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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.

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.

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.

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

4.97 from 55 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
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*
Total Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 82mg 27%
Sodium 1276mg 53%
Potassium 1234mg 35%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 3g
Protein 28g 56%
Vitamin A 105.7%
Vitamin C 20.7%
Calcium 6.7%
Iron 31.2%
* 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!

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • 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

  • 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

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