Lamb Stew Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
10 servings
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Calories
492 kcal
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Course
Main Course
Lamb Stew Recipe
Description
The recipe starts by frying chopped bacon until crisp, then browning lamb pieces coated lightly in flour to build a flavorful crust. Onion and garlic are sautéed before deglazing the pot with red wine, which adds acidity and richness. Mushrooms are added and cooked down to infuse umami into the stew. The browned meat and bacon return to the pot along with beef broth, Worcestershire sauce, tomato paste, herbs, and root vegetables like potatoes, carrots, and celery. Bay leaves add subtle aroma.
The stew simmers slowly to tenderize the lamb, allowing collagen to break down for a velvety consistency while the vegetables absorb the savory broth. Sweet peas are stirred in near the end for freshness and color. The dish results in a hearty, multifaceted stew with balanced texture and flavor.
Lamb shoulder is preferred for its marbling and tenderness when cooked low and slow. Browning meat in small batches to avoid steaming, seasoning at each stage, and using flour coating for thickness are important techniques. If needed, the stew can be thickened with a cornstarch slurry. Avoid overcooking lamb to prevent chewiness.
Ingredients
- 8 oz Bacon chopped into 1/4" strips
- 2 lbs leg of lamb trimmed of excess fat and cut into 1 1/2" pieces, boneless, or lamb shoulder
- 1 teaspoon salt or to taste, sea salt
- 1 teaspoon black pepper ground
- 1/4 cup all-purpose flour
- 1 yellow onion diced, large
- 4 cloves garlic minced
- 1 1/2 cups red wine or broth
- 1 lb baby bella mushroom sliced
- 4 cups beef broth low sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon rosemary chopped, fresh
- 1 1/2 lbs potato halved or quartered, red
- 4 carrot peeled and cut into 1/2" thick pieces, medium
- 2 celery chopped, ribs
- 1 cup peas frozen, sweet
- 2 bay leaf
Garnish:
- 1/4 cup parsley finely chopped
- rosemary fresh
Instructions
- In a large, 5-qt Dutch oven placed over medium heat, saute the chopped bacon until browned and crispy. With a slotted spoon, transfer the bacon to a large plate and set aside.
- Add lamb meat to a large bowl and season it with one teaspoon salt and pepper. Sprinkle with 1/4 cup flour and toss to coat.
- Preheat oven to 350 degrees F.
- Cook the lamb pieces in 2 batches in the hot bacon grease over medium heat until browned. It will take about 3-4 minutes per side. Then, transfer the meat to the plate with the bacon.
- Add diced onion to the dutch oven and sauté for 2 mins. Add garlic and cook for another minute, stirring constantly.
- Add 1 1/2 cups of wine, scraping the bottom of the pot with a wooden spoon to deglaze it.
- Add sliced mushrooms, bring the stew to a simmer, and cook it uncovered for 10 mins.
- Add bacon and lamb to the pot and the beef broth with the rest of the ingredients, except for sweet peas. Press the potatoes to be submerged in liquid mostly.
- Season with salt and pepper.
- Bring to a boil, then cover with the lid. Carefully transfer to the preheated oven and cook for 1 hour and 45 minutes to 2 hours.
- Stir in the frozen sweet peas in the last 30 minutes of cooking. Taste and adjust for salt and pepper.
- When done, the potatoes and lamb should be very tender.
- Garnish with parsley and fresh rosemary before serving.
Notes
- Choose lamb shoulder or well-marbled boneless leg for tender, flavorful stew meat.
- Brown meat in small batches to ensure proper searing and avoid steaming.
- Coating meat with flour adds a crust and thickens the stew.
- Season the stew with salt and pepper at multiple stages for balanced flavor.
- Avoid overcooking lamb; aim for 130–135°F internal temperature for tenderness.
- If the stew is too thin, thicken with a cornstarch slurry made by dissolving cornstarch in water.
- Measure liquid accurately to prevent watery stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 81mg | 27% |
| Sodium | 881mg | 37% |
| Potassium | 1066mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4388IU | 88% |
| Vitamin C | 17mg | 19% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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