Hearty Lamb Stew🍖 Main

Name: Hearty Lamb Stew
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 8 servings
Ingredients: 4 oz bacon, 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; 1 tsp sea salt for stew; 1 tsp black pepper for lamb; 1/2 tsp black pepper 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, peeled and cut into 1/2" thick pieces; 1/4 cup parsley, finely chopped for garnish

This nourishing lamb dish brings together wholesome, satisfying components in a single cooking vessel. The extended braising period transforms the meat chunks and veggies into incredibly soft, fork-tender bites that practically dissolve on your palate.

By Marcus Rivera, Kitchen Tips Editor

Prep: 30 minCook: 140 minServes: 8

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There's something deeply comforting about a lamb stew that's been given the time it deserves. Unlike quick weeknight dinners, this is the kind of dish that rewards patience—the sort of meal you'd want simmering away on a chilly Sunday afternoon while you curl up with a book. The combination of bacon and lamb creates layers of rich, savory flavor that permeate every bite, while the red wine adds depth and sophistication to the broth.

The key to exceptional results lies in properly browning your lamb. Don't rush this step or crowd the pan—working in batches ensures each piece develops a beautiful caramelized crust that adds incredible flavor to the final dish. When deglazing with wine, make sure to scrape up all those flavorful brown bits stuck to the bottom of your pot; they're liquid gold. Also, resist the urge to skip the bacon fat for cooking—it's what gives this stew its signature richness.

While this recipe is perfectly balanced as written, you can easily adapt it to what's in your pantry. Swap the button mushrooms for cremini or even wild mushrooms when in season. If you're serving a crowd, crusty bread or buttered egg noodles make excellent accompaniments for soaking up the luscious gravy. Leftovers actually improve after a day in the refrigerator, making this an ideal make-ahead option for entertaining.

Ingredients

4 oz bacon, 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
1 tsp sea salt for stew
1 tsp black pepper for lamb
1/2 tsp black pepper 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, peeled and cut into 1/2" thick pieces
1/4 cup parsley, finely chopped for garnish

Nutrition (Per 8 servings)*

481

Calories

28g

Protein

22g

Carbs

27g

Fat

Fiber

1276mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

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.