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Lamb Stew Recipe

One-pan lamb Stew is rich and satisfying. It takes only 20 minutes to prep and is packed with delicious flavors and hearty vegetables.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 10 servings
Calories: 492 kcal
Course: Main Course
Cuisine: American , Irish

Ingredients

  • 8 oz Bacon chopped into 1/4" strips
  • 2 lbs boneless leg of lamb or lamb shoulder trimmed of excess fat and cut into 1 1/2" pieces
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 1/2 cups red wine or broth
  • 1 lb baby bella mushrooms sliced
  • 4 cups beef broth low sodium
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh Rosemary chopped
  • 1 1/2 lbs red potatoes halved or quartered
  • 4 medium carrots peeled and cut into 1/2" thick pieces
  • 2 celery ribs chopped
  • 1 cup frozen sweet peas
  • 2 bay leaves
Garnish:
  • 1/4 cup parsley finely chopped
  • fresh Rosemary

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. 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.
  5. Add diced onion to the dutch oven and sauté for 2 mins. Add garlic and cook for another minute, stirring constantly.
  6. Add 1 1/2 cups of wine, scraping the bottom of the pot with a wooden spoon to deglaze it.
  7. Add sliced mushrooms, bring the stew to a simmer, and cook it uncovered for 10 mins.
  8. 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.
  9. Season with salt and pepper.
  10. 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.
  11. Stir in the frozen sweet peas in the last 30 minutes of cooking. Taste and adjust for salt and pepper.
  12. When done, the potatoes and lamb should be very tender.
  13. Garnish with parsley and fresh rosemary before serving.

Notes

  • I have tried several different cuts and even used the pre-cut chunks of stewed meat for this recipe, but I found that the best choice is lamb shoulder because it has a lot of fat marbling, excellent flavor, and tender meat. Because it is a well-worked muscle, it is one of the most tender when cooked low and slow, letting the fat break down during the long cooking time.
  • The boneless leg of lamb is also an excellent choice for stew, as long as it has a lot of marbling. This is another well-worked area, perfect for this type of slow cooking. The collagen breaks down to add wonderful flavor throughout the meat as it cooks, making it nice and tender. Both of these cuts are also inexpensive.
  • Brown the meat in small batches so it does not steam instead of searing. 
  • Coating the meat in flour adds a nice crust and helps thicken the stew.
  • Do not overcook the lamb meat, as this will cause it to become chewy. When it is done, it should be 130 to 135 degrees F. 
  • Ensure the liquid is measured correctly so the stew is not watery.
  • If the stew is not thick enough, add a cornstarch slurry to thicken it by dissolving a tablespoon of cornstarch in 2 tablespoons of water and adding the mixture to the stew.
  • Add salt and pepper at each stage to ensure the stew is seasoned enough.

Nutrition Information

Calories 492kcal (25%) Carbohydrates 23g (8%) Protein 23g (46%) Fat 31g (48%) Saturated Fat 12g (60%) Cholesterol 81mg (27%) Sodium 881mg (37%) Potassium 1066mg (30%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4388IU (88%) Vitamin C 17mg (19%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 492

% 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.