I love this recipe because it’s a true one-pot meal that delivers rich flavor with minimal fuss. The combination of bacon, lamb, vegetables, and herbs creates a depth that tastes like it cooked all day. I also appreciate how the oven does most of the work, giving me time to relax while the stew slowly becomes something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 oz bacon, chopped into small strips
2 lbs boneless leg of lamb or lamb shoulder, trimmed and cut into 1½-inch pieces
½ tablespoon sea salt for the lamb, plus 1 teaspoon for the stew
1 teaspoon black pepper for the lamb, plus ½ teaspoon for the stew
¼ cup all-purpose flour or gluten-free flour
1 large yellow onion, diced
4 garlic cloves, minced
1½ cups red wine
1 lb button mushrooms, thickly sliced
4 cups low sodium beef broth or stock
1 tablespoon tomato paste
2 bay leaves
½ teaspoon dried thyme
1½ lbs small yellow potatoes, cut into 1-inch pieces
4 medium carrots, peeled and sliced into ½-inch pieces
¼ cup parsley, finely chopped, for garnish
Directions
I start by sautéing the chopped bacon in a large Dutch oven over medium heat until it’s browned and the fat has rendered. I remove the bacon with a slotted spoon and set it aside. While the bacon cooks, I season the lamb with salt and pepper, sprinkle it with flour, and toss it to coat evenly.
I brown the lamb in two batches in the hot bacon fat, cooking each side for a few minutes until nicely golden. I transfer the browned lamb to the plate with the bacon. Next, I add the diced onion to the pot and sauté it until softened, then stir in the garlic and cook for another minute.
I pour in the red wine, scraping up the browned bits from the bottom of the pot, then add the mushrooms and let everything simmer uncovered for about 10 minutes. While that cooks, I preheat the oven to 325°F.
I return the lamb and bacon to the pot and add the beef broth, tomato paste, remaining salt and pepper, dried thyme, and bay leaves. I stir in the potatoes and carrots, making sure they’re mostly submerged. I bring everything to a boil, cover the pot, and transfer it to the oven to cook for 1 hour and 45 minutes until the lamb and vegetables are very tender.
Servings and Timing
I make this stew to serve 8 people. The prep time is about 30 minutes, the cook time is roughly 2 hours and 20 minutes, and the total time comes to around 2 hours and 50 minutes.
Variations
I sometimes substitute parsnips or turnips for part of the potatoes when I want a slightly different flavor. If I don’t want to use wine, I replace it with extra broth and a splash of balsamic vinegar. I also like adding rosemary for a more herb-forward version.
Storage/Reheating
I store leftover lamb stew in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally. I skim off any excess fat before reheating if needed.
FAQs
Can I make lamb stew ahead of time?
I often make this stew a day in advance because the flavors deepen and improve after resting overnight.
What cut of lamb works best?
I prefer lamb shoulder or leg because both become tender and flavorful with slow cooking.
Can I make this on the stovetop instead of the oven?
I can simmer it gently on the stovetop, but I make sure to keep the heat very low and stir occasionally to prevent sticking.
Is this lamb stew freezer-friendly?
I freeze it in airtight containers for up to 3 months, and I thaw it overnight in the refrigerator before reheating.
How do I thicken the stew if needed?
If I want it thicker, I let it simmer uncovered for a few minutes or mash a few potatoes directly into the stew.
Conclusion
This lamb stew is one of my favorite recipes for creating a comforting, satisfying meal with minimal effort. I love how the slow cooking brings everything together into a rich, flavorful dish that always feels worth the wait.
