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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

4.92 from 83 votes
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth. 

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $28-$30
Calories: 481 kcal
Servings: 8 people

Ingredients

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

Instructions

  1. In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.

  2. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.

  3. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.

  4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Recipe Notes

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

Nutrition Facts
Lamb Stew Recipe
Amount Per Serving
Calories 481 Calories from Fat 243
% Daily Value*
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.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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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