*

Calories	481kcal	24%
Carbs	22g
Protein	28g	56%
Fat	27g	42%
Saturated Fat	11g	55%
Cholesterol	82mg	27%
Sodium	1276mg	53%
Potassium	1234mg	26%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	5285IU	106%
Vitamin C	17.1mg	19%
Calcium	67mg	7%
Iron	5.6mg	31%