5.0 from 1,722 votes
Lamb Stew Recipe
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.
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
Ingredients
- 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
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.**
Cup of Yum
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
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
% 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.