Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew. | natashaskitchen.com

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The lamb morsels in this Lamb Stew just melt in your mouth and so do the potatoes. This recipe is uncomplicated (a one-pot meal!) and it simmers in the oven for awhile so every bite is completely delicious. The lengthy (and care free) baking time creates a most satisfying broth consistency. Even if you have no clue what the old days were like, this lamb stew will take you there!

My 2 and 8-year old kiddos both loved this lamb stew (which shocked me because they love their usuals like Mom’s meatball soup and borscht). They both asked for refills! I was beaming of course because this lamb stew recipe is loaded with healthy ingredients and my family was was gobbling it up with such satisfaction. It’s a winner, especially for special occasions, like Easter!

Ingredients for Lamb Stew Recipe:

This hearty lamb stew is a meal in itself and so satisfying! This lamb stew recipe is a close relative to our beef stew recipe (a reader favorite!). We turned it into a one-pot recipe so it is easier and a little heartier with more potatoes. We also experimented making it gluten free and we were all so impressed with the results.

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.

Gluten Free Substitution: I have tested this with this gluten free flour and it worked wonderfully.

How to Make Easy Lamb Stew:

1. In a large dutch oven pot, saute chopped bacon over medium heat until golden brown and fat is released. Remove bacon with a slotted spoon to a large plate.

2. While bacon cooks, season trimmed and chopped lamb pieces with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle with 1/4 cup flour. Toss to combine and coat the meat in flour. Cook the lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then remove to the same plate with bacon.

Four photos two of marinated lamb and two of a dutch oven with lamb cooking

3. Add diced onion and sauté 2 minutes. Add garlic and sauté another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add thickly sliced mushrooms, bring to a simmer and cook 10 minutes uncovered. Preheat Oven to 325 degrees F.

Four photos of lamb stew cooking in a dutch oven

4. Return bacon and lamb back to the pot then add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Add potatoes and carrots then stir to combine (potatoes should be mostly submerged in liquid. Bring to a boil then cover with lid and carefully transfer to preheated oven at 325˚F for 1 hour and 45 minutes. When done, potatoes will be easily pierced and lamb will be very tender. For a lower fat stew, spoon out any excess oil at the surface of the stew.

Four photos of lamb stew cooking in a dutch oven

Serve with soft crusty bread to soak up that broth which is loaded with amazing flavor!

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.

Explore our Most Popular Stew Recipes:

Lamb Stew Recipe

5 from 539 votes
Author: Natasha of NatashasKitchen.com
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: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes

Ingredients 

Servings: 8 people
  • 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.**

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 Per Serving

481kcal Calories22g Carbs28g Protein27g Fat11g Saturated Fat82mg Cholesterol1276mg Sodium1234mg Potassium4g Fiber3g Sugar5285IU Vitamin A17.1mg Vitamin C67mg Calcium5.6mg Iron
Nutrition Facts
Lamb Stew Recipe
Amount per Serving
Calories
481
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
82
mg
27
%
Sodium
 
1276
mg
55
%
Potassium
 
1234
mg
35
%
Carbohydrates
 
22
g
7
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
5285
IU
106
%
Vitamin C
 
17.1
mg
21
%
Calcium
 
67
mg
7
%
Iron
 
5.6
mg
31
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Soup
Cuisine: American
Keyword: Lamb Stew
Skill Level: Medium
Cost to Make: $$
Calories: 481
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Are you cooking up any special Easter recipes?

Is lamb typically on the menu for you? I’d love to hear about your Easter dinner traditions!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Liv
    June 10, 2024

    Is it possible to cook this over the stove instead of the oven?

    Reply

    • Natasha's Kitchen
      June 11, 2024

      Hi Liv, one of our readers shared this comment “hello! this will be 2nd time making this stew for Easter .. didn’t cook in oven; just stove top .. this time will use instapot.” Hope that helps.

      Reply

  • Balboagal
    May 30, 2024

    Made this and it is the best Lamb Stew recipe I’ve ever tasted! Period. It would be great with beef, too. Only changes were 1) I had baby bella mushrooms on hand and they added a nice depth of flavor and 2) I added my vegetables into the pot half way through as I like a firmer texture.

    Reply

    • Natasha's Kitchen
      May 30, 2024

      I’m so glad you love it!

      Reply

  • T
    May 11, 2024

    Tried the recipe, without using bacon, it came out delicious. Thank you for sharing this delicious recipe

    Reply

    • Natashas Kitchen
      May 11, 2024

      You’re welcome! I’m so happy you enjoyed it, T!

      Reply

  • Ellen Verlinde
    May 11, 2024

    This recipe is fantastic! I share it with all my friends. The best lamb stew ever and even my daughter in law affirms this😂❤️

    Reply

    • Natashas Kitchen
      May 11, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Ellen!

      Reply

  • Ju Ju K.
    April 15, 2024

    I made it last week.It was very delicious & I ate till I was stuffed.

    Reply

  • Carmen B
    April 11, 2024

    This was probably the best stew I ever made. I used a lot less flower and added a little duck fat while cooking the meat, maybe a bit more thyme. A recipe worth saving. Thank you!
    PS: I cook almost every night and I am a foodie 🙂

    Reply

    • Natasha's Kitchen
      April 11, 2024

      That’s awesome! Thank you for this excellent feedback, we appreciate it!

      Reply

  • Lynne Toll
    April 8, 2024

    Made this last night for dinner – I found in a teensy bit salty, but I’m notorious for never adding salt to anything, would just sub reduced-sodium broth next time. Followed the recipe to the letter, and bar-none, it’s the best stew I’ve EVER made. My son loves lamb, so I will definitely be making this one again and again. Thank you!

    Reply

  • David Nichols
    April 4, 2024

    Natasha, I made this lamb stew for Friday night. Maine just had a major snow and our boys will be hungry after plowing and shoveling. This recipe I used for beef stew and it was very tasty. Will let you know the reviews after supper tomorrow. Thanks again!

    Reply

    • NatashasKitchen.com
      April 4, 2024

      You’re very welcome, David!

      Reply

  • G
    April 3, 2024

    I made this recipe with the leftover leg of lamb from Easter Sunday. I didn’t sauté the lamb quite so long and I only put in the oven for 1Hr & 20mins. I sautéed the mushrooms with the onions & added half of red bell pepper.
    It is One of the most Delicious stews I’ve ever made. I love so many of your recipes.
    Thanks for sharing.

    Reply

  • Sue
    March 30, 2024

    hello! this will be 2nd time making this stew for Easter .. didn’t cook in oven; just stove top .. this time will use instapot .. God bless you and your family this Resurrection Day!

    Reply

  • Anne
    March 26, 2024

    I was looking for an alternative to corned beef for St. Patrick’s Day and wanted a recipe for a lamb stew – I am so happy that I found this one! I made only a couple of minor adjustments and it turned out great. We especially like the flavor dimensions from the bacon, mushrooms, and red wine, which work well with beef, but are also surprisingly good with lamb. The stew held up well and was perhaps even better the second time… definitely a keeper. Thanks!

    Reply

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