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:

Natasha's Kitchen Cookbook

Lamb Stew Recipe

5 from 519 votes
Author: Natasha of NatashasKitchen.com
This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth. 
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes

Ingredients 

Servings: 8 people
  • 4 oz bacon, (4 strips, chopped into 1/4" strips)
  • 2 lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces
  • 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1/2 tsp for stew
  • 1/4 cup all-purpose flour or gluten free flour*
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups good red wine, *
  • 1 lb button mushrooms, thickly sliced
  • 4 cups low sodium beef broth or stock
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 1/2 lbs small yellow potatoes, halved or quartered into 1" pieces
  • 4 medium carrots, 10 oz, peeled and cut into 1/2" thick pieces
  • 1/4 cup parsley, finely chopped for garnish

Instructions

  • In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
  • While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
  • Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
  • Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Notes

*We used the wine "Soft Red" by Ste Chappell. A Pinot Noir would also work well. 
** For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.

Nutrition Per Serving

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

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

Q: Are you cooking up any special Easter recipes?

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the 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.

Read more posts by Natasha

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Recipe Rating




Comments

  • Lauri
    March 2, 2024

    I’ve been cooking for better than 55 years and have made many of your recipes. This lamb stew is on another level. I changed nothing except the number of servings and it is amazing! Thank you.

    Reply

    • NatashasKitchen.com
      March 2, 2024

      Hi Lauri! That’s so great to hear. Thank you for the wonderful feedback.

      Reply

  • Adriane
    February 26, 2024

    Can I do this in the slow cooker? What changes would I make?

    Reply

    • Natashas Kitchen
      February 26, 2024

      Hi Adriane, 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

  • Carol
    February 25, 2024

    SO good. Adjusted a few things. Used EVOO instead of bacon. Only had white wine and veg broth. Will be part of my go to recipes

    Reply

    • Natasha's Kitchen
      February 25, 2024

      Hey Carol, great to hear that those substitutions worked well! Thank you for sharing that with us.

      Reply

  • Scott
    February 24, 2024

    I forgot to apply stars to my previous comment. Since I need 50 characters to submit again, someone should implement a star rating “check” before submission.

    Reply

  • Scott
    February 24, 2024

    This lamb stew recipe is over the top in my books. I follow this recipe to the letter because of the depth of the flavor. I have made this 3 times and I am daring myself to substitute rosemary for the thyme because its lamb.

    Reply

    • NatashasKitchen.com
      February 24, 2024

      Thank you, Scott! I’m so glad you like it.

      Reply

  • Arles
    February 21, 2024

    Made this today for an informal company dinner. It was superb. I did diverge from the recipe slightly — omitted the bacon; had only half the mushrooms and I browned them deeply before adding; used 2 T tomato paste because I freeze it in that quantity; in addition to vegetables called for, I added two shallots (along with the onion), two stalks celery and a smallish fennel bulb, diced (just before adding the stock). Instead of adding the potatoes to the pot, I boiled them separately and we ate the stew over the potatoes. For the wine, I used a zinfandel. Cooked it at 300 instead of 325 and it was perfectly done after 1 hour 45 minutes. We are happy to have leftovers. I will be making this again. Easy, delicious and so comforting.

    Reply

    • Natasha's Kitchen
      February 21, 2024

      Thank you for sharing! Great to haer that it was a huge hit!

      Reply

  • Pzm
    February 18, 2024

    Looking forward to making this. Question would like to use stove top for entire cooking process…how long & what temp?

    Reply

    • Natasha's Kitchen
      February 19, 2024

      I haven’t tested that but one of our readers shared this “Thanks for a great recipe, my 6 year old said I may make it again! I have added slightly more salt, thyme and spices, also some chutney. I did everything on stove top (after step 4, I simmered the stew for 1.5 – 2hrs) and it still came out perfect, meat falling off the bones etc 🙂”

      Reply

  • Lena
    February 5, 2024

    I wish there was a way to give this recipe 10 stars!!! I didn’t have bacon on hand and only had about half a glass of red wine, but it still turned out to be the best stew I have ever had. There’s no stinky lamb smell. Thank you so much for this recipe.

    Reply

    • Natasha's Kitchen
      February 5, 2024

      You’re so welcome, Lena. That’s amazing feedback, thank you!

      Reply

  • Cal
    January 30, 2024

    Great recipe! I ended up halving the recipe and doing everything in the instant pot. 30 min at high pressure with 10 min natural release turned out wonderfully.

    Reply

    • Natasha's Kitchen
      January 31, 2024

      Good to hear that it was a success!

      Reply

  • Shirley
    January 28, 2024

    I made this wonderful stew with some lamb provided by my son in law. It was stew meat from a local meat processing plant. It was delicious. Thank you for this wonderful recipe.

    Reply

    • Natasha's Kitchen
      January 28, 2024

      You’re welcome! I’m so glad that you enjoyed it!

      Reply

  • Mary
    January 22, 2024

    If making a half recipe do you still cook for the 1 hour and 45 minutes ?

    Reply

    • Natashas Kitchen
      January 22, 2024

      Hi Mary, when halving the recipe, you may not necessarily need to cook it for the full duration specified, but it may take longer than half the time. I recommend watching it closely, and generally we recommend checking for doneness, use an in oven or regular meat thermometer to check on the doneness to ensure it reaches safe internal temperature. I hope this helps.

      Reply

  • Chris
    January 14, 2024

    I’ve made this 3 times and it’s always delicious. I don’t have much history with lamb, but my husband has brought home lamb loin chops from Costco on occasion. I browned the chops in flour and added them to the pot, then followed the recipe just as written. When the stew came out of the oven, I removed the chops (with the bay leaves), took the meat off the bones, and returned the meat to the stew. Delicious! I have to say, I generally love Natasha’s recipes. Thank you.

    Reply

    • Natasha's Kitchen
      January 14, 2024

      Great to hear that it was a success and that you enjoyed this recipe! Thank you for this review, Chris.

      Reply

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