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Lamb Stew Recipe

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

4.93 from 93 votes
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes

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. 

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $28-$30
Keyword: Lamb Stew
Cuisine: American
Course: Main Course, Soup
Calories: 481 kcal
Servings: 8 people

Ingredients

  • 4 oz bacon (4 strips, chopped into 1/4" strips)
  • 2 lbs boneless leg of lam or lam 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.**

Recipe 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 Facts
Lamb Stew Recipe
Amount Per Serving
Calories 481 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Cholesterol 82mg27%
Sodium 1276mg55%
Potassium 1234mg35%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 28g56%
Vitamin A 5285IU106%
Vitamin C 17.1mg21%
Calcium 67mg7%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ariana
    September 25, 2020

    Delishous! I had to make some changed based on what we had on hand (no bacon), but it turned out great and was easy to make. I recommend adding other veggies too- I put butternut squash in and it was great. I also added a pepper in and it gave it a nice subdtle heat.

    Reply

    • Natashas Kitchen
      September 25, 2020

      That’s just awesome! Thank you so much for sharing that with me!

      Reply

  • Linda
    September 8, 2020

    Fantastic stew. Just like I used to make years ago, glad I found your recipe and popped down and got a nice red to use and enjoy with the meal. Thank you I had forgotten a couple of things, bacon and mushrooms lol. Keep on cooking Natasha 🙂

    Reply

    • Natasha's Kitchen
      September 8, 2020

      So great to hear that you enjoyed this stew recipe, Linda. That’s alright – you can add those ingredients the next time you make it again. It will be much more delicious!

      Reply

  • DeAnn Spencer
    September 1, 2020

    This is the most flavorful Lamb stew I have ever eaten.

    Reply

    • Natashas Kitchen
      September 1, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Stephen Ayres
    August 30, 2020

    I have to say this is one tasty Lamb Stew Natasha! Wow! Delicious 😋 . I actually had some left over for the next day and just finished it with my wife and we both agree that the favours are even tastier the next day. Look forward to trying more of your recipes.

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Fantastic! Thanks for your great review, Stephen. So happy to know that you and your wife enjoyed it even the next day!

      Reply

  • Aimee
    August 23, 2020

    Delicious recipe. We happened to come across some lamb stew meat, so that’s what I used for this. Didn’t have yellow potatoes but used red. The lamb came out SUPER TENDER!!! Cleanup was easy, the cooking process did not generate a lot of dishes. I’m not usually a stew fan but we will definitely be having this recipe again in the future!

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Excellent feedback! Thank you so much for sharing your experience with us, Aimee. I am so glad you loved this recipe with lamb stew meat too!

      Reply

  • Andrew
    August 20, 2020

    Made it today with home grown lamb and fresh herbs. Tasted really good. Left it simmering on the stove rather than finishing it in the oven. Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      August 20, 2020

      Fantastic! Thanks for sharing your experience with us, Andrew.

      Reply

  • Claire
    July 22, 2020

    Would this be able to work in a sloww cooker if so how should i tweak the recipe with time and temperature in the slow cooker etc?

    Reply

    • Natashas Kitchen
      July 22, 2020

      Hi Claire, I haven’t tried this in a slow cooker but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

      Reply

  • Loren Pearson
    July 16, 2020

    I usually don’t eat lamb, but I decided to treat my family to some comfort food in very cold weather. What a delicious recipe! Not rich at all. Served on white rice. Yummy. Thanks Natasha for this recipe. It’s a keeper.

    Reply

    • Natashas Kitchen
      July 16, 2020

      You’re welcome, Loren! Isn’t the flavor amazing! I’m glad you enjoyed that!

      Reply

  • Delyse
    July 10, 2020

    You won’t believe it – I forgot when purchasing ingredients that this was a Lamb recipe & I purchased Beef Shin. So…. followed the recipe exactly as given. It worked & was delicious! Thank you.
    Next time I’ll do the Lamb…..

    Reply

    • Natashas Kitchen
      July 10, 2020

      I’m so glad this worked with beef! Thank you so much for sharing that with me!

      Reply

  • Olga V
    July 5, 2020

    This is amazing recipe, my husband and I loved it. This is a keeper for us.
    Thank you for making it available.

    Reply

    • Natasha's Kitchen
      July 6, 2020

      My pleasure! I hope you and your husband will love every recipe that you will try.

      Reply

  • Tomania Kelly
    June 30, 2020

    Can I use leftover lamb roast for this recipe? If so, when should I add it?

    Reply

    • Natashas Kitchen
      June 30, 2020

      I haven’t tested that with leftover lamb to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Andy
    June 28, 2020

    I made this stew for the family yesterday but had to leave the mushrooms out as the family won’t eat them. Stunning; everyone loved it.
    Thanks so much for an easy and delicious autumn/winter meal.
    If you have suggestions as to mushroom alternatives that would be great.
    Andy in Sydney

    Reply

    • Natasha's Kitchen
      June 28, 2020

      Thanks for your great feedback, Andy. You can try zucchini or or eggplant?

      Reply

  • Masha
    June 15, 2020

    Hi Natasha,

    Can I make this with ground lamb?

    Thanks!
    Masha

    Reply

    • Natasha's Kitchen
      June 15, 2020

      Hi Masha, I haven’t tried that yet to advise. If you do an experiment, please share with us how you liked it.

      Reply

  • Iggy
    May 31, 2020

    Do you think this would work In a pressure cooker/instant pot? If so any tips to adapt it? Thanks

    Reply

    • Natashas Kitchen
      June 1, 2020

      Hi Iggy, I honestly have not tested that in an instant pot so I cannot advise. If you experiment please let me know how you like that recipe

      Reply

      • Sharon
        July 10, 2020

        I made it last night in my instant pot but reduced stock to 2 cups. High pressure 45 min NPR, it was PERFECT!

        Reply

        • Natasha's Kitchen
          July 10, 2020

          I love it! Thanks for sharing that with us, Sharon.

          Reply

    • Shirley
      June 2, 2020

      I tried it twice with the Phillips multicooker using the pressure cooking mode. I replaced beef broth with chicken stock. First time, I added the tomato paste, but 2nd round I omitted it with no significant difference in taste. Without evaporation of the liquid, the stew was pretty soupy when cooked but I managed to solve that with the ‘sauce thickening’ function which basically helped the excess liquid evaporate. This is the most wonderful stew recipe ever! I didn’t know I could make such delicious stew.

      Reply

      • Natashas Kitchen
        June 2, 2020

        I’m so glad you enjoyed it, Shirley! Sounds like you found a new favorite!

        Reply

  • winni
    May 30, 2020

    What are the freeze and reheat methods for this dish?

    Reply

    • Natashas Kitchen
      May 30, 2020

      Hi Winni, I haven’t tested with freezing this recipe to advise but here is what one of our readers wrote to advise ” I’ve made this several times and always freeze portions! Just a reminder, potato doesn’t freeze well as it goes all weird and floury in a very inedible way, so for the second batch I used sweet potato so I could freeze without chucking out thawed tatties.” I hope that helps.

      Reply

  • Lexi
    May 29, 2020

    I had gotten some local raised lamb chunks and had no idea what I was going to make with it, then I found this recipe and we absolutely loved it. Easy, and delicious!

    Reply

    • Natashas Kitchen
      May 29, 2020

      I’m so glad you enjoyed that Lexi! Thank you for that wonderful review!

      Reply

  • Alasdair
    May 21, 2020

    I made this for my girlfriend who loves lamb stew. This was the first time I’ve ever made stew and it was surprisingly simple and my girlfriend absolutely loved it.

    Would recommend this recipe to everyone

    Reply

    • Natashas Kitchen
      May 21, 2020

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

      Reply

  • Adam
    May 18, 2020

    Tried this and it came out perfect. The left overs Tasted even better The next day. Many thanks. Adan. Uk

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so glad you enjoyed it!

      Reply

  • Suzanne
    May 13, 2020

    Would leaving the mushrooms out completely change the taste of this? If so, is there an acceptable substitute for the mushrooms? Thanks in advance!

    Reply

    • Natashas Kitchen
      May 13, 2020

      Hi Suzanne, I always make it with the mushrooms but my readers have reported good results omitting the mushrooms. Diane wrote: “This is the best beef stew I have ever made. My husband agrees but prefers that I leave out the mushrooms. But I also throw in some frozen peas instead.” I hope that helps.

      Reply

  • Darren
    May 13, 2020

    Followed your recipe to a T and now I don’t know why I had not made this before . So delicious and hearty. Simple & easy to follow instructions that produce amazing results! I’m definitely going to add this dish to my Winter repertoire. Thx Nat

    Reply

    • Natasha's Kitchen
      May 13, 2020

      That is so awesome to hear Darren! Thanks for giving this recipe excellent feedback.

      Reply

  • Karena Curran
    May 4, 2020

    Hi Natasha,
    Can you make this recipe with lamb shoulder?
    Karena

    Reply

    • Natasha's Kitchen
      May 4, 2020

      That should work too, Karena. Please share with us how it goes.

      Reply

  • Brittainy
    May 1, 2020

    I had some frozen lamb stew meat from my farm box and had to adapt this recipe for things I had on hand. Subbed the red wine with half natural cranberry juice and half beef broth, used sweet and yellow potatoes, and didn’t have bacon (so sad). Added chopped kale in the last 40 minutes in the oven. This is the most amazingly tender and hearty stews I’ve ever made. 20/10 stars.

    Reply

    • Natashas Kitchen
      May 1, 2020

      Thank you for sharing those tips and changes with us Brittainy!

      Reply

    • Mike
      May 3, 2020

      I often substitute red wine for natural cranberry juice in the morning.

      Reply

      • Kat
        May 19, 2020

        Perfect….laughed out loud

        Reply

  • Mara Mills
    April 29, 2020

    Omg This came out amazing!! Thank you!!

    Reply

    • Natashas Kitchen
      April 29, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Janice
    April 25, 2020

    I just made this . The flavors are absolutely delicious. When it came out of the oven it was a bit thick. I put a bit more beef broth in it. Perfect! It goes with a variety of red wines.

    Reply

    • Natashas Kitchen
      April 25, 2020

      I’m so glad you enjoyed it!

      Reply

      • Helen
        May 19, 2020

        Is there a substitute for the bay leaves or can it go without ?

        Reply

        • Natasha
          May 19, 2020

          Hi Helen, you can omit the bay leaves and it will still taste great.

          Reply

    • Jen
      May 10, 2020

      I just bought my first dutch oven, and this recipe was my trial run. It was so good, and really pretty easy (I highly recommend cutting everything up beforehand), and the flavour was so rich. I can’t wait to make it again. Thank you, Natasha!

      Reply

      • Natasha's Kitchen
        May 10, 2020

        Love it! So great to hear that you loved the end result, Jen. Thanks for sharing!

        Reply

  • Phuong DeBellis
    April 25, 2020

    Hi Natasha,

    This recipe became a family favorite after my first attempt making this for them! We have added some other vegetables over time in the last six month such as celery extra garlic. Sometimes in a pinch I have even had to substitute good wine for cooking wine and it still was a crowd pleaser. Thank you for this wonderful recipe!

    Reply

    • Natashas Kitchen
      April 25, 2020

      You’re welcome! I’m so happy you enjoyed it Phuong!

      Reply

  • Marty
    April 19, 2020

    Just made this today. I’ve made many stews and soups in the past. This was my first lamb stew and the first stew in a oven cooked Dutch oven. Excellent.!!! Thank you.

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Great to hear that your first lamb stew was a success! I hope you love every recipe that you try.

      Reply

  • Sharon
    April 15, 2020

    Wow. Absolutely best lamb stew. Made enough to last 3 days. Every bite tasted as good as it did on day 1. Glad I didn’t have to share

    Reply

    • Natashas Kitchen
      April 15, 2020

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

      Reply

  • Karen Karsseboom
    April 12, 2020

    Hi Natasha, Easter blessings to you. I am getting ready to start the lamb stew and wanted to know. I only have a pound of lamb stew meat should I cut the recipe or leave as is? Thanks.

    Reply

    • Natasha
      April 13, 2020

      Hi Karen, I think it should still work well with less meat. You might add salt to taste though with less meat.

      Reply

    • Martin Podgorski
      September 12, 2020

      Dziekuje Natasha, this was great. I used fresh thyme, this is an awesome recipe, absolutely amazing.

      Reply

      • Natashas Kitchen
        September 12, 2020

        I’m so happy you enjoyed that Martin!

        Reply

  • Shirley
    April 12, 2020

    Made this today in the pressure cooker. It was amazingly delicious! I halved the recipe, I didn’t have fresh bay leaves so I used dried ones. After cooking it was pretty soupy die to the lack of evaporation in the pressure cooker but it was still delicious. I thicken the sauce for my leftovers tomorrow. Will definitely make this again!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thanks for sharing that with us, Shirley. I am so happy that you enjoyed this recipe!

      Reply

  • Steph
    April 9, 2020

    Yup. This was phenomenal. Bookmarked this recipe. I used Bob’s Red Mill gluten free “1 for 1 Flour” and served it with their recipe for Biscuits (with 1 cup of cheddar cheese added to biscuits). Amazing.

    Reply

    • Natashas Kitchen
      April 9, 2020

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

      Reply

      • Monica
        April 11, 2020

        Can I do this in slow cooker instead
        of oven?

        Reply

        • Natashas Kitchen
          April 11, 2020

          I haven’t tried this in a slow cooker but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

          Reply

      • Tara
        April 13, 2020

        Looks good! Any idea of the settings and time I should use for a slow cooker?

        Reply

        • Natashas Kitchen
          April 13, 2020

          Hi Tara, I haven’t tried this in a slow cooker but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

          Reply

          • Tara
            April 17, 2020

            Thanks, I’ll let you know how it goes 🙂

  • Jeff Rasely
    April 8, 2020

    Hi Natasha,
    I made the Lamb Stew for my son’s 24th birthday dinner and it turned out EXCELLENT.
    Thank you.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Love it! Thanks for sharing that with us and for giving this recipe a great review!

      Reply

  • Richard Petersen
    March 21, 2020

    Hello! This sounds great, but my old cast iron pot has no lid. Do you think aluminum foil will work?

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Richard. That may work although I haven’t tested that. Do you have a lid from another pot that may fit your pot?

      Reply

      • Richard Petersen
        March 21, 2020

        Yes, actually. This old pot belonged to my parents, and I found a lid at the store that fits perfect when I use it on the stove, but it’s glass and I can see a rubber seal between the glass and stainless steel rim. Not sure if it’s oven safe.
        Perhaps I’ll try the crockpot method…..

        Reply

      • Richard Petersen
        March 21, 2020

        It’s a Calphalon lid from BB and Beyond. It may work

        Reply

    • erin fernando
      March 21, 2020

      Here is an article about lid replacement options. Very helpful!
      https://www.google.com/amp/s/www.myrecipes.com/cooking-method/what-to-substitute-pot-lid%3famp=true

      Reply

      • Richard Petersen
        March 22, 2020

        Thanks!!

        Reply

  • Caroline
    March 17, 2020

    This was awesome! And I was surprised at how easy it was to make. I don’t usually like wines in stews, but I felt like giving this a try. It’s great!

    Reply

    • Natasha's Kitchen
      March 17, 2020

      Thank you for the great review and feedback, Caroline. I’m so happy that you loved this recipe!

      Reply

  • Shawn
    March 7, 2020

    Hi Natasha , starting watching a lot of your videos made your Apple pie! Best apple pie I ever made the filling was the best.

    Reply

    • Natasha's Kitchen
      March 7, 2020

      Fantastic! Thanks for sharing that with us, your comments are appreciated.

      Reply

  • Marta
    March 4, 2020

    Hello.

    Is it possible to make this recipe in the slow cooker?

    Can you help me?

    Thanks.

    Marta

    Reply

    • Natashas Kitchen
      March 4, 2020

      Hi Marta, I haven’t tried this in a slow cooker but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

      Reply

      • Marta
        March 4, 2020

        Thanks Natasha.

        I have to try.

        Marta

        Reply

        • Natashas Kitchen
          March 4, 2020

          You’re welcome Marta.

          Reply

  • Paul
    February 16, 2020

    Delicious tasty and comforting dinner on a dreary rainy Sunday.

    (Seconds were had!)

    Easy to make, in fact made mostly second stage in a slow cooker,

    Thanks Natasha!

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Thank you so much for sharing that with me, Paul. Thank you for that great feedback!

      Reply

  • Faye
    February 10, 2020

    Clearly, this is Julia Child’s recipe for Beef Bourguignon, but with lamb, and taking out a lot of the extra steps that don’t change the flavor. OMG – WOW – incredibly, amazingly, memorably wonderful!!! This has now become my go to recipe for lamb, even though I love curry so much and had some really great curry recipes!! This has displaced all my stewed lamb recipes for top of the heap. Great Job, and THANKS!

    Reply

    • Natashas Kitchen
      February 10, 2020

      I’m so glad you loved this recipe Faye! Thank you for that amazing review!

      Reply

  • Gerard Elliott
    February 4, 2020

    Awesome!
    I don’t often comment on recipes but this turned out amazing. Will definitely be doing this again.

    Reply

    • Natashas Kitchen
      February 4, 2020

      That’s so great Gerard!! Sounds like you found a new favorite!

      Reply

  • Karen
    January 20, 2020

    So yummy! We found lamb stew meat reduced and froze it for a bit – had to try your recipe and it is awesome. Thank you

    Reply

    • Natashas Kitchen
      January 20, 2020

      You’re welcome, Karen! Thank you for that 5 STAR review!

      Reply

  • Max
    January 13, 2020

    I see the calorie count but what is the serving size please?

    Reply

    • Natashas Kitchen
      January 13, 2020

      Hi Max, This recipe makes 8 servings. The serving size will be about 1.5 cups or so. I hope that helps.

      Reply

  • David
    January 1, 2020

    We made this recipe and love it. One issue we did have is that the stew itself (broth & veggies) taste too much of beef and not enough of lamb. We were thinking about substituting chicken broth for some or all of beef broth. Thoughts/suggestions?

    Reply

    • Natasha
      January 1, 2020

      Hi David, we thought the beef broth had richer flavor and better color but chicken broth would also work well.

      Reply

      • David
        January 2, 2020

        I think we may try half beef half chicken next time, and also heavily brown some lamb scraps for fond, to see if we can get a more lamb-flavored broth. Thanks.

        Reply

        • Natashas Kitchen
          January 2, 2020

          That sounds delicious! I hope you love that combination!

          Reply

  • Shannon
    December 31, 2019

    Hi,

    I’m hoping to make this recipe today (New Year’s Eve!), but just realized I don’t have a dutch oven that’s big enough. Can I cook it on the stovetop in a soup pot instead? Or any other suggestions for how to cook in the oven – would a roasting pan work? Thank you!

    Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Shannon, I haven’t tried it that way but it should work! Several of our readers have reported success using stovetop only. Enjoy!

      Reply

    • erin fernando
      December 31, 2019

      You can certainly cook this or any other stew on the stovetop if that’s what you’re looking to do. Most other recipes recommend cooking the recipe on low for 1-2 hours, upwards of 2 1/2. The average seems to be 1 1/2 hours. This recipe reheats very nicely, so don’t be afraid to cook it 3 hours before it needs to be done. First you follow the recipe as instructions say, bring it to a boil (as it says to), and then turn it to low to simmer on the stovetop instead of putting it in the oven. If you are using more delicate and easy to cook veggies (like peas and corn), consider cooking the dish out for 40-50 minutes before adding those delicate veggies into the mix for the remainder of time.

      Reply

      • Elizabeth
        February 20, 2020

        Thank you for this suggestion! Midway through making this beautiful recipe, I read I needed to put the stew in the oven. Dred- my oven is broken! Your reply helped ease my spirits!

        Reply

        • Erin C Fernando
          February 20, 2020

          I always have the same problem with other dishes! I don’t have any oven safe pans or pots, so when it tells me to stick it in the oven, I have to either put it on the cookie sheet or do it on the stovetop. xD Glad I could help, hope it was in time.

          Reply

  • karen
    December 27, 2019

    Made it tonight! modified once I realized that we actually did not have any mushrooms. We really loved it. Served with rice and a green salad

    Reply

    • Natashas Kitchen
      December 28, 2019

      I’m so glad you enjoyed this recipe, Karen!

      Reply

  • SR
    December 19, 2019

    This recipe is awesome! My son is a fussy eater but he asked for more. So delicious. Thank you Natasha!

    Reply

    • Natashas Kitchen
      December 19, 2019

      That is the best when kids love what we parents make. That’s so great!

      Reply

    • linda
      February 22, 2020

      hi, is there any substitution for the wine as I can’t use wine? or bacon? so sorry.

      Reply

      • Natasha's Kitchen
        February 22, 2020

        Hi Linda, it still should work just using more broth. The wine does give this lamb stew rich flavor so it wouldn’t taste quite the same and may need additional seasoning to compensate.

        Reply

  • NLB
    November 17, 2019

    Natasha, Initially I was nervous abt making such a dish, but boy oh boy am I glad I did!!

    Can you say OMG, this dish is ABSOLUTELY AMAZING!

    I used a tawny port and the fact that the dish didn’t last an hour magnifies this! This hearty and delectable stew will definitely be a staple for the colder months!
    THANK YOU NATASHA!
    #FIVE ⭐️⭐️⭐️⭐️⭐️ #Winning

    Reply

    • Natashas Kitchen
      November 18, 2019

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

      Reply

  • Sima Weiss
    November 12, 2019

    Thank you for the recipe! Can this recipe work without bacon?

    Reply

    • Natashas Kitchen
      November 12, 2019

      Hi Sima, it would still work without the bacon, you could just use a light (not extra virgin) olive oil to saute the lamb instead. It may need slightly more salt if omitting the bacon.

      Reply

  • Matthew Gibbs
    November 3, 2019

    Hi Natasha, I notice some discrepancies in the ingredient conversions you offer from US customary to metric. Weights convert but volume and length do not. I know it’s an auto conversion but a web technician or a human eye might like to go over your recipes for the benefit of your international visitors. Yummy recipe by the way!

    Reply

    • Natasha
      November 3, 2019

      Hi Matthew, which ingredient are you having trouble with in this list so I can address it. We currently have liquid measurements converting to mililiters and ingredients that are measured by weight (dry ingredients) in grams.

      Reply

      • Matthew Gibbs
        November 3, 2019

        I’m not actually having trouble, thank you Natasha. I brought up the ingredient conversions for reasons of consistency. The conversion misses “4 medium carrots 10 oz” for example, while successfully converting “4 oz bacon” to “113.4 g bacon.” But the bacon “chopped into 1/4″ strips” is not converted to 6.25mm strips. And a human wouldn’t be quite so exact in converting the bacon strip anyway. A human would round off the metric bacon strip to 6mm. And I noticed under instructions… “In a 5Qt dutch oven” is not converted. Again, neither of these things are particularly important. However, if your website offers a metric conversion, it would be consistent to convert all measurements. In the meantime, I’ll enjoy your lamb stew and follow your recipes with pleasure.

        Reply

  • Natasha
    October 27, 2019

    Natasha. What can I substitute the bacon with? We eat only clean food.

    Reply

    • Natashas Kitchen
      October 28, 2019

      Hi Natasha, it would still work without the bacon, you could just use a light (not extra virgin) olive oil to saute the lamb instead. It may need slightly more salt if omitting the bacon.

      Reply

    • erin fernando
      October 29, 2019

      Depending on what you mean by clean, there are alternatives to replace that salty smokey meaty flavor. Other meat options include pancetta, prosciutto, smoked sausage, smoked ham, Canadian bacon. The last 3 might not fit this recipe though.. There are also plenty of veggie fake bacon alternatives, but you should be sure to search how good of substitutes they really are beforehand. Or just use a bit more salt and some sort of replacement for the fat like a touch of lard? Lard is a good option because fat is not nearly as bad for you as sugars, meaning you get some great flavor without sacrificing health.

      Reply

    • Zoom
      November 10, 2019

      So you are suddenly flummoxed by your own food choices and have to reach out for help. Really? Please just give up on the silly self-righteous food point-scoring and just have some nice oranges straight from the tree.

      Reply

    • sherry Orbach
      November 11, 2019

      I used a meaty lamb neck (don’t eat pig) for the meat, but it was fatty so I roasted it in the oven to melt the fat then used two tablespoons of the fat for sautéing the onions and garlic. I used white wine instead of red (didn’t have red at home). Also, I used fresh thyme at the end with the chopped parsley. I skipped flouring the meat since the lamb neck was roasted in the oven. The nutrition information with the original recipe is extremely high in sodium, I think eliminating the bacon drastically reduces the sodium.

      Reply

      • Natashas Kitchen
        November 12, 2019

        Thank you so much for sharing that with me.

        Reply

    • Lee
      April 9, 2020

      I am reading comments before making this recipe, noticed someone was concerned about bacon, due to it being unclean, (understood & agreed.) We striv to refrain from that which God has deemed unclean for eating, (He knows how He made things and why they should not be consumed.) Fortunately, we are still able to enjoy bacon, (not as pork,) but as turkey or beef, (the latter being our preference.) Hope this helps.

      Reply

  • Jo
    October 2, 2019

    Made this three times now, it’s a complete win. I cannot find substantiated advice on how the alcohol in the wine cooks off, can you help? Feeding this to my kids (it’s completely kid friendly), my littlest is only 7 months though. What do you think? Am I helping to develop a fantastic palate or should I skip this ingredient?

    Reply

    • Jo
      October 2, 2019

      “It’s completely kid friendly” from a taste perspective! Passed with flying colors with my toddler

      Reply

      • Natashas Kitchen
        October 2, 2019

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

        Reply

    • Natashas Kitchen
      October 2, 2019

      Hi Jo, It still should work just using more broth if you are concerned. The wine does give this lamb stew rich flavor so it wouldn’t taste quite the same and may need additional seasoning to compensate.

      Reply

    • erin fernando
      October 3, 2019

      Cooking off alcohol content takes much longer than we think. There will almost always be some remaining alcohol. With a dish like this that cooks for hours, the content could be as little as 5%, but for children that young it is not advised. You can try substitutes for the wine like grape juice with a splash of vinegar; this will help to keep the flavor profile and the dash of vinegar will cut down on the sweetness of the juice. Or just use more broth with vinegar to supplement the lack of acidity with a ratio of (1 cup of broth+1tbps vinegar):1 cup wine.

      Reply

      • Marie
        November 17, 2019

        I usually use a mix of mushroom broth (I use it as a substitute because I cannot eat beef) and balsamic vinegar if I cook for people who don’t consume alcohol (same proportions as in Erin’s comment).

        Reply

  • Barb
    September 30, 2019

    This was delicious! I omitted the bacon (I don’t eat it) and the onion (I can’t eat them). I was trying to replicate a recipe I’d made while living in India years ago – I didn’t have any idea what cut of lamb I’d used there. I found this recipe while trying to see whether I could use leg of lamb in stew. I used curry powder and a little cinnamon in place of the thyme and bay leaves, used cilantro instead of parsley and used a small can of tomato sauce instead of the paste. I also used a lot of vegetable in addition to the carrots, mushrooms and potatoes – a red pepper, a sweet potato, green beans, peas and spinach and added chopped dried apricots. But the technique and measurements were your recipe. So good!

    Reply

    • Natashas Kitchen
      September 30, 2019

      I’m so happy to hear that! Thank you for sharing your great review

      Reply

  • nancy
    September 27, 2019

    I can’t believe how delicious this recipe is. I halved it but other than that,followed the recipe exactly.
    The liquid cooks down to a lovely gravy. What a surprise when I took off the lid!

    Reply

    • Natashas Kitchen
      September 27, 2019

      Thank you for sharing that awesome review with us, Nancy! I’m so glad you enjoyed that!

      Reply

  • Ann Nelson
    September 21, 2019

    Sorry do you have a wine free recipe

    Reply

    • Natashas Kitchen
      September 21, 2019

      Hi Ann, it still should work just using more broth. The wine does give this lamb stew rich flavor so it wouldn’t taste quite the same and may need additional seasoning to compensate.

      Reply

    • Erin Fernando
      September 22, 2019

      Because the recipe is for a stew and stews, by nature, intend to slow cook and tenderize the meat, using broth with a dash of vinegar is the recommended substitute. The rule is 1 teaspoon vinegar for every cup of broth you are subbing for the wine. You would use white vinegar to replace the loss of acidity the wine would have provided.

      Reply

    • Zoom
      November 10, 2019

      1) Do all the same stuff but without the wine.
      2) substitute using something else you do like. Cordial?

      Reply

      • Natashas Kitchen
        November 11, 2019

        It still should work just using more broth if you are concerned with using wine. The wine does give this lamb stew rich flavor so it wouldn’t taste quite the same and may need additional seasoning to compensate.

        Reply

  • Alla
    August 18, 2019

    Hi Natasha, we just made this recipe exactly like you said and I have to tell you this is delicious. Definitely a keeper. Thank you.

    Reply

    • Natashas Kitchen
      August 18, 2019

      That’s so great! It sounds like you have a new favorite, Alla!

      Reply

  • Paula
    August 18, 2019

    I really don’t think I have enough words to praise this recipe. It’s just come out the oven and I had to write this review immediately. I honestly didn’t think I was capable of making something this delicious! I made mine in a smaller portion to the recipe, my wine of choice was a Merlot and I added some pearl barley (only because I had originally planned to make soup and the barley had been soaking overnight). This recipe is definitely a keeper and just in time for those winter nights!

    Reply

    • Natashas Kitchen
      August 18, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Paula!

      Reply

  • anna
    August 15, 2019

    hey Natasha can I cook it in instant pot?

    Reply

    • Natashas Kitchen
      August 15, 2019

      Hi Anna, I honestly have not tested that in an instant pot so I cannot advise. If you experiment please let me know how you like that recipe

      Reply

  • Erin Fernando
    August 2, 2019

    Great recipe. My husband loves it. I’m now making it for a friend get together and I’m sure it’ll be a big hit.
    Have you considered the recipe with pearl onions? They work great in stews in addition to the normal type of onion you’re using. I buy the ones for cocktails as they are kept in vinegar, run them under some water quickly to reduce the vinegar content, and then the bit of vinegar left in them adds some nice flavoring to the stew. :0

    Reply

    • Natashas Kitchen
      August 2, 2019

      Hi Erin, I haven’t tested this with Pearl onions but I imagine that will be delicious!!

      Reply

  • Caterina
    July 28, 2019

    Made this today – was a winner!!! Thank you! Served it with green beans, polenta & a dollop of creme fraiche.

    Reply

    • Natashas Kitchen
      July 29, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Victoria
    July 22, 2019

    Can i substitude red wine for red wine winegar a nd how much?

    Reply

    • Natasha
      July 22, 2019

      Hi Victoria, I haven’t tried that but it might taste too strong and acidic with vinegar instead of wine.

      Reply

  • Sunil
    July 12, 2019

    Great looking dish and sounds fairly easy to make. Any suggestions on what to serve it with other than soft crusty bread? Planning to prepare it this weekend 👍🏼.

    Reply

    • Natasha
      July 12, 2019

      Hi Sunil, lamb stew is a very hearty meal in itself which is why we usually serve it with just bread but you could serve lamb stew before any meal as a starter, or you could also serve it with a fresh green salad, also sauerkraut or pickles are a nice match and it’s also great over mashed potatoes.

      Reply

  • Marimar
    July 8, 2019

    WAS DELICIOUS . AS ALWAYS

    Reply

    • Natashas Kitchen
      July 8, 2019

      I’m so happy you enjoyed that!

      Reply

  • niecey
    June 29, 2019

    What can be substituted for the wine in the lamb stew recipe??

    Reply

    • Natashas Kitchen
      June 29, 2019

      Hi Niecey, It still should work just using more broth. The wine does give this lamb stew riche flavor so it wouldn’t taste quite the same and may need additional seasoning to compensate.

      Reply

  • Marty
    June 3, 2019

    Awesome. The whole family agree it’s a keeper!
    The muschrooms are fanstatic.

    Reply

    • Natashas Kitchen
      June 3, 2019

      Hi Marty! That’s so great! It sounds like you have a new favorite!

      Reply

    • Geraldine Rowan
      July 11, 2019

      An amazing dish my whole family loved it… I cooked it in the slow cooker on medium for 2 hours and it was delicious 😁😁😁

      Reply

      • Natashas Kitchen
        July 11, 2019

        Thank you so much for sharing that! I’m so glad to hear it works in a slow cooker!

        Reply

  • Noemi
    June 2, 2019

    I made this stew tonight for a dinner party. I followed and did exactly what the recipe said. It was absolutely fantastic!! Wouldn’t change a thing! Thank you!

    Reply

    • Natashas Kitchen
      June 3, 2019

      You’re welcome! I’m so happy you enjoyed it Noemi!

      Reply

  • Vika
    May 26, 2019

    Lovely stew thank you! I used Brandy oy because we didn’t have Red Wine in the house. I think Brandy might work better with Beef? Nevertheless it was delicious!

    Reply

    • Natashas Kitchen
      May 27, 2019

      I’m happy you enjoyed that Vika!

      Reply

  • Nichole Hastings
    April 29, 2019

    Made it and everyone who ate it absolutely loved it … My partner said it was better than the lamb weather the next day in Aranda de Duero. Not letting that go to my head but it says a lot about this recipe. Highly recommend!

    Reply

    • Natashas Kitchen
      April 29, 2019

      Wow! Thank you for that fantastic review! I’m so happy you enjoyed this recipe!

      Reply

  • Alice
    April 21, 2019

    Made your lamb stew yesterday for todays eating exactly as posted had it along side some crusty bread it was so delicious.

    Wish I’d double batched it. Thanks so much for your recipe

    Reply

    • Natashas Kitchen
      April 21, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Teresita
    April 19, 2019

    I made this recipe (minus the bacon) to share with my church after Holy Thursday – Last Supper service. Everybody absolutely enjoyed it!

    Reply

    • Natashas Kitchen
      April 19, 2019

      That’s so great! Thank you for sharing this awesome review with me Teresita!

      Reply

      • Mary
        May 13, 2019

        Just got the stew in the oven. Got home late and didn’t realize it baked for an hour and 45 min. Any chance we could eat it after an hour?

        Reply

        • Natashas Kitchen
          May 14, 2019

          Hi Mary! I haven’t tested that after an hour since it needs to cook longer allowing the meat to be tender, it is safe to eat once the meat is cooked through however. I hope you enjoyed this recipe!

          Reply

  • Cindy
    April 14, 2019

    I made this yesterday, we are not eating it until tonight. I like to make stew a day ahead. But I tasted it of course. Really delicious and the smell of it cooking incredible. I forgot to buy tomato paste but it’s fine.

    Reply

    • Natashas Kitchen
      April 14, 2019

      Hi Cindy! I hope you love this recipe! Thank you for that great review!

      Reply

  • Polly Johnson
    April 14, 2019

    This is probably the best stew I have ever made! Tastes like my mom’s cooking.., rich and full of flavor. I used as the broth a stock I made with veggies and lamb shanks. Otherwise, I followed the recipe precisely. I made this for a friend who needs comfort food, but I am seriously thinking of making it again for Easter dinner!

    Reply

    • Natashas Kitchen
      April 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Alisi Martin
    April 11, 2019

    I’m currently making this (in the oven at the moment) So excited to try it. Thanks for the recipe 🙂

    Reply

    • Natashas Kitchen
      April 11, 2019

      I hope you love it! It must smell amazing in your home right now!

      Reply

  • Brenda
    April 8, 2019

    Hi Natasha, this looks sooo good! Planning to cook it for dinner one of these days. But can I cook it on the stove under low flame instead of putting it into the oven? If yes, how long do I cook it for? ☺

    Reply

    • Natashas Kitchen
      April 8, 2019

      Hi Brenda, I haven’t tried it that way but it should work! Several of our readers have reported success using stove top only. Enjoy!

      Reply

  • Lana
    April 7, 2019

    Thank you for posting this recipe. It’s easy to make, versatile, rich in flavour and delicious!

    I have made this recipe twice before. Once as a stew above; and once as a filling for a “Lamb Pie” (I excluded the potatoes in the pie and cooked uncovered to reduce the sauce). Both we’re absolutely devine :)) Thank you!

    I now wish to make a LAMB SOUP using this recipe. As an amateur cook I’m not sure how to go about this… More broth? Tinned chopped tomatoes? Added water? This recipe is delightfully full of flavour, I would not want a diluted version by going the wrong way. Advice would be appreciated.

    With thanks, L

    Reply

    • Lana
      April 7, 2019

      (“Diluted version”: I should have written “diluted in flavour”).

      Reply

    • Natasha
      April 8, 2019

      Hi Lana, I would use more broth and seasoning to taste. Using broth (and not water) will maintain the flavor without diluting it too much. That’s wonderful that you were able to make it into a lamb pie! I love that idea!

      Reply

      • Lana
        April 9, 2019

        :))
        Thank you for your recipe and inspiration.

        I’m looking forward to making a soup version of this recipe soon!

        xoxo

        Reply

  • Rebecca Harrison
    April 4, 2019

    Great recipe my son even ate the mushrooms.

    Reply

    • Natashas Kitchen
      April 5, 2019

      That’s so great! I’m so happy you all enjoyed that!

      Reply

  • Venita
    March 31, 2019

    We have been watching The Game of Thrones and my husband has been craving Stew with crusty bread similar to what we’ve seen in the show. So I tried to make a stew for the first time with this recipe and it immediately hit the spot! The house is filled with the amazing aroma and our bellies are completely satisfied on this wintery evening! Will definitely be saving this recipe… thanks you!

    Reply

    • Natashas Kitchen
      March 31, 2019

      That’s just awesome Venita!! Thank you for sharing your wonderful review 🙂

      Reply

  • Aneta
    March 28, 2019

    The stew was amazing !!!
    The flavor was exactly what I was looking for. Will make again for sure.
    Thank You for sharing.

    Reply

    • Natashas Kitchen
      March 28, 2019

      You’re so welcome!!

      Reply

  • Keiran
    March 24, 2019

    Hi I’m cooking it for the first time and would it be ok to cook it on stove top and not us the oven.

    Reply

    • Natashas Kitchen
      March 24, 2019

      Hi Keiran, I haven’t tried it that way but it should work! Several of our readers have reported success using stove top only. Enjoy!

      Reply

    • marty
      June 3, 2019

      Hi Keiran. I have tride this both ways now.
      Both awesome.

      Reply

  • Frank Hodgkiss
    March 14, 2019

    Just made this stew got most of the ingredients in but I thought put some leeks in. Prepared every thing boned lamb cut it into large chunks trimmed all the fat off put duch oven on the Rayburn no bacon, (think) 1/2 spoon goose fat did half of lamb same for the last half. For the potatoes I only ever use baking potatoes for boiling, one large potato cut into large chunks. Added two teaspoons mixed herbs. Put duch oven into the the Rayburn on low heat, put the dogs into the car for a nice long walk. Got back home a nice glass of cold cider took the stew out oven it looked good smelt good and tasted even better. This is the best stew I have ever made
    It is now in my recipe book

    Reply

    • Natashas Kitchen
      March 14, 2019

      I’m so happy you enjoyed that, Frank. That sounds like the perfect evening, walk and all! Thank you for sharing that with us!

      Reply

  • Aneta
    March 13, 2019

    Can I use lamb stock instead of beef ?

    Reply

    • Natasha
      March 13, 2019

      Hi Aneta, yes, absolutely!! I hope you love the lamb stew 🙂

      Reply

  • Noeleen
    February 18, 2019

    This was delicious, i ate it on day one of making it and on day 3, where I reckon the flavour intensified . Next one I’ll be using beef, gorgeous stew .

    Reply

    • Natashas Kitchen
      February 18, 2019

      I’m so happy you enjoyed this stewe recipe, Noeleen! Thank you for sharing your wonderful review with us!

      Reply

  • Terry Brander
    February 15, 2019

    Hello, my stew is in the oven and it smells amazing!!
    There are no instructions for thickening the gravy with either cornstarch or flour.
    The gravy seems thin have you thickened it in the past?

    Reply

    • Natashas Kitchen
      February 16, 2019

      I’m so happy you enjoyed that, Terry! Thank you for that great review! We have not thickened it but I’m sure you could if that is your preference! Some of our readers have commented dipping their bread into that gravy and loving it also!

      Reply

  • Steevo
    February 12, 2019

    Some of my very favorite things to cook are soups and stews.

    This is a VERY good recipe! Great flavors and textures. Just what a stew should be.

    Thanks for sharing as this one gets filed in my “keeper” collection!

    Reply

    • Natashas Kitchen
      February 12, 2019

      Sounds like you found a new favorite, Steevo! Thank you for sharing your wonderful review with us!!

      Reply

  • Karen
    February 10, 2019

    Not sure if this posted twice? But this was amazing and deserves a second post.. My Grandma always called this Mutton Stew . Nothing left over for the next day.

    Reply

    • Natashas Kitchen
      February 10, 2019

      It did but that’s okay! I’m so happy you enjoyed that. Thank you for sharing that with us! 🙂

      Reply

  • Karen
    February 10, 2019

    Amazing recipe. Thank you so much. My Grandma always called this Mutton Stew . Nothing left over for the next day. Commented on your lasagna which was amazing. Look forward to trying your other recipes.

    Reply

    • Natashas Kitchen
      February 10, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Ilze
    February 9, 2019

    First of all – I love your blog! This stew was AMAZING! It was an absolute hit with both my husband and my daughter!
    I will definitely make it again!

    Reply

    • Natashas Kitchen
      February 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Paige
    February 2, 2019

    Hi Natasha! I’m looking for a lamb stew I can do in my slow cooker, could this be done in a slow cooker and if so how long would you recommend cooking to for? Thank you!

    Reply

    • Natashas Kitchen
      February 2, 2019

      Hi Paige, I haven’t tried this in a slow cooker but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

      Reply

  • Meghna
    February 1, 2019

    Hello Natasha,
    I am a HUGE fan of yours. Just LOVE LOVE LOVEEEEEE your blog:) You guys are an amazing team. Love all your videos, super awesome I must say. keep up the excellent work. I am making a lamb stew today but Indian style.

    Reply

    • Natashas Kitchen
      February 1, 2019

      You are so nice! Thank you for that wonderful feedback!! I’m all smiles 🙂

      Reply

  • Nicole
    January 25, 2019

    Just ate this and it was “the best stew I ever had!” from the husband, who just got done licking the bowl of his second helping. Thank you for the recipe! This was the first stew I ever made.

    Reply

    • Natashas Kitchen
      January 26, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Janie
    January 22, 2019

    LOVED YOUR RECIPE NATASHA!
    Stew has got to be the best on a cold winters night! Num Num!!! Thanks!!

    Reply

  • Alexandra
    January 21, 2019

    Thank you, Natasha, for your wonderful recipes!.
    From a fellow Ukrainian

    Reply

    • Natashas Kitchen
      January 21, 2019

      You’re so welcome, Alexandra! I’m so happy you are enjoying our blog!

      Reply

      • Malcolm
        May 1, 2020

        Hi Natasha, this is a fantastic recipe, so good, had some left over so put it in a pie dish and put puff pastry on top next day
        Also love the way I can change to metric as I am in Australia.
        Cheers Malcolm

        Reply

        • Natashas Kitchen
          May 1, 2020

          That’s so great! I’m so glad you enjoyed this Malcolm!

          Reply

  • Renee
    January 20, 2019

    This is my first time leaving a review for a recipe. I had asked my husband to bring home some lamb chops but he brought back some other kind of lamb cuts instead. I have never cooked any other cuts of lamb other than chops. So I decided to look for a hearty lamb stew recipe, especially since we are experiencing snow and cold weather in the Midwest. I came across your recipe and the picture made it look very tasty. The ingredients were simple enough to find and follow. The only thing I did differently was to season the meat with Mrs. Dash herb and garlic along with some Old Bay and salt and pepper overnight in the refrigerator.
    The stew was delicious and hearty. Loved the gravy, so much wonderful flavor. I served the stew in a bread bowl with a glass of red wine.
    By the way, I’m African American and I have never tried lamb stew.
    Thank you for this comforting recipe.

    Reply

    • Natashas Kitchen
      January 20, 2019

      Hi Renee! I’m so happy you discovered our blog. Welcome! 🙂 Thank you for sharing your wonderful review with me I’m so happy you enjoyed this recipe 🙂

      Reply

    • Joseph F. Petrozelli
      January 21, 2019

      Next time try leaving out the Mrs Dash and Old Bay.

      Reply

      • Renee
        January 22, 2019

        Next time I will and I’ll try a cut with the bone in.

        Reply

  • Sean Ryan
    January 20, 2019

    Simple and delicious! I doubled up on onions and garlic and added a extra 1/2 cup wine and this was outstanding. I used lamb shank scrap and neck bones (meat falls right off the bone after cooking) in lieu of the choice cuts and it really pushed the flavor over the top thanks to the bone and marrow!

    Perfect meal for 7 degree weather with 30″ of snow.

    Reply

    • Natashas Kitchen
      January 20, 2019

      Thank you for that awesome review, Sean! Sounds like a perfect meal in that weather! But wow 30″?!! Stay warm!

      Reply

  • Calvina
    January 14, 2019

    This was delicious! Thank you for the recipe. Everyone loved the lamb and I’ll probably add more quantity next time! The flavor was yummy! Thanks for making my first Le Crueset experience wonderful! 🙂

    Reply

    • Natashas Kitchen
      January 14, 2019

      That’s so great, Calvina!! Thank you for sharing your great review!

      Reply

  • Joseph F. Petrozelli
    December 31, 2018

    I have been cooking for many, many years and I am very critical. I made this and it was fantastic, and it made me a big Natasha fan. The sauce color and texture against my white plate was mesmerizing. A few comments: Only use lamb shoulder, not leg. Leg is too lean…that you barbeque. Go to a good butcher and buy lamb for stewing, avoid the prepackaged stuff. OK this next one is hard: Make it a day ahead of time and eat it the next day. I ate it the day I made it and then also the next day. Much, much more tender the next day. My wine was Old Vine Bogle Vineyards Essential Red. This is a blend of Zin, Syrah, Cab and Petite Syrah.

    Reply

    • Natashas Kitchen
      December 31, 2018

      Hi Joseph! I’m so inspired reading your review. Thank you!

      Reply

      • Joseph F. Petrozelli
        December 31, 2018

        You are welcome….also I used sweet onions and I quartered one and added it with the carrots which is what I do with a beef stew. Next time I will try some pearl onions instead of the quartered one.

        Reply

  • Kirsten
    December 28, 2018

    Hi Nat,

    Just wondering if it is possible to make this a day ahead, storing it overnight in the fridge and warming it up over the stove before serving?

    Reply

    • Natashas Kitchen
      December 28, 2018

      We LOVE it fresh but it does reheat well so that should work just fine 🙂

      Reply

  • Theresa from WV USA
    December 27, 2018

    I’ve made this fabulous lamb stew twice and it never fails to be a family pleaser! It was so good my son-in-law made it for his hunting family at camp and they loved it!

    Reply

    • Natashas Kitchen
      December 27, 2018

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

      Reply

  • Robin Stamm
    December 26, 2018

    After my oven mangled the leg of lamb I mad for Christmas day, I was left with all variations of lamb: raw, almost raw, almost medium … all the way to well done. It’s pricey meat, so I had to find a way to use what I was left with. Yours was the most intriguing recipe for lamb stew, and that’s how I got here … but I had to adjust your recipe from the get (sorry) although I stayed close to it by cooking the raw and almost raw in the bacon grease longer than I cooked the other bits. As a seasoned home chef, I made a few other changes (added 1-1/2 c. Sauvignon Blanc, along with 1-1/2 c. Malbec (I use this combo when braising lamb shanks and love the flavors … I added a bit more flour too). I also used chicken stock because I didn’t have beef stock on hand. And, as always with lamb, I added both thyme and rosemary.

    Hubby’s happy, I’m happy, and the neighbors who stopped by for “leftovers” were also happy. Thanks for pointing me in such a great direction!

    Reply

    • Natashas Kitchen
      December 26, 2018

      I’m so so happy that worked out for you Robin!! Thank you for that amazing feedback!

      Reply

      • Robin Stamm
        December 26, 2018

        Thanks Natasha. I wound up adding some Pomi diced tomatoes (about 1.5 c., which was a bit too much so I added in some fatty pieces of lamb which I’d ruled out because I wanted the lamb flavor to offset that “too much tomato” problem. In the end, it’s tasty indeed … and ut;s HIGHLY recommended to serve with a good bread to dip into the groovy gravy 🙂

        Reply

  • Heather
    December 19, 2018

    This was SO, so delicious (and so easy). I just made a double batch on the stove since I don’t own a dutch oven but it turned out wonderfully. I’m obsessed (and so, so full).

    Reply

    • Natashas Kitchen
      December 19, 2018

      Sounds like you found a new favorite!! Thank you for sharing your great review!

      Reply

  • Dave
    December 19, 2018

    First of all, you need to remind some of these people, who are deathly afraid of alcohol,that the minute you boil anything containing booze of any kind the alcohol is gone out into the air!
    For me it is a frightful waste of wine!
    Also I have made a similar stew with bear meat, but the meat of a spring bear is far to mild, so it is definitely better to stick with mutton for this type of stew.

    Reply

    • Natasha
      December 19, 2018

      Hi Dave, you are correct and thank you for sharing!! 🙂

      Reply

    • Natashas Kitchen
      December 19, 2018

      Thank you for sharing that with us, Dave! Thank you for that great review!

      Reply

  • Cindy
    December 18, 2018

    I first tasted lamb stew in Ireland; the second time was this past October in Iceland. I came home determined to find a good recipe for this wonderful, hearty meal. This was my first attempt at preparing lamb stew; I failed at finding a good recipe… I found a DELICIOUS recipe! It’s a bit time-consuming, but it’s so worth it! My husband devoured it! I have a new dish to add to our mealtimes! Thank you!

    Reply

    • Natashas Kitchen
      December 18, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Jill
    December 9, 2018

    I first made this last July and have made it several times since then, including yesterday. I have a Ukrainian husband who is a meat and potatoes guy. He absolutely loves this recipe – so does our daughter who can be picky. It has become one of our favorite recipes. Thank you!

    Reply

    • Natashas Kitchen
      December 9, 2018

      I love that your entire family can enjoy that! Thank you for the wonderful review, Jill!

      Reply

  • Dawn
    November 22, 2018

    I made this to use up part of a roast that was too large. This was amazing and I will definitely make again! I will say prep time was considerably longer than 20 minutes for first time making it.

    Reply

  • Mike Honcho
    November 19, 2018

    What would you recommend as substitute for the pork bacon?

    Reply

    • Natashas Kitchen
      November 19, 2018

      Hi Mike, it would still work without the bacon, you could just use a light (not extra virgin) olive oil to saute the lamb instead. It may need slightly more salt if omitting the bacon.

      Reply

  • Karen
    November 12, 2018

    Wonderful dish. Cut the recipe in half and it came out great. I love dill so I added a pinch. Thanks. I will be making it again.

    Reply

    • Natashas Kitchen
      November 12, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Kathy Warren
    November 11, 2018

    Just enjoyed your lamb stew on a chilly football evening. Simply delicious, nothing but compliments. Kathy

    Reply

    • Natashas Kitchen
      November 11, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Mary
    November 7, 2018

    THIS WAS AMAZING! I made this last night, with no alterations to how the recipe is written. SO MUCH FLAVOR! Really yummy, and I’ll make it a staple this fall/winter.

    Reply

    • Natashas Kitchen
      November 7, 2018

      Sounds like you found a new favorite, Mary!! Thank you for the amazing review!

      Reply

  • Glynis
    November 3, 2018

    Living in the UK I constantly get confused when it says ‘cups’! How many mls in a cup please ! Many thanks. Glynis 🍰

    Reply

    • Natashas Kitchen
      November 3, 2018

      Hi Glynis! The conversions are included within the printable version. Simply click on “Metric” and that will covert the measurements for you 🙂

      Reply

      • Glynis
        November 3, 2018

        Many thanks … ☕

        Reply

        • Jay
          November 30, 2018

          Glynis, when not baking you can use any regular size coffee mug as a measurement. When baking it would be 250 ml cup. When precise baking it is always better to weigh it in grams.

          Reply

        • Earlene
          December 1, 2018

          240 ml is equal to 8 oz liquid using glass measuring cups.

          Reply

  • Henry
    October 26, 2018

    I just made this, it’s absolutely delicious!
    Thanks so much for this simple, delicious and relatively easy recipe!

    Reply

    • Natashas Kitchen
      October 26, 2018

      I’m so glad you enjoyed it!

      Reply

  • Jackie
    October 20, 2018

    Hi Natasha, I was thinking about substituting fresh rosemary for the thyme. Would that work? I’m trying this tomorrow with home grown lamb from a friend.

    Reply

    • Natashas Kitchen
      October 20, 2018

      Hi Jackie. Rosemary has a very different and overpowering flavor profile that may over power the rest of the dish. If you experiment I would love to know how you like that change!

      Reply

    • Joanna
      November 10, 2018

      Made this tonight for myself and my husband. It was so good and hearty! It will be now a staple in this household. Thank you for sharing. Tomorrow I’ll be attempting your spinach artichoke dip for friends.

      Reply

  • Alyssa
    October 5, 2018

    Can you let this simmer on the stove instead of putting it in the oven? Would it still cook for and hour or so?

    Reply

    • Natashas Kitchen
      October 6, 2018

      Hi Alyssa! I haven’t tried it that way but it should work! Several of our readers have reported success using stove top only. Enjoy!

      Reply

  • Natashas Kitchen
    September 18, 2018

    Thank you for sharing that with us, Thomas! I appreciate your insights. I agree, we look for nitrate free uncured bacon and also organic potatoes and as far as the animal fat, I agree, animal fat is good for you, but we prefer not to have an unpleasantly thick layer of fat at the top – it is more preference than anything else.

    Reply

  • Thomas Turk
    September 18, 2018

    Why trim? You lose the flavorful fat. full of heart protective Om3, long chain fatty acids and conjugated linoleic acid. Did the self-appointed, corrupt, fully- funded by Big biotech, pharma etc`Am. Heart Assn. tell you otherwise?

    Potato healthy? It’s the highest of any vege in solanine glyco alkaloids. These cause Rheumatoid Arthritis, belonging to the deadly nightshade family, the atropa belladonna. US Agric. Dept Study 1974. Those with severe arthritis get a ‘burn’ within 20 minutes of consuming the unhealthy potato. I use sweet potatoes, but they only need 6 minutes.. chucked in at the end. Recipe excellent!! Talking of healthy ingredients is a minefield if one relies on the Mainstream’s disinfo food groups, RDAs etc.

    Why trim? You lose the flavorful fat. full of heart protective Om3, long chain fatty acids and conjugated linoleic acid. Did the self-appointed, corrupt, fully- funded by Big biotech, pharma etc`Am. Heart Assn. tell you otherwise?

    Potato healthy? It’s the highest of any vege in solanine glyco alkaloids. These cause Rheumatoid Arthritis, belonging to the deadly nightshade family, the atropa belladonna. US Agric. Dept Study 1974. Those with severe arthritis get a ‘burn’ within 20 minutes of consuming the unhealthy potato. I use sweet potatoes, but they only need 6 minutes.. chucked in at the end. Recipe excellent!! Talking of healthy ingredients is a minefield if one relies on the Mainstream’s disinfo food groups, RDAs etc.

    Reply

  • Betsy Dewhurst
    August 26, 2018

    I made this tonight and I must say, this is the best lamb stew I have ever made! I used bone in stew meat which I think added to the flavor. Even my boyfriend who claims to be a stew hater loved it, had seconds, and wants the rest for lunch tomorrow ha ha. Thank you Natasha for the recipe! Delicious! Will be making it again, for sure.

    Reply

    • Natashas Kitchen
      August 27, 2018

      Wow! I’m so happy to hear that! Thank you for sharing your great review, Betsy!

      Reply

  • Brittani
    August 22, 2018

    Made this tonight, and it was the BEST stew I’ve ever made. I ordered my lamb because I couldn’t find any and it came bone in instead of out so I cut all the meat away which lead to a more veggie full stew… But the flavor of this made it worth it. So amazing!

    Reply

    • Natashas Kitchen
      August 22, 2018

      Sounds like you found a new favorite Brittani! Thank you for sharing that with us!

      Reply

  • Renee
    August 11, 2018

    Hi Natasha. Made this yesterday and used my slow cooker instead of in the oven. Reduced the liquid by about 1.5 cups and it turned out amazing. The bacon and the wine really did add that flavour which I could never get when I used to try making stews. Now I can say I know how to make a good stew .. thanks so much for the recipe!

    Reply

    • Natashas Kitchen
      August 11, 2018

      You’re so welcome Renee! Thank you for sharing your changes with us!

      Reply

    • Tiffany
      October 11, 2018

      Could I ask how long you left this In the slow cooker please and also what temp thank you’

      Reply

      • Renee
        March 3, 2019

        Hi Tiffany. I left it on low for about 4 hours. Added the veggies in the last 2 hours of cooking.

        Reply

  • Beverly
    July 7, 2018

    Could one substitute beer for the wine, and if so, the same amount?

    Reply

    • Natashas Kitchen
      July 7, 2018

      Hi Beverly, I honestly have not tried that but I have come across several Guinness beer lamb stew recipes online and I think it would be worth experimenting. If you try it out, I hope you let me know how it goes 🙂

      Reply

  • Gary
    May 19, 2018

    Hey Natasha
    This is the second time I have made this dish using your recipe, in the oven now! Thanks x

    Reply

    • Natasha's Kitchen
      May 19, 2018

      Hello Gary, I’m glad you enjoy the recipe enough to make it a second time! Thank YOU for sharing your fantastic review!

      Reply

    • sam
      June 8, 2018

      Hi, has anyone used Turkey Bacon instead? will omitting the Bacon dramatically reduce the taste of this dish?

      Reply

      • Natashas Kitchen
        June 8, 2018

        We haven’t experimented with turkey bacon, Sam. Please let us know how it goes if you try it that way.

        Reply

  • Elizabeth W.
    April 5, 2018

    Thank you Natasha. This was a nice take on a meal we commonly make using a nearly identical recipe in our Italian pressure cooker (like Victoria!) with various economical cuts of meat including beef shank, beef short ribs and pork shoulder. Step 4 moved into the pressure cooker which cut the cooking time significantly. I also added zucchini chunks, another family favorite. It was lovely, the bacon gave the flavor extra depth and was the one ingredient I don’t normally use, while the only one I use that you did not was dijon mustard. I left that out to follow you more closely. I think it might have overpowered the lamb but it works well with beef and pork. Thank you again!

    Reply

    • Natasha's Kitchen
      April 5, 2018

      You’re welcome Elizabeth! I’m glad to hear the recipe is a success. Thanks for sharing your excellent review with other readers!

      Reply

  • Nadia
    April 5, 2018

    Natasha, have you tried making this recipe in Instanpot?

    Reply

    • Natasha
      natashaskitchen
      April 5, 2018

      Hi Nadia, I haven’t yet! I wish I had since you are the second person to ask! If you experiment, please let me know how it goes 🙂

      Reply

  • Julia
    April 3, 2018

    I tried this for Easter, it was my first time preparing lamb. All my guests and my family loved it, it is sooo delicious! Thank you for this recipe! if it wasn’t for this recipe, I probably still would have not tried preparing lamb on my own:)

    Reply

    • Natasha's Kitchen
      April 3, 2018

      I’m so glad this recipe gave you the confidence to give it a try…and with great success! Thanks for sharing your excellent review Julia!

      Reply

  • ❤️Victoria Kryachkov❤️
    March 31, 2018

    Have you tried this in the instant pot?

    Reply

    • Natasha
      natashaskitchen
      April 2, 2018

      Hi Victoria, I haven’t yet so I can’t offer any advice. If you experiment, let me now how it goes 🙂

      Reply

      • ❤️Victoria Kryachkov❤️
        April 2, 2018

        It turned out BEYOND amazing! It was ready in 32 minutes. 30 minutes stewing Unser pressure and 2 minutes after I added in all veggies and potatoes.

        Reply

        • Natasha's Kitchen
          April 2, 2018

          Awesome, I’m happy to hear that Victoria! Thanks for sharing your excellent review!

          Reply

        • Sandy Chang
          July 27, 2018

          did you just cook the veggies uncovered?

          Reply

  • Julia
    March 28, 2018

    This recipe sounds so delicious!!! Going to give it a try this Easter lunch, I’ll be hosting, (doubling or tripling it of course:)). Really nervous though, never prepared lamb myself before. What do you think if I substitute bacon for turkey bacon with some olive/ grape seed oil? And also, do you think I can maybe lower the oven temperature and leave it for a little longer in the oven like 2hours? Thank you

    Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Julia, I think that substitution will work and you can lower the temperature/leave in the oven for 2 more hours. It’s worth a test 😀

      Reply

  • Philip Jackson
    March 22, 2018

    Natasha, how would you adapt this recipe to a crock pot, or could you?

    Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Philip, I haven’t tried this in a slow cooker but one of my readers, Mariya, offered some good insights. She wrote: “I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.” I hope that helps!

      Reply

  • Shania Williams
    March 16, 2018

    Would the taste be similar if I left the bacon out or is there another non pork substitute I can use?

    Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi Shania, it would still work without the bacon, you could just use a light (not extra virgin) olive oil to sautee the lamb instead. It may need slightly more salt if omitting the bacon.

      Reply

  • Margriet Huisman
    March 16, 2018

    HI Natasha
    Can I use guiness beer instead of wine? And crimini musthrooms instead of white mushrooms?
    thx
    margriet

    Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      HI Margriet, I honestly have not tried that but I have come across several Guinness beer lamb stew recipes online and I think it would be worth experimenting. If you try it out, I hope you let me know how it goes 🙂

      Reply

  • Aliika
    March 16, 2018

    Love your blog & all your recipes!! For this recipe can i finish cooking on the stovetop instead of placing it into the oven?! 🙂

    Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi Aliika, I haven’t tried that, but a couple of my readers have reported great results cooking on the stovetop covered at a simmer for the same amount of time.

      Reply

  • Rose
    March 15, 2018

    Can I substitute another liquid for the alcohol? If so what? Thanks so much!
    Rose

    Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Rose, It still should work just using more broth. The wine does give this lamb stew riche flavor so it wouldn’t taste quite the same and may need additional seasoning to compensate.

      Reply

  • Denise Hebrank
    March 15, 2018

    I just made the lamb stew and doubled the recipe!! A whole bottle of red wine. Smells divine in the oven now!! St. Patty’s Day dinner!

    Reply

    • Natasha's Kitchen
      March 15, 2018

      That sounds heavenly Denise, thanks for sharing!

      Reply

  • Ashlee
    March 14, 2018

    Absolutely delicious!!!!! I’ve never cooked with lamb before because I’ve never really enjoyed it but OMG this has changed my views!

    Reply

    • Natasha's Kitchen
      March 15, 2018

      I’m happy to hear I changed your mind about lamb! Thanks for sharing your excellent review with other readers Ashlee!

      Reply

  • Rose
    March 14, 2018

    Would it be possible to substitute another liquid for the alcohol?

    Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Rose, I think it would still work with just using more broth but the wine does give it really rich amazing flavor so it wouldn’t quite taste the same and may need additional seasoning.

      Reply

  • Victoriya
    March 14, 2018

    Thank you so much for posting something with lamb! I bought lamb but don’t know much recipes of how to cook lamb. Am definitely looking forward to cooking this.

    Reply

    • Natasha's Kitchen
      March 14, 2018

      I hope you love it Victoriya! Please let me know what you think and don’t hesitate to ask if you have any questions!

      Reply

  • Tatayana
    March 14, 2018

    Hi Natasha,
    Looks amazing. Trying out this weekend, my question: What if i cook it in Slow Cooker?

    Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Tatyana, I honestly haven’t tested this in a slow cooker so I’m not sure. You might google “slow cooker lamb stew” or slow cooker beef stew to see anyone posted instructions. Sorry I can’t offer any advice without testing it first. I would probably still do most of the cooking on the stove to brown the beef and cook off some of the wine so it isn’t overpowering.

      Reply

      • Mariya
        March 21, 2018

        I always make my beef stew in the slow cooker- it should work with lamb also. At step 4- transfer everything into the slow cooker and set it to high until it starts boiling and then put it on low until the meat is tender and potatoes cooked.

        Reply

        • Natasha's Kitchen
          March 21, 2018

          Great tips Mariya, thanks for sharing!

          Reply

  • 2pots2cook
    March 14, 2018

    Mr. Weatherman announces fresh delivery of snow for this weekend so this is just perfect timing 🙂 Thank you !

    Reply

    • Natasha's Kitchen
      March 14, 2018

      My pleasure! I hope it helps keep you warm! 🙂

      Reply

  • salsabil
    March 14, 2018

    Thanks Natasha it looks delicious and appetizing,as we have many sort of stews I am going to call it Natasha stew 😊

    Reply

    • Natasha's Kitchen
      March 14, 2018

      It tastes as good as it looks too! I hope you love the Natsha stew, lol! 🙂

      Reply

  • Monika
    March 13, 2018

    Looks amazing! I’m definitely gonna make this for Easter. Question. My kiddos don’t like mushrooms. At all. 🙂 Do you think it’s crucial for the stew or can you please suggest something in lieu of mushrooms? Thank you.

    Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Monika, I always make it with the mushrooms but my readers have reported good results omitting the mushrooms. Diane wrote: “This is the best beef stew I have ever made. My husband agrees but prefers that I leave out the mushrooms. But I also throw in some frozen peas instead.”

      Reply

  • Elfi
    March 13, 2018

    Hi Nat!

    Thank you for the awesome recipe!
    I was wondering if I can substitute the lamb with beef or meatballs?
    I’m all for less dishes to wash!

    Thank you again, and God bless you for helping us to cook healthier food at home!

    Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Elfi, We often make a slightly different version of this with our beef stew. I love it with beef also. This lamb stew recipe does simplify the process (easier!) because it is made in one pan but you can absolutely switch out the lamb for beef.

      Reply

      • Carol
        October 23, 2019

        Is it OK to freeze in serving portions?

        Reply

        • Natashas Kitchen
          October 23, 2019

          Hi Carol, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

          Reply

        • Joanna K Glover
          November 11, 2019

          I’ve made this several times and always freeze portions! Just a reminder, potato doesn’t freeze well as it goes all weird and floury in a very inedible way, so for the second batch I used sweet potato so I could freeze without chucking out thawed tatties.

          Reply

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