Lamb Stew Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 50 mins
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Servings
8 people
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Calories
481 kcal
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Course
Main Course, Soup
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Cuisine
American
Lamb Stew Recipe
Description
The Lamb Stew Recipe begins by crisping chopped bacon to render fat used for browning seasoned lamb chunks coated in flour. Onions and garlic are sautéed before adding red wine to deglaze, followed by mushrooms simmering to deepen the sauce. The mixture is transferred to the oven with beef broth, tomato paste, herbs including bay leaves and thyme, and hearty vegetables like potatoes and carrots.
Cooking covered at 325°F for 1 hour 45 minutes results in richly flavored lamb and tender vegetables immersed in a thickened broth. The combination of wine and tomato paste enriches the sauce while the bacon adds a smoky base. Fresh parsley finishes the stew for a bright touch.
This stew is ideal for cooler days or comfort meals, served as a full main. The recipe notes recommend using Pinot Noir or a soft red wine and advise skimming excess fat after cooking to reduce richness.
Ingredients
- 4 oz Bacon (4 strips, chopped into 1/4" strips)
- 2 lbs leg of lamb trimmed of excess fat, cut into 1 1/2" pieces, boneless, 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 yellow onion diced, large
- 4 garlic minced, cloves
- 1 1/2 cups red wine good
- 1 lb button mushrooms thickly sliced
- 4 cups beef broth low sodium, or stock
- 1 Tbsp tomato paste
- 2 bay leaf
- 1/2 tsp thyme dried
- 1 1/2 lbs yellow potatoes halved or quartered into 1" pieces, small
- 4 carrot 10 oz, peeled and cut into 1/2" thick pieces, medium
- 1/4 cup parsley finely chopped for garnish
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
- A Pinot Noir or soft red wine works well in this stew.
- After cooking, remove any excess fat on the surface to reduce richness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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