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

This post may contain affiliate links. Read my disclosure policy.

The lamb morsels in this Lamb Stew just melt in your mouth and so do the potatoes. This recipe is uncomplicated (a one-pot meal!) and it simmers in the oven for awhile so every bite is completely delicious. The lengthy (and care free) baking time creates a most satisfying broth consistency. Even if you have no clue what the old days were like, this lamb stew will take you there!

My 2 and 8-year old kiddos both loved this lamb stew (which shocked me because they love their usuals like Mom’s meatball soup and borscht). They both asked for refills! I was beaming of course because this lamb stew recipe is loaded with healthy ingredients and my family was was gobbling it up with such satisfaction. It’s a winner, especially for special occasions, like Easter!

Ingredients for Lamb Stew Recipe:

This hearty lamb stew is a meal in itself and so satisfying! This lamb stew recipe is a close relative to our beef stew recipe (a reader favorite!). We turned it into a one-pot recipe so it is easier and a little heartier with more potatoes. We also experimented making it gluten free and we were all so impressed with the results.

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.

Gluten Free Substitution: I have tested this with this gluten free flour and it worked wonderfully.

How to Make Easy Lamb Stew:

1. In a large dutch oven pot, saute chopped bacon over medium heat until golden brown and fat is released. Remove bacon with a slotted spoon to a large plate.

2. While bacon cooks, season trimmed and chopped lamb pieces with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle with 1/4 cup flour. Toss to combine and coat the meat in flour. Cook the lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then remove to the same plate with bacon.

Four photos two of marinated lamb and two of a dutch oven with lamb cooking

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

Four photos of lamb stew cooking in a dutch oven

4. Return bacon and lamb back to the pot then add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Add potatoes and carrots then stir to combine (potatoes should be mostly submerged in liquid. Bring to a boil then cover with lid and carefully transfer to preheated oven at 325˚F for 1 hour and 45 minutes. When done, potatoes will be easily pierced and lamb will be very tender. For a lower fat stew, spoon out any excess oil at the surface of the stew.

Four photos of lamb stew cooking in a dutch oven

Serve with soft crusty bread to soak up that broth which is loaded with amazing flavor!

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.

Explore our Most Popular Stew Recipes:

Natasha's Kitchen Cookbook

Lamb Stew Recipe

5 from 536 votes
Author: Natasha of NatashasKitchen.com
This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth. 
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes

Ingredients 

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

Instructions

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

Notes

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

Nutrition Per Serving

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

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

Q: Are you cooking up any special Easter recipes?

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Robin Stamm
    December 26, 2018

    After my oven mangled the leg of lamb I mad for Christmas day, I was left with all variations of lamb: raw, almost raw, almost medium … all the way to well done. It’s pricey meat, so I had to find a way to use what I was left with. Yours was the most intriguing recipe for lamb stew, and that’s how I got here … but I had to adjust your recipe from the get (sorry) although I stayed close to it by cooking the raw and almost raw in the bacon grease longer than I cooked the other bits. As a seasoned home chef, I made a few other changes (added 1-1/2 c. Sauvignon Blanc, along with 1-1/2 c. Malbec (I use this combo when braising lamb shanks and love the flavors … I added a bit more flour too). I also used chicken stock because I didn’t have beef stock on hand. And, as always with lamb, I added both thyme and rosemary.

    Hubby’s happy, I’m happy, and the neighbors who stopped by for “leftovers” were also happy. Thanks for pointing me in such a great direction!

    Reply

    • Natashas Kitchen
      December 26, 2018

      I’m so so happy that worked out for you Robin!! Thank you for that amazing feedback!

      Reply

      • Robin Stamm
        December 26, 2018

        Thanks Natasha. I wound up adding some Pomi diced tomatoes (about 1.5 c., which was a bit too much so I added in some fatty pieces of lamb which I’d ruled out because I wanted the lamb flavor to offset that “too much tomato” problem. In the end, it’s tasty indeed … and ut;s HIGHLY recommended to serve with a good bread to dip into the groovy gravy 🙂

        Reply

  • Heather
    December 19, 2018

    This was SO, so delicious (and so easy). I just made a double batch on the stove since I don’t own a dutch oven but it turned out wonderfully. I’m obsessed (and so, so full).

    Reply

    • Natashas Kitchen
      December 19, 2018

      Sounds like you found a new favorite!! Thank you for sharing your great review!

      Reply

  • Dave
    December 19, 2018

    First of all, you need to remind some of these people, who are deathly afraid of alcohol,that the minute you boil anything containing booze of any kind the alcohol is gone out into the air!
    For me it is a frightful waste of wine!
    Also I have made a similar stew with bear meat, but the meat of a spring bear is far to mild, so it is definitely better to stick with mutton for this type of stew.

    Reply

    • Natasha
      December 19, 2018

      Hi Dave, you are correct and thank you for sharing!! 🙂

      Reply

    • Natashas Kitchen
      December 19, 2018

      Thank you for sharing that with us, Dave! Thank you for that great review!

      Reply

  • Cindy
    December 18, 2018

    I first tasted lamb stew in Ireland; the second time was this past October in Iceland. I came home determined to find a good recipe for this wonderful, hearty meal. This was my first attempt at preparing lamb stew; I failed at finding a good recipe… I found a DELICIOUS recipe! It’s a bit time-consuming, but it’s so worth it! My husband devoured it! I have a new dish to add to our mealtimes! Thank you!

    Reply

    • Natashas Kitchen
      December 18, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Jill
    December 9, 2018

    I first made this last July and have made it several times since then, including yesterday. I have a Ukrainian husband who is a meat and potatoes guy. He absolutely loves this recipe – so does our daughter who can be picky. It has become one of our favorite recipes. Thank you!

    Reply

    • Natashas Kitchen
      December 9, 2018

      I love that your entire family can enjoy that! Thank you for the wonderful review, Jill!

      Reply

  • Dawn
    November 22, 2018

    I made this to use up part of a roast that was too large. This was amazing and I will definitely make again! I will say prep time was considerably longer than 20 minutes for first time making it.

    Reply

  • Mike Honcho
    November 19, 2018

    What would you recommend as substitute for the pork bacon?

    Reply

    • Natashas Kitchen
      November 19, 2018

      Hi Mike, 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

  • Karen
    November 12, 2018

    Wonderful dish. Cut the recipe in half and it came out great. I love dill so I added a pinch. Thanks. I will be making it again.

    Reply

    • Natashas Kitchen
      November 12, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Kathy Warren
    November 11, 2018

    Just enjoyed your lamb stew on a chilly football evening. Simply delicious, nothing but compliments. Kathy

    Reply

    • Natashas Kitchen
      November 11, 2018

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

      Reply

  • Mary
    November 7, 2018

    THIS WAS AMAZING! I made this last night, with no alterations to how the recipe is written. SO MUCH FLAVOR! Really yummy, and I’ll make it a staple this fall/winter.

    Reply

    • Natashas Kitchen
      November 7, 2018

      Sounds like you found a new favorite, Mary!! Thank you for the amazing review!

      Reply

  • Glynis
    November 3, 2018

    Living in the UK I constantly get confused when it says ‘cups’! How many mls in a cup please ! Many thanks. Glynis 🍰

    Reply

    • Natashas Kitchen
      November 3, 2018

      Hi Glynis! The conversions are included within the printable version. Simply click on “Metric” and that will covert the measurements for you 🙂

      Reply

      • Glynis
        November 3, 2018

        Many thanks … ☕

        Reply

        • Jay
          November 30, 2018

          Glynis, when not baking you can use any regular size coffee mug as a measurement. When baking it would be 250 ml cup. When precise baking it is always better to weigh it in grams.

          Reply

        • Earlene
          December 1, 2018

          240 ml is equal to 8 oz liquid using glass measuring cups.

          Reply

  • Henry
    October 26, 2018

    I just made this, it’s absolutely delicious!
    Thanks so much for this simple, delicious and relatively easy recipe!

    Reply

    • Natashas Kitchen
      October 26, 2018

      I’m so glad you enjoyed it!

      Reply

  • Jackie
    October 20, 2018

    Hi Natasha, I was thinking about substituting fresh rosemary for the thyme. Would that work? I’m trying this tomorrow with home grown lamb from a friend.

    Reply

    • Natashas Kitchen
      October 20, 2018

      Hi Jackie. Rosemary has a very different and overpowering flavor profile that may over power the rest of the dish. If you experiment I would love to know how you like that change!

      Reply

    • Joanna
      November 10, 2018

      Made this tonight for myself and my husband. It was so good and hearty! It will be now a staple in this household. Thank you for sharing. Tomorrow I’ll be attempting your spinach artichoke dip for friends.

      Reply

  • Alyssa
    October 5, 2018

    Can you let this simmer on the stove instead of putting it in the oven? Would it still cook for and hour or so?

    Reply

    • Natashas Kitchen
      October 6, 2018

      Hi Alyssa! I haven’t tried it that way but it should work! Several of our readers have reported success using stove top only. Enjoy!

      Reply

  • Natashas Kitchen
    September 18, 2018

    Thank you for sharing that with us, Thomas! I appreciate your insights. I agree, we look for nitrate free uncured bacon and also organic potatoes and as far as the animal fat, I agree, animal fat is good for you, but we prefer not to have an unpleasantly thick layer of fat at the top – it is more preference than anything else.

    Reply

  • Thomas Turk
    September 18, 2018

    Why trim? You lose the flavorful fat. full of heart protective Om3, long chain fatty acids and conjugated linoleic acid. Did the self-appointed, corrupt, fully- funded by Big biotech, pharma etc`Am. Heart Assn. tell you otherwise?

    Potato healthy? It’s the highest of any vege in solanine glyco alkaloids. These cause Rheumatoid Arthritis, belonging to the deadly nightshade family, the atropa belladonna. US Agric. Dept Study 1974. Those with severe arthritis get a ‘burn’ within 20 minutes of consuming the unhealthy potato. I use sweet potatoes, but they only need 6 minutes.. chucked in at the end. Recipe excellent!! Talking of healthy ingredients is a minefield if one relies on the Mainstream’s disinfo food groups, RDAs etc.

    Why trim? You lose the flavorful fat. full of heart protective Om3, long chain fatty acids and conjugated linoleic acid. Did the self-appointed, corrupt, fully- funded by Big biotech, pharma etc`Am. Heart Assn. tell you otherwise?

    Potato healthy? It’s the highest of any vege in solanine glyco alkaloids. These cause Rheumatoid Arthritis, belonging to the deadly nightshade family, the atropa belladonna. US Agric. Dept Study 1974. Those with severe arthritis get a ‘burn’ within 20 minutes of consuming the unhealthy potato. I use sweet potatoes, but they only need 6 minutes.. chucked in at the end. Recipe excellent!! Talking of healthy ingredients is a minefield if one relies on the Mainstream’s disinfo food groups, RDAs etc.

    Reply

  • Betsy Dewhurst
    August 26, 2018

    I made this tonight and I must say, this is the best lamb stew I have ever made! I used bone in stew meat which I think added to the flavor. Even my boyfriend who claims to be a stew hater loved it, had seconds, and wants the rest for lunch tomorrow ha ha. Thank you Natasha for the recipe! Delicious! Will be making it again, for sure.

    Reply

    • Natashas Kitchen
      August 27, 2018

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

      Reply

  • Brittani
    August 22, 2018

    Made this tonight, and it was the BEST stew I’ve ever made. I ordered my lamb because I couldn’t find any and it came bone in instead of out so I cut all the meat away which lead to a more veggie full stew… But the flavor of this made it worth it. So amazing!

    Reply

    • Natashas Kitchen
      August 22, 2018

      Sounds like you found a new favorite Brittani! Thank you for sharing that with us!

      Reply

  • Renee
    August 11, 2018

    Hi Natasha. Made this yesterday and used my slow cooker instead of in the oven. Reduced the liquid by about 1.5 cups and it turned out amazing. The bacon and the wine really did add that flavour which I could never get when I used to try making stews. Now I can say I know how to make a good stew .. thanks so much for the recipe!

    Reply

    • Natashas Kitchen
      August 11, 2018

      You’re so welcome Renee! Thank you for sharing your changes with us!

      Reply

    • Tiffany
      October 11, 2018

      Could I ask how long you left this In the slow cooker please and also what temp thank you’

      Reply

      • Renee
        March 3, 2019

        Hi Tiffany. I left it on low for about 4 hours. Added the veggies in the last 2 hours of cooking.

        Reply

  • Beverly
    July 7, 2018

    Could one substitute beer for the wine, and if so, the same amount?

    Reply

    • Natashas Kitchen
      July 7, 2018

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

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.