Lamb Stew Recipe

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This hearty one-pot lamb stew is rich with red wine, veggies, and tender lamb chunks that melt in your mouth after slow oven braising.

4 oz bacon (4 strips, chopped into ¼” strips)

2 lbs boneless leg of lamb or lamb shoulder, trimmed and cut into 1½” pieces

½ Tbsp sea salt (for lamb) + 1 tsp salt (for stew)

1 tsp black pepper (for lamb) + ½ tsp pepper (for stew)

¼ cup all-purpose flour or gluten-free flour

1 large yellow onion, diced

4 garlic cloves, minced

1½ cups good red wine (e.g., Pinot Noir or Soft Red)

1 lb button mushrooms, thickly sliced

4 cups low sodium beef broth or stock

1 Tbsp tomato paste

2 bay leaves

½ tsp dried thyme

1½ lbs small yellow potatoes, halved or quartered

4 medium carrots (10 oz), peeled and cut into ½” thick pieces

¼ cup parsley, finely chopped (for garnish)

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In a 5Qt Dutch oven, sauté bacon over medium heat until browned. Remove bacon with a slotted spoon and set aside.

Season lamb with ½ Tbsp salt and 1 tsp pepper. Toss with flour to coat evenly.

In batches, brown lamb in bacon fat (3–4 minutes per side). Set aside with bacon.

Add diced onion to the pot, sauté 2 minutes. Stir in garlic and cook 1 minute.

Pour in red wine, scraping the bottom to deglaze. Add mushrooms and simmer uncovered for 10 minutes.

Preheat oven to 325°F.

Return lamb and bacon to the pot. Add broth, tomato paste, 1 tsp salt, ½ tsp pepper, thyme, and bay leaves.

Stir in potatoes and carrots, ensuring potatoes are mostly submerged.

Bring stew to a boil, then cover and transfer to the oven.

Bake at 325°F for 1 hour 45 minutes, until lamb and potatoes are tender.

Remove bay leaves, skim excess fat if desired, and garnish with chopped parsley before serving.

Use a dry red wine like Pinot Noir for best flavor.

Skim excess fat from the top after baking if a lighter stew is preferred.

This stew tastes even better the next day—perfect for meal prep.

Substitute flour with gluten-free flour for a gluten-free version.

Find it online: https://elladishes.com/lamb-stew-recipe/