One Pot Lamb Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
6 servings
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
One Pot Lamb Stew
Description
This stew begins by coating lamb cubes in flour seasoned with salt and pepper, then browning them in bacon grease to create a flavorful crust. Bacon is browned separately and set aside. Onions and garlic sauté in the same pot with some fresh thyme and rosemary, releasing herbal aromas. The browned bits are deglazed with red wine (or broth), scraping up flavor-packed fond.
Next, the lamb and vegetables including carrots and potatoes, plus additional herbs and bay leaves, are added with chicken bone broth to simmer gently until the meat is tender and the flavors meld. The combination of flour coating, browning, and herb infusion builds complexity in this one-pot meal.
This dish pairs well with fresh parsley garnish and serves as a hearty main course with a rich, savory profile from the lamb and bacon.
Proper seasoning and gradual cooking ensure a balanced texture where the lamb remains succulent without overcooked vegetables. Using red wine to deglaze adds acidity and depth, enhancing the overall stew complexity.
Ingredients
- 2 lbs lamb use lamb shoulder or leg of lamb. trim off excess fat and cut into 1 ½ inch cubes, boneless
- 4 oz Bacon (I used thick bacon cubes. You can also use pork cubes or streaky bacon cut into 1 inch cubes)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper adjust to taste
- ⅓ cup all-purpose flour
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 carrot peeled and cut into ½ inch thick pieces
- 4 potato peeled and cut into 1 inch cubes, yellow
- 5 thyme sprigs, fresh
- 3 rosemary sprigs, fresh
- 2 bay leaf
- 4 cups chicken bone broth beef broth can be used too
- ¾ cup red wine
- parsley fresh, for garnish
Instructions
- Add lamb, flour, salt, and pepper to a bowl. Coat lamb meat evenly in flour.
- To hot pan, add bacon bits. Brown the bacon pieces on medium flame.
- Using a slotted spoon remove browned bacon into a bowl leaving bacon grease in the pot.
- Add lamb meat in hot bacon grease in one single layer. Cook it for 3-4 minutes or until browned well on all sides.
- Remove browned lamb meat onto a plate. If you’re doing in batches brown all lamb meat.
- If the pan is dry add a tablespoon of olive oil or butter. Sauté onions, and garlic in the pan. Add ¼ cup stock and scrape down all the brown bits sticking to the pan bottom. The brown bits are full of flavors, you don’t want to miss.Pro-Tip: Along with onions and garlic, add half of the fresh thyme and rosemary mentioned in the recipe. Sautéing fresh herbs along with onions and garlic will release out amazing flavors of the herbs.
- Add a little red wine(I used broth) to de-glaze the pan and scrape out all the brown bits. Let the liquid evaporate.
- Add back fried bacon and browned lamb into the pan. Pour in the remaining broth.
- Cover it with lid and lit it simmer for 1 ½ hour. Make sure the flame in at the lowest.
- Add the vegetables along with fresh thyme, fresh rosemary, bay leaf, and red wine. Continue to cook in low flame covered for another 40 minutes.Check at regular intervals, if needed add more broth if the stew is too thick
- By now lamb meat will with so melting tender.
- Note: I did not finish off the stew in the oven in the last. I found the consistency of the meat was melting in my mouth and the gravy was wonderfully thick with loads of flavors. Cooked perfectly. If you want to finish off in the oven, add carrots and potatoes and make sure it's fully submerged in liquid. Cover with aluminum foil, and pop the Dutch oven into a preheated oven at 375 degrees F for about an hour or until lamb and potatoes are tender.
- Serve this melting-in-mouth lamb meat stew garnished with fresh thyme leaves, fresh parsley along with crusty bread on the side.
Notes
- Coat lamb in flour seasoned with salt and pepper before browning to enhance flavor and texture.
- Add vegetables later in the cooking to prevent them from overcooking and becoming mushy.
- Saute fresh thyme and rosemary with onions and garlic to release their flavors effectively.
- Use red wine or broth to deglaze the pan, which lifts flavorful browned bits from cooking.
- Nutritional information is approximate and may vary based on ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 44g | 88% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 111mg | 37% |
| Sodium | 508mg | 21% |
| Potassium | 1206mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 3451IU | 69% |
| Vitamin C | 21mg | 23% |
| Calcium | 79mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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