Lamb Stew Recipe

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!

Lamb Stew Recipe

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: 20min

Total: 160min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, Saturated Fat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 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)

Instruction:

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.**

Best-Ever Lamb Stew

Let this Lamb Stew from Delish.com bubble away on your stove for a hearty dinner.

Prep: 25min

Total: 1h45min

Yield: 6 serving(s)

Nutrition Facts: calories 645 Calories, Fat 36 g, Saturated Fat 14 g, Trans Fat 0 g, Cholesterol 109 mg, Sodium 1539 mg, Carbohydrate 34 g, Fiber 6 g, Sugar 6 g, Protein 34 g

Ingredients:

• 1 tbsp. vegetable oil
• 2 lb. lamb shoulder roast, cubed into 1″ pieces
• 1 onion, chopped
• 2 carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1/4 c. tomato paste
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 6 c. low-sodium beef broth
• 1 c. red wine
• 1 tbsp. Worcestershire sauce
• 3 sprigs fresh rosemary
• 2 bay leaves
• 2 lb. baby potatoes, halved
• 1/4 c. freshly chopped parsley, for garnish

Instruction:

1. In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
3. Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
5. Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
6. Remove bay leaves and rosemary and garnish with parsley before serving.

EASY LAMB STEW | LAMB STEW RECIPE | STEW

FAQ

What lamb meat is best for stews?

How to make lamb stew Jamie Oliver?

How do you tenderize lamb stew meat?

• Rosemary and lamb. With its woody flavour, rosemary is the perfect companion for your favourite lamb dish. …
• Mint and lamb. Taking its roots from Middle Eastern dishes, mint is often used when cooking more complex lamb dishes. …
• Oregano and lamb. …
• Thyme and lamb.