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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

4.97 from 161 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
Servings: 8 people

Ingredients

  • 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

  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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Mike
    October 23, 2021

    Fantastic! I followed the recipe to a T and the family loved it! A great meal for fall.

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Great to hear that, Mike. Thank you for sharing!

      Reply

  • Tammi
    October 20, 2021

    When giving review I forgot to rate. This was definitely a 5 star recipe. Lamb so tender. Will make again.

    Reply

    • Natashas Kitchen
      October 20, 2021

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

      Reply

  • Tammi
    October 20, 2021

    Smelled so good while cooking. Made as the recipe stated with a couple of minor additions. Added fresh green beans and a little extra stock to compensate. Came out amazing. Lamb was so tender. Was a little worried because I do not like the strong lamb taste but this was perfect. Will definitely make again.

    Reply

    • Natashas Kitchen
      October 20, 2021

      Thank you so much for sharing that with me, Tammi! I’m happy to hear that the addition worked great!

      Reply

  • Amy
    October 9, 2021

    Haven’t even eaten this yet but it smells so good I’m giving it five stars! I only had 1 lb of lamb so roughly halved all the ingredients except the bacon cos we love it . Didn’t have carrots so used celery, didn’t have wine (boohoo) so used extra chicken stock, and used leftover baked potatoes which I cut up and put in at the end. Also reduced oven time to only 45 minutes since I had half the meat, no carrots and my potatoes were already cooked. I’ve never cooked lamb before in all my 36 years so interested to see how it turns out!

    Reply

    • Natasha
      October 10, 2021

      I hope you completely love it. Thank you for sharing your thoughtful review!

      Reply

  • Tom
    October 4, 2021

    Far too much salt in this recipe, my advice is to season at the end otherwise you will ruin this dish

    Reply

    • Natasha
      October 4, 2021

      Hi Tom, I haven’t had anyone report this being too salty so I wonder if maybe you used broth that wasn’t low sodium or if the salt was mismeasured?

      Reply

  • Katarina
    October 2, 2021

    Hi Natasha!
    I made this recipe last night and we both loved it! Next time I will change it up and instead of using my Dutch Oven, use a wider pan with a lid, put sliced roasting potatoes overlapping on top and remove the lid during the last 30 minutes as I think you will get more of a crunchy chewy roast potato taste( and I have cooked lamb stews like that in the past and it is gorgeous). Thank you for sharing this lovely recipe, we will definitely be doing it regularly during the colder months!

    Reply

    • Natasha
      October 3, 2021

      Hi Katarina, I’m so happy you loved the lamb stew recipe, and thank you for sharing your wonderful review and suggestions.

      Reply

  • Jackie
    October 2, 2021

    one of our FAVORITE recipes. I did have a couple of questions though – I’ve made this 3 times and every time I can’t get enough bacon grease to cook both batches of lamb. It seems to only be barely enough for one batch. I’ve always had to add some olive oil to sauté the lamb meat and onions/garlic (accidentally used extra virgin olive oil before reading the comments but it turned out good still, is there a reason you recommend light and not extra virgin olive oil?) Am I not cooking the bacon long enough so that it’s not releasing all the fat? Thank you for this amazing recipe!

    Reply

    • Natasha
      October 2, 2021

      Hi Jackie, it could be the type or quantity of bacon you are using (if it is lean, you won’t get much fat out of it). You could add some high-heat olive oil like extra light olive oil to saute. Extra virgin is not ideal because it has a low smoke point, which is why I use it mostly on salads.

      Reply

  • MFT
    September 27, 2021

    Just made this and it’s definitely a winner and gonna be a staple for sure! Thank you Natasha :))

    Reply

    • Natasha's Kitchen
      September 28, 2021

      Great to hear! Thank you for sharing your good comments and feedback with us.

      Reply

  • Darlene Thom
    September 25, 2021

    Hi Natasha, we love lamb in our house and lamb stew is a favorite! I can’t resist changing up a recipe and added more tomato paste and some curry paste. My husband has his own Moroccan seasoning that I love, so I coated the lamb in that as well. Excellent recipe, thanks for posting it!

    Reply

    • Natashas Kitchen
      September 25, 2021

      I’m so happy to hear this recipe is a favorite! Thank you so much for sharing that with me.

      Reply

  • NATALIE-ANN
    September 21, 2021

    Hi. Can you use lamb or chicken stock instead?

    Reply

    • Natasha's Kitchen
      September 22, 2021

      Hi Natalie, we thought the beef broth had a richer flavor and better color, but chicken broth would also work well. Someone else shared this too “I’ve made it a few times and It’s great without the red wine too, I deglaze with balsamic vinegar and little extra stock.” I hope that helps.

      Reply

  • John Fricker
    August 28, 2021

    I didn’t use the mushrooms, as a preference, but the recipe was delicious. Thank you for the guidance!

    Reply

    • Natashas Kitchen
      August 28, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me, John!

      Reply

  • Amanda Potter
    August 25, 2021

    Amazing!! Would recommend adding some rosemary for an extra bang

    Reply

    • Natasha's Kitchen
      August 25, 2021

      Thanks for your good comment and suggestion, Amanda. Will try that next time!

      Reply

  • Justin
    August 17, 2021

    I’ve made many, many recipes from many reputable sources and, I just have to say, not only was this the best stew I’ve ever had, your website has become one of my 3 go-to, most trusted sources for great recipes and instruction. It’s right up there with ATK and FoodNetwork.

    Reply

    • Natasha's Kitchen
      August 17, 2021

      Thank you for your great comments and feedback, Justin. I’m happy to hear that you loved this recipe!

      Reply

  • Lou
    August 10, 2021

    I don’t have any ovenproof dishes. Do you think I would be able to cook this on the hob on low for the 1h45m instead

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Lou, I haven’t tried it this way myself, but it should work, and several of our readers have reported success using stovetop only. Enjoy!

      Reply

  • Laura H
    August 4, 2021

    I could only get boneless sirloin, but it turned out fantastic. But I guess the low sodium beef broth was no joke. I used regular stock and it turned out a bit too salty, so I added more water and some flour to make up for that.

    Reply

    • Natashas Kitchen
      August 4, 2021

      I’m happy you gave this a try, Laura!

      Reply

  • Tamara Samuel
    August 4, 2021

    Will it still taste good without the bacon? I don’t eat bacon.

    Reply

    • Natashas Kitchen
      August 4, 2021

      Hi Tamara, 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

  • Maureen
    July 13, 2021

    I have a boneless loin of lamb, can I use it to make a stew?

    Reply

    • Natasha
      July 13, 2021

      Hi Maureen, the loin of lamb is usually used for quick frying or grilling. I think it could still work.

      Reply

  • Mildred
    June 12, 2021

    Hi, can lamb bone-in loin chops be used instead?

    Reply

    • Natashas Kitchen
      June 12, 2021

      Hi Mildred, yes, bone-in will work well. You may need to increase your cook time.

      Reply

      • Mildred
        June 13, 2021

        Thank you so much. I love your friendly recipes that use everyday items that is in your cabinet. Please continue to keep them coming.

        Reply

        • Natasha's Kitchen
          June 13, 2021

          You’re welcome and I will do that, Mildred!

          Reply

  • CK
    May 23, 2021

    What can I substitute with beef broth / stock? Can I use chicken stock instead?

    Can I omit the red wine? Is there any other alternative?

    Reply

    • Natasha's Kitchen
      May 24, 2021

      Hi CK, we thought the beef broth had richer flavor and better color, but chicken broth would also work well. Someone else shared this too “I’ve made it a few times and It’s great without the red wine too, I deglaze with balsamic vinegar and little extra stock.” I hope that helps.

      Reply

  • Anthony Shydohub
    May 16, 2021

    Very good UKRAINIAN lamb stew (it’s the bacon grease that gives it away)!
    My parents were also immigrants, but after WWII. I grew up on pork fat, borscht, vareniki, etc. Keep up the good work.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      I’m glad you liked this recipe, Anthony!

      Reply

  • Alina Harris
    May 2, 2021

    I made this lamb stew for Easter and it was wonderful! Thank you, Natasha, for this great recipe!!

    Reply

    • Natashas Kitchen
      May 3, 2021

      You’re welcome, Alina! I’m happy you liked it!

      Reply

  • Meghana
    April 30, 2021

    Hi, Natasha. My family and I don’t eat beef . Can I substitute the beef broth with chicken broth/stock? If I do, do you recommend the addition of any other ingredients (e.g., star anise, more wine/bacon/mushrooms, etc.)?

    Reply

    • Natashas Kitchen
      April 30, 2021

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

      Reply

  • Julie Scott
    April 15, 2021

    It’s lamb! Not, lam!

    Reply

    • Natasha
      April 15, 2021

      Ah, my editor (that would be me) did a terrible job on this one! ha ha. Thanks for pointing that out. Fixed!

      Reply

  • Rav
    April 15, 2021

    Hi, Can I substitute lamb for chicken?

    Reply

  • Amanda
    April 11, 2021

    I follow exactly, up until it’s time to go in the oven. Then I transfer to a crockpot and cook on low for 8 hours. I’ve made it twice now and it’s even better as leftovers!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Awesome, thank you for sharing that with us, Amanda!

      Reply

  • Pam
    April 6, 2021

    I’d like to make this recipe utilizing left over roast leg of lamb. What should I adjust the cook time to?

    Reply

    • Natashas Kitchen
      April 7, 2021

      Hi Pam, I imagine that may work. I have only made this fresh, so I can’t recommend a time without trying it myself.

      Reply

  • Kelsey
    April 4, 2021

    Is there anything I can substitute for the mushrooms? I really don’t like mushrooms. Maybe I could just leave them out?

    Reply

    • Natasha
      April 5, 2021

      Hi Kelsey, I always make it with the mushrooms but my readers have reported good results omitting the mushrooms.

      Reply

  • Michael G
    April 3, 2021

    Can we use bone-in leg of lamb?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Michael, yes, bone-in will work well. You may need to increase your cook time.

      Reply

  • deb
    April 1, 2021

    Your Lamb Stew Recipe
    was the Best Stew I ever Made.
    Keep up the Great Work!

    Reply

    • Natashas Kitchen
      April 1, 2021

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

      Reply

  • Buddy
    March 28, 2021

    Not a lot of flavor. It was a decent stew, but really no lamb flavor at all. Definitely needs more garlic, and quite a bit of fresh thyme rather than 1/2 tsp dried. If I were making it again I would also use either a lamb shank or shoulder, not a leg, and include the bone in the mixture while it’s cooking. I’d also probably use vegetable stock/broth instead of beef, which seemed to overpower the taste of lamb.

    Reply

    • Nikki
      July 4, 2021

      Yes I made it today and There was virtually no lamb flavor as it was overpowered by the beef broth the bacon and the mushrooms.

      Reply

    • Anthony
      September 27, 2021

      Sounds like a whole different recipe 🤔maybe you should submit your own as this one is a five star for sure

      Reply

  • Joan
    March 26, 2021

    We love your lamb stew – the flavors are perfectly balanced. The only change I made was in consistency, using a firmer potato (russet), reducing the baking time to 90 minutes and thickening it on the stove by adding a mixture of 2 tablespoons each flour and water. If there are any leftovers, this stew is even tastier the next day!

    Reply

    • Natashas Kitchen
      March 26, 2021

      Thank you so much for sharing that with me, Joan!

      Reply

  • Jennifer
    March 16, 2021

    Natasha, love your recipes and your smiling face! I have a question about the lamb. I have 2 lamb shanks in the freezer. Will they work in this recipe? Anything special I should know?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Jennifer, that will work. Here’s what one of our readers wrote: “Simple and delicious! I doubled up on onions and garlic and added an 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!” I hope this is helpful to you.

      Reply

      • Jeanne Maloney
        March 25, 2021

        Wonderful recipe, so good even though i had no bacon. Did in instapot. Thanks

        Reply

        • Natasha's Kitchen
          March 25, 2021

          Glad you liked it! Thanks for your great review, Jeanne.

          Reply

  • Alejandra Amezquita
    March 2, 2021

    Hi, this is my GO-TO website for any deliciousness I ever want to make so THANK YOU! Now this recipe looks absolutely yummy and I would love to make it next but I don’t have a dutch oven. Does anyone know if I can use a Ninja Foodi instead? It has a slow cooker option but it will take too long for my liking so was wondering if I could do it in any of the other settings?

    thanks!!!

    Reply

    • Natashas Kitchen
      March 2, 2021

      Hi Alejandra, I’m so happy you’re enjoying my recipes! I looked through the comments and didn’t see anyone mentioning the Ninja. I also haven’t tried this yet, but someone else shared this “I made it last night in my instant pot but reduced stock to 2 cups. High pressure 45 min NPR, it was PERFECT!” I hope that helps! You can make it on the stove using a regular pot; just check on it periodically, so it doesn’t scorch at the bottom.

      Reply

  • Muna
    February 24, 2021

    Will this recipe work in an instant pot?

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Hello Muna. I haven’t tried that yet but someone else shared this “I made it last night in my instant pot but reduced stock to 2 cups. High pressure 45 min NPR, it was PERFECT!” I hope that helps!

      Reply

  • Anneta
    February 24, 2021

    Hello, what kind of side dishes would u recommend to go with the stew. Preparing for guests and need a few more dishes. Thank you.

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Hi Anneta, there are a lot of options. Some of them are green vegetables or salad, peas, bread rolls, sourdough bread and so much more.

      Reply

  • Gianna
    February 16, 2021

    This stew is packed full of flavour and the lamb pieces turn out so tender. It is a family favourite! Will definitely be making it again.

    Reply

    • Natashas Kitchen
      February 16, 2021

      That’s the best! Thank you so much for sharing that with me, Gianna. I’m so glad your entire family enjoyed this stew.

      Reply

  • Celine Bourgon
    February 12, 2021

    Hi – can I swap out the red wine and use guinness beer instead?

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Celine, 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 with. If you try it out, I hope you let me know how it goes 🙂

      Reply

  • Jessalynn Watanabe
    February 3, 2021

    I followed the recipe up until deglazing the pot with the red wine, then put all the ingredients in a crock pot and cooked on low for 8 hours. DELICIOUS

    Reply

    • Natashas Kitchen
      February 3, 2021

      That’s so great! Thank you for that awesome review.

      Reply

  • Julya
    February 3, 2021

    The best!!!

    Reply

    • Natashas Kitchen
      February 3, 2021

      I’m so glad you enjoyed it!

      Reply

  • Linda
    January 30, 2021

    Made this for an outdoor winter party. Followed the recipe and instrucitons. Very easy to prepare. It was a hit. The red wine adds richness to this dish. Will be making this again. Thanks Natasha.

    Reply

    • Natashas Kitchen
      January 30, 2021

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

      Reply

  • Hala
    January 21, 2021

    We don’t eat pork, should I just leave out the bacon or substitute with turkey bacon?

    Reply

    • Natashas Kitchen
      January 21, 2021

      Hi Hala, 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

  • Tasina
    January 21, 2021

    Hi Natasha! Thank you for this recipe! I followed it exactly, I have made it twice and my family love it. It is absolutely delicious, definitely my new go to for lamb stews! Thank you again! Greetings from the UK.

    Reply

    • Natashas Kitchen
      January 21, 2021

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

      Reply

  • Sarah Magnolia
    January 19, 2021

    Can I make this in a crock pot to cook during the day instead of the dutch oven?

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Hello Sarah, I haven’t tested that yet to advise. If you do an experiment, please share with us too how it goes.

      Reply

  • Jamie McCormack
    January 17, 2021

    Don’t know how much I can add to previous reviews, because this was fantastic. I have made different lamb stews over the years and this was one of my favorites. Followed the recipe to a tee and can’t think of a thing I would change. Served over egg noodles. Wish I’d had some crusty bread instead to soak up the goodness. Be sure to use a good wine; it really makes a difference.

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Jon
    January 14, 2021

    I’m from the Uk and this is the best stew recipe, it’s peppery, thick and warm.
    I’ve made it a few times and It’s great without the red wine too, I deglaze with balsamic vinegar and little extra stock.
    I usually add the lamb bones, a turnip or half a suede, a splash of Worcester sauce and couple tsp dried methi.
    Gonna try some of your other recipes. Thanks 👍

    Reply

    • Natasha's Kitchen
      January 14, 2021

      Hello Jon, so great to hear from you, and thank you for your great review for this recipe. I’m glad you enjoyed it!

      Reply

    • Muonga Kaunda
      February 12, 2021

      Hi Jon!

      I was wondering what to replace the wine with! Thanks for the balsamic vinegar tip.

      Reply

      • Natashas Kitchen
        February 12, 2021

        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

  • Libby
    January 10, 2021

    Just made this tonight in my extra large dutch oven. Doubled the recipe and followed it exactly and it came out PERFECT. This is a keeper and will become a beloved favorite!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      Hi Libby, thank you for your perfect comment. I’m happy that you loved this recipe!

      Reply

  • Anna Marie
    January 5, 2021

    Really incredible recipe! I just replaced the wine with more stock and doubled the tomato paste. Thank you for such a GREAT recipe. Definitely sharing the link to this with all my friends.

    Reply

    • Natashas Kitchen
      January 5, 2021

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

      Reply

  • Lynette
    January 4, 2021

    I bought a 6-lb boneless leg of lamb at Costco which is too much for just my hubby and me, so I cut off a 2 lb portion and used it for this recipe. This was SO GOOD! I ended up adding about 1 tsp more salt than called for, but otherwise followed the recipe to the letter. I’ll definitely be making this again! Thank you!

    Reply

    • Natashas Kitchen
      January 4, 2021

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

      Reply

  • Mildred Washington
    December 31, 2020

    Hi, I have a couple of packs of lamb loins and tired of the same recipes. Can I use the loins in a stew?

    Reply

  • TESSA HEUNIS
    December 30, 2020

    Hi, I have a question. I apologize, I couldn’t find the place to ask questions. I am planning on making this for the first time, for my 80-year old parents. My mom has an absolute aversion to garlic and onions, so I will have to leave those out, sadly. Is there an alternative (not leeks, obviously) that will give it some additional flavor?
    Also, this calls for boneless lamb. I have some bone-in lamb chops in the freezer that I’d like to use – I can always remove the bones at the end… Will that be ok? Thank you so much, I’m beyond excited to make this.

    Reply

    • Natasha
      December 31, 2020

      Hi Tessa, I haven’t tried any substitutes for onions and garlic in this stew, but possibly leeks might work well. We have a tutorial on how to prepare them in our Mushroom Leek Pasta Recipe.

      Reply

    • Erin
      December 31, 2020

      I’m not sure if you mean aversion as in allergy or just visceral hatred, so please double check the substitutions if it is an allergy. I would say your best bet would be adding some chives at the end. If that’s not what you’re looking for, just leaving the onion out would be the safest bet. Another option would be to use shallots instead. Or leaving out an option for the onions and adding carrots and some celery when it calls for adding the aromatics. Even just adding some butter and melting that in after the tomato steps will yield the same effect of reducing the acidity of the tomato base like onions do. For garlic? There’s not really a fantastic substitution.. Something like a bit of cumin could give the recipe a little kick, but it wouldn’t be a direct replacement. I would again turn to adding chives at the end if it’s not an allergy. I don’t remember if the recipe calls for parsley or cilantro at the end, but chopped parsley could also be a good way to boost flavor of a different type. It should be fine to leave the bones in while cooking, but be sure to count how many bones are going in so you know how many to get out. Also be aware that leaving the bones in can cause the meat to cook faster when you’re browning it, so turn often during that part.

      Reply

      • John L
        January 1, 2021

        Might try diced scallions and dribble them on at the end for those who want them. I would definitely add celery. A self-styled local cook says always double the celery to make your soups better.

        Reply

    • Kris
      January 27, 2021

      I cannot eat onions. One replacement for onion flavour is asafetida, also known as “hing”. It is found generally in oriental or middle eastern grocery stores. Although I live in a multicultural area and my local Walmart carries it. Just use EXTREMELY sparingly! (Read about it before you use it).

      Reply

  • Rita
    December 30, 2020

    Made for dinner this evening and it’s delicious. I was a little hesitant of this recipe, only because I’ve never had bacon with lamb. I read many reviews about how delicious and I’m very happy that the reviews and recipe were spot on. If you’re having any hesitation please don’t and make this recipe. Serve with some crusty bread! 😋

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m so happy you enjoeyd that, Rita! Thank you for that wonderful review!

      Reply

  • Pat Hatwell
    December 28, 2020

    OMG… made this for dinner last night. The lamb was so tender, it melted in my mouth and the smell in my house was Devine. I served it with rice, only because I wanted to soak up the delicious juices. Thank you!

    Reply

    • Natashas Kitchen
      December 28, 2020

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

      Reply

  • Patrick Baehl-de-Lescure
    December 27, 2020

    I made a small change to the recipe. I cooked about 2 lbs of lamb neck bones in some bacon fat, then added 3 cups of beef broth, salt pepper parsley and simmer for 2 hours to extract the flavors from the bones. After cooling I removed the bones and gristle and reserved the neck bone meat and remaining broth. The next day I followed your recipe adding the neck bone broth and meat to your recipe. It was awesome.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      That sounds fantastic! Thank you for sharing your experience making this recipe, Patrick!

      Reply

  • Anu
    December 24, 2020

    My family wants me to make this stew everyday! I made a couple changes: I added 3 more cloves of minced garlic, and 1.5 teaspoons of paprika to the lamb along with the salt and pepper.

    Reply

    • Natashas Kitchen
      December 24, 2020

      Thank you for sharing that with us, Anu! It sounds like you found a new family favorite!

      Reply

  • Barbara
    December 23, 2020

    Made this recipe for Christmas dinner. Second time making it! The house smells so good! Plan to serve over jasmine rice ! It is absolutely delicious. Lamb and veggies are super tender!
    Great recipe!!!!!!

    Reply

    • Natashas Kitchen
      December 23, 2020

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

      Reply

  • Ray Powell
    December 13, 2020

    Wonderful. I agree about freezing it, that the potatoes tend to disintegrate but I don’t mind using a spoon!!!! The Bay Leaves (fresher the better) add a wonderful taste to it all.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      I’m glad you agree, Ray. Thanks for your input and feedback!

      Reply

  • FREIDA FIRKSER
    December 10, 2020

    Simply the best lamb stew I have ever eaten!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Love it! Thank you so much, Freida!

      Reply

  • Sarah Williams
    December 8, 2020

    Wow…this was nothing short of FABULOUS! My whole family(6,8, and 10 year old kiddos included). Loved it!! Definitely a keeper.

    Reply

    • Natashas Kitchen
      December 8, 2020

      That is the best when kids love what we moms make, Sarah! That’s so great!

      Reply

  • barbara Carroll
    December 7, 2020

    I made this for the first time yesterday… absolutely delicious!
    Thank you Natasha.

    Reply

    • Natasha's Kitchen
      December 7, 2020

      I’m glad you loved it, Barbara! Thanks for your great feedback.

      Reply

  • Brian
    December 4, 2020

    Lamb lovers delight! Great recipe! However, I did not have bacon so substituted with rosemary infused olive oil. Guests raved!

    Reply

    • Natasha's Kitchen
      December 4, 2020

      Sounds great, Brian. I’m so glad you enjoyed this lamb stew recipe!

      Reply

  • Suzanne
    November 30, 2020

    Any tips for making this in a slow cooker?

    Reply

    • Natashas Kitchen
      November 30, 2020

      Hi Suzanne, 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

  • Therese
    November 15, 2020

    Just stumbled across this recipe – thanks to lockdown restrictions here in Ireland, we’ve been cooking a lot more (not allowed to travel more than 5kilometres, so at home cooking it is!). All this to say, I had no idea what size a 5quart dutch oven was, so I just used my medium one. Whoops! Once I added the wine, I realized I had no room for the rest of the goodies. Even so, after letting the wine cook down (and a tiny bit of it drained), I was able to get everything in. Turned out great! Even with an almost 50/50 share of wine and broth! ha!

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Awesome, glad you enjoyed makeing this recipe, Therese!

      Reply

    • Gemma
      December 13, 2020

      Hi Therese, also in Ireland about to make this. Hang in there! We’ll get there in the end. Have a wonderful Christmas

      Reply

  • Phil
    November 12, 2020

    This recipe ROCKS! Only change I made was to transfer everything to the slow cooker — low and slow for 12 hours. Next time, an extra half pound of lamb.

    Reply

    • Natasha's Kitchen
      November 13, 2020

      Awesome, glad you loved this recipe, Phil!

      Reply

  • Brenda
    November 7, 2020

    This was so good. Followed recipe as is. Will share with friends.

    Reply

    • Natasha's Kitchen
      November 8, 2020

      I’m happy to know that you loved it! Thank you for your great review, Brenda.

      Reply

  • Brenda
    November 7, 2020

    Mine is in the oven now. Will it freeze well?

    Reply

    • Natashas Kitchen
      November 7, 2020

      Hi Brenda, 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

  • John
    November 7, 2020

    The best stew I have ever had! Great flavors and aroma, everything was done to perfection. I followed the recipe exactly, but I did add a tablespoon of corn starch for the last 45minutes in the oven, because it seemed a little thin. Turned out fabulous!

    Reply

    • Natashas Kitchen
      November 7, 2020

      Thank you so much for sharing that wonderful feedback with me John! I’m happy you enjoyed this recipe!

      Reply

  • Anne Fernandis
    November 6, 2020

    Can i check do i need to wash the meat in salt and lime juice? I tried the lamb stew by the smell of the lamb is too strong. Please advise
    Rhank you

    Reply

    • Natashas Kitchen
      November 6, 2020

      Hi Anne, we followed the recipe as written and we loved it. If that is your preference and you happen to try it I would love to know how you like it.

      Reply

  • Tracy Riqtoe
    October 25, 2020

    Wow the aroma from the stove with the deglazing drew my daughter into the kitchen! I highly recommend Using the bacon and mushrooms. Made this for after work Monday but had to sample and this is Delicious!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Hello Tracy. Glad you and your family enjoyed this recipe! Thank you so much for your great feedback.

      Reply

  • Simon
    October 24, 2020

    Did something similar, fantastic with potato or champ / colcannon dumplings.
    Champ / colcannon is an Irish potato and cabbage mash.
    Great way to use leftovers

    Reply

  • Paul Hicks
    October 13, 2020

    Mines on the boil now and it looks a serious bit of kit!!
    Lowered the temp and going to cook for 5-6 hours. Excited!!

    Reply

    • Natashas Kitchen
      October 13, 2020

      I hope you love this recipe, Paul!

      Reply

  • Kristina
    October 11, 2020

    Absolutely wonderful! I did stray from the recipe a tiny bit by replacing tomato paste with a tin of chopped tomatoes and using higher concentration (but less quantity) beef stock. Everyone agreed that this was the best stew ever!

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Love it! Thanks for sharing your experience and good comments with us, Kristina. We appreciate it!

      Reply

  • Kathleen
    October 2, 2020

    I have used this recipe multiple times now and I love it. It’s quite easy to follow and it’s delicious.
    Thank you for sharing this recipe with the world!

    Reply

    • Natashas Kitchen
      October 2, 2020

      You’re welcome, Kathleen! I’m so glad you enjoyed this recipe!

      Reply

  • A.A
    September 30, 2020

    Can I used baby potatoes

    Reply

    • Natashas Kitchen
      September 30, 2020

      Hi! I imagine baby potatoes may work, although without experimenting I’m unable to advise on time or method.

      Reply

    • Laura
      February 22, 2021

      I used baby potatoes and pierced them first before adding them to the stew. They came out wonderful as did the stew. A real favorite in my house and I have shared your recipe with friends. It is definitely something to share because it is a real joy to see, smell and taste!

      Reply

      • Natashas Kitchen
        February 22, 2021

        I’m so glad you enjoyed it!

        Reply

  • 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

    • TESSA HEUNIS
      December 30, 2020

      Hi Ariana, when you say you added a “pepper” do you mean a red pepper? Or some kind of chile? Am making this on Friday, thank you!

      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

    • Teri
      December 31, 2020

      I made this in my instant pot, minus the mushrooms since I didnt have any, and it was great. My mom is 90 and barely eats anything but she ate a good portion of this delicious stew. I thickened things up a tad with a slurry of water and flour, after the pressure cooking…with the pot on SAUTE. It was terrific!

      Reply

      • Natasha
        December 31, 2020

        Hi Teri, that is fantastic that you were able to make instant pot lamb stew. Can you share more about your process and instant pot settings since I’m certain others will be curious. Thank you and Happy New Year!

        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

      • Nasrin
        October 3, 2020

        Hi, this recipe looks great, going to try it soon.

        I don’t own an oven-safe dutch oven / casserole pot. After cooking on the stove, can I transfer the stew to a casserole dish covered with foil, and place in oven to complete cooking for the required time?

        Thank so much
        Nasrin

        Reply

        • Natasha
          October 8, 2020

          Hi Nasrin, yes that would work, but you can also leave it simmering on low heat on the stove, just check on it periodically so it doesn’t scorch at the bottom.

          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

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