Ultimate Lamb Stew Recipe

This Lamb Stew recipe captures that exact feeling of home and warmth in every single spoonful.

I make this whenever the weather turns crisp because the tender meat and soft vegetables create the ultimate comfort food experience. The slow cooking process transforms simple ingredients into a meal that tastes like it took days to prepare.

What Makes This Lamb Stew a Keeper for Years to Come

The beauty of this recipe lies in its one-pot simplicity, allowing the flavors to meld together beautifully without creating a mountain of dishes. You just layer the ingredients and let the oven do the heavy lifting while you relax.

Each bite offers a mix of textures, from the buttery potatoes to the meat that practically falls apart on your fork. It is the kind of Lamb Stew that feels special enough for a holiday dinner but easy enough for a lazy Sunday.

I also appreciate how flexible this dish is, as the broth becomes richer and more flavorful the longer it sits. You can easily make this a day ahead, knowing the leftovers will be even better than the fresh batch.

If you enjoyed this hearty meal, you might also like my Savory Vegetable Soup Recipe for another warming option. For a sweet finish to your dinner, I recommend baking a batch of my Zesty Butter Cookies Recipe.

Everything You Need for Perfect Lamb Stew

Here is what you’ll need to get started:

• Lamb Shoulder or Leg: Boneless meat trimmed of excess fat and cut into pieces.
• Beef Bacon: Adds a smoky depth and fat for searing the meat.
• Onion: A large yellow onion provides the aromatic base.
• Garlic Cloves: Freshly minced for the best savory flavor.
• Beef Broth: Use low sodium to control the saltiness of the stew.
• Balsamic Vinegar: A splash adds acidity and richness in place of wine.
• Button Mushrooms: Thickly sliced to hold their shape during cooking.
• Tomato Paste: Adds color and a deep umami flavor to the broth.
• Dried Thyme: An essential herb that pairs perfectly with lamb.
• Bay Leaves: Two leaves to infuse the simmering liquid.
• Yellow Potatoes: Small ones work best, halved or quartered.
• Carrots: Peeled and cut into chunks for sweetness and color.
• Flour: All-purpose or a gluten-free blend to thicken the stew.
• Salt and Black Pepper: Essential seasonings for the meat and broth.
• Parsley: Freshly chopped for a bright garnish.

My Method for Perfect Lamb Stew

Let’s get cooking!

1. Begin by placing a large Dutch oven over medium heat and cooking the chopped beef bacon until it is browned and crispy. Once the fat has rendered, use a slotted spoon to remove the bacon pieces and set them aside on a plate, keeping the flavorful grease in the pot.
2. While the bacon is crisping, season your lamb chunks generously with salt and pepper, then toss them in the flour until they are evenly coated. Sear the lamb in the hot bacon fat in two batches, cooking for about 3 to 4 minutes per side until browned, then transfer the meat to the plate with the bacon.
3. Add the diced onion to the pot and sauté for a couple of minutes before stirring in the minced garlic. Pour in a splash of broth and the balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom, then add the sliced mushrooms and cook for 10 minutes.
4. Return the lamb and bacon to the pot and pour in the beef broth, tomato paste, dried thyme, bay leaves, and remaining salt and pepper. Stir in the potatoes and carrots, ensuring they are mostly submerged in the liquid, then bring the mixture to a boil.
5. Cover the pot with a heavy lid and carefully transfer it to an oven preheated to 325°F. Let the stew bake undisturbed for 1 hour and 45 minutes, or until the lamb is very tender and the potatoes can be easily pierced with a fork.

My Lamb Stew Secrets

One of the most important things I’ve learned is to cut your vegetables into uniform sizes so they cook evenly. If the potato chunks are too small, they might dissolve into the broth before the Lamb Stew meat is fully tender.

If you notice a lot of oil on the surface after taking the pot out of the oven, simply skim it off with a large spoon. This simple step clarifies the broth and ensures the final dish feels rich rather than greasy.

Don’t rush the searing process for the lamb, as that golden-brown crust is where much of the deep flavor comes from. Crowding the pan will cause the meat to steam instead of sear, so working in batches is absolutely worth the extra few minutes.

How to Serve This Lamb Stew

I prefer serving this Lamb Stew in wide, shallow bowls to let the steam escape and cool slightly before eating. A slice of crusty bread or a warm dinner roll is essential for soaking up the savory, thickened broth at the bottom of the bowl.

For a fresh contrast to the rich and hearty flavors, I like to sprinkle plenty of fresh chopped parsley on top right before serving. You could also serve a crisp green salad with a sharp vinaigrette on the side to balance the meal.

Follow me on Pinterest for more cozy recipe inspiration.

Lamb Stew Recipe

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• Author: Amelia Bryan
• Total Time: 2 hr 50 min
• Yield: 8 servings
• Diet: Dairy Free

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Description

A hearty and comforting Lamb Stew recipe featuring tender meat, soft potatoes, and savory vegetables cooked in one pot.

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Ingredients

• 2 lbs boneless leg of lamb or lamb shoulder, trimmed and cut into 1.5-inch pieces
• 4 oz beef bacon, chopped
• 1 large yellow onion, diced
• 1 lb button mushrooms, thickly sliced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups low sodium beef broth
• 1 Tbsp balsamic vinegar
• 1 Tbsp tomato paste
• 1.5 lbs small yellow potatoes, halved or quartered
• 4 medium carrots, peeled and cut into chunks
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/2 Tbsp sea salt (plus extra for seasoning meat)
• 1 tsp black pepper (plus extra for seasoning meat)
• 1/4 cup fresh parsley, chopped

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Instructions

1. In a large Dutch oven, cook the chopped beef bacon over medium heat until browned and crispy, then remove to a plate with a slotted spoon.
2. Season the lamb pieces with salt and pepper, dredge in flour, and sear in the bacon fat in batches until browned on all sides; remove to the plate.
3. Sauté the diced onion in the pot for 2 minutes, add garlic, then deglaze with a splash of broth and the balsamic vinegar.
4. Add the mushrooms and cook for 10 minutes until softened.
5. Return the lamb and bacon to the pot, then add the beef broth, tomato paste, thyme, bay leaves, salt, and pepper.
6. Stir in the potatoes and carrots, bring to a boil, cover, and transfer to a 325°F oven.
7. Bake for 1 hour and 45 minutes until the meat and vegetables are tender.
8. Skim off excess fat if desired and garnish with fresh parsley before serving.

Notes

If you prefer not to use beef bacon, you can use 2 tablespoons of oil for searing. The balsamic vinegar adds a nice depth of flavor similar to wine.

• Prep Time: 35 min
• Resting Time: 10 min
• Cook Time: 2 hr 15 min
• Category: Main Course
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 475
• Sugar: 3g
• Sodium: 1250mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 29g
• Cholesterol: 85mg

Keywords: lamb stew recipe, hearty stew, beef bacon recipe, comfort food, dutch oven recipe