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March 13, 2018

Lamb Stew Recipe

Name: Lamb Stew Recipe
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
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)

4.99 from 413 votes
650 comments

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.

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!

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

4.99 from 413 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

Course: Main Course, Soup

Cuisine: American

Keyword: Lamb Stew

Skill Level: Medium

Cost to Make: $28-$30

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

US Customary - Metric

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.**

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.

Nutrition Disclosure

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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.