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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.
Gluten Free Substitution: I have tested this with this gluten free flour and it worked wonderfully.
How to Make Easy Lamb Stew:
1. In a large dutch oven pot, saute chopped bacon over medium heat until golden brown and fat is released. Remove bacon with a slotted spoon to a large plate.
2. While bacon cooks, season trimmed and chopped lamb pieces with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle with 1/4 cup flour. Toss to combine and coat the meat in flour. Cook the lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then remove to the same plate with bacon.
3. Add diced onion and sauté 2 minutes. Add garlic and sauté another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add thickly sliced mushrooms, bring to a simmer and cook 10 minutes uncovered. Preheat Oven to 325 degrees F.
4. Return bacon and lamb back to the pot then add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Add potatoes and carrots then stir to combine (potatoes should be mostly submerged in liquid. Bring to a boil then cover with lid and carefully transfer to preheated oven at 325˚F for 1 hour and 45 minutes. When done, potatoes will be easily pierced and lamb will be very tender. For a lower fat stew, spoon out any excess oil at the surface of the stew.
Serve with soft crusty bread to soak up that broth which is loaded with amazing flavor!
Explore our Most Popular Stew Recipes:
- Beef, Rice and Tomato Stew (Kharcho)
- Red Borscht (a beef and beet stew)
- If you love lamb, don’t miss our Lamb Chops
Lamb Stew Recipe
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
- 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
** For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.
Nutrition Per Serving
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!
One of my favorite recipes. This time I increased carrots to 2 # and omitted the potatoes. Otherwise, followed recipe. Served it over Calcannon Potatoes (mashed potatoes with bacon, leeks and shredded cabbage). So good, had the last of the leftovers for lunch and decided this definitely needed a 5 star review.
Thank you so sharing, Rita! I’m so happy you l love this recipe!
Can you substitute wine ? Non alcoholic? Or juice ?
Hi Olesya! Yes, you can leave it out and use more broth as needed.
This is a fantastic recipe! I added one leek and one shallot (chopped) to the onion, omitted the salt and loved the result 🙂 Also I added a bit of olive oil to both the lamb and the veggies as my bacon did not produce that much fat. Tip: chop everything before you start!
Thank you for sharing, Diane!
Absolutely loved making this, added some dumplings too it and the whole family enjoyed it
I had to sub balsamic vinegar for wine. I used a super awesome bone broth that had loads of collagen. I added better than bouillon. And worchestire sauce. And I didn’t have tomatoes paste…. So I added ketchup. It was actually awesome. Which is random with all those subs
This recipe is absolutely delicious! It is so very easy to follow, despite the many ingredients. I love celery in stew, so added some. Added a flour slurry at the end to thicken, and am sincerely recommending you try this one!!
I made this tonight and let me say… WOW, The flavor was delicious! The only thing I changed was doing it on the stove because I don’t have a “Dutch oven” that can go in the oven WITH the lid on (Don’t judge me, it’s coming soon 😆) and I mostly used bone in lamb stew meat because my husband just saw Lamb on the package and that’s all he cares to see *le sigh*. I tried to cut as much of the meat off the bone that I could but still used some of the bones that had enough meat on them not to throw away… either way it still turned out delicious and the whole family loved it.
I’m so glad you all still loved it, Christin! Thank you so much for sharing that with me.
It’s good, but it didn’t have the flavor profile I was hoping for. Tastes more like a general pot roast and the broth ended up very very thin. Even with thickening with a corn starch slurry it just wasn’t right. Not the thick lamb stew I was hoping for. Not awful, but nothing special.
Such wonderful flavor!!
I did add fresh spinach right before I put the Dutch oven in the oven. (Nice addition! Gotta love your greens!)
This was AMAZING!! 100% worth all the effort. SO good!
I’m glad you enjoyed the recipe, Emily.
Very tasty gave thus a go it’s melt in your mouth old school stew
I’m happy you enjoyed the trifle, Miles!
Is there any chance you coukd make a video of this recipe please with a step by step guide as I’d love to try it…thank you
Hi Carl! We’re working on getting more videos filmed and uploaded for our recipes. There are a lot! We have over 1000 recipes on the blog. I will make note of it. Thank you for your patience.