This hearty lamb stew combines tender, slow-cooked lamb with nutrient-packed vegetables, creating a comforting one-pot meal perfect for any day of the week.
Rich in protein and fiber, with wholesome fats from bacon and lamb, this dish nourishes and satisfies.
With simple ingredients and straightforward steps, it’s an ideal option for meal prep, weeknight dinners, or cozy family meals that warm the soul.
Hearty One-Pot Lamb Stew
Equipment
- 1 × 5-quart Dutch oven
- 1 × slotted spoon
- 1 × knife
- 1 × cutting board
- 1 × measuring cups and spoons
Ingredients
- 4 oz bacon chopped into 1/4″ strips
- 2 lbs boneless leg of lamb or lamb shoulder trimmed and cut into 1 1/2″ pieces
- ½ Tbsp sea salt for lamb
- 1 tsp black pepper for lamb
- ¼ cup all-purpose flour or gluten-free flour
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 ½ cups good red wine 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
- 1 ½ lbs small yellow potatoes halved or quartered into 1″ pieces
- 4 medium carrots about 10 oz, peeled and cut into 1/2″ pieces
- ¼ cup parsley finely chopped for garnish
- 1 tsp salt for stew
- ½ tsp black pepper for stew
Instructions
- Prepare Bacon for Flavor Base: Start by heating a 5-quart Dutch oven over medium heat. Add the chopped bacon and sauté until the pieces are crispy and golden brown, releasing their flavorful fat. Stir occasionally to prevent sticking. Once cooked, use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot—this will be the flavor base for the stew.
- Season and Coat the Lamb: While the bacon cooks, take the lamb pieces and season them with 1/2 tablespoon of sea salt and 1 teaspoon of black pepper. Sprinkle the lamb evenly with 1/4 cup of all-purpose flour and gently toss to coat each piece. This coating will help brown the meat beautifully and slightly thicken the stew later.
- Brown the Lamb in Batches: Increase the heat to medium-high. Working in two batches to avoid overcrowding, place the floured lamb pieces in the hot bacon fat. Sear each side for about 3–4 minutes until golden brown. Browning adds deep flavor to the stew. Transfer the browned lamb to the plate with the cooked bacon. Repeat until all lamb pieces are browned.
- Sauté Aromatics for Depth: In the same Dutch oven, add the diced yellow onion to the remaining bacon and lamb fat. Sauté for about 2 minutes until the onions are soft and translucent. Add the minced garlic and cook for another minute, stirring constantly, until fragrant but not burnt. These aromatics will enhance the stew’s overall richness.
- Deglaze the Pot with Red Wine: Pour in 1 1/2 cups of red wine to deglaze the pot. Use a wooden spoon to scrape up all the browned bits stuck to the bottom—these bits hold concentrated flavor. Bring the wine to a gentle simmer for a few minutes, letting it reduce slightly to intensify the flavor.
- Add Mushrooms for Earthiness: Stir in the thickly sliced mushrooms and let them cook uncovered for about 10 minutes. The mushrooms will release their moisture and develop a savory, earthy taste that complements the lamb beautifully. Stir occasionally to ensure even cooking.
- Preheat Oven for Slow Braising: While the mushrooms are simmering, preheat your oven to 325°F (163°C). This low, steady heat will allow the lamb and vegetables to become tender and meld flavors perfectly during the slow braise.
- Combine Lamb, Bacon, and Broth: Return the cooked bacon and browned lamb to the Dutch oven. Add 4 cups of low-sodium beef broth, 1 tablespoon of tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 2 bay leaves. Stir gently to combine all the ingredients.
- Add Potatoes and Carrots: Add the halved or quartered yellow potatoes and sliced carrots to the stew. Ensure the potatoes are mostly submerged in the liquid to cook evenly. Stir gently to distribute the vegetables throughout the stew, creating a balanced mixture of meat, broth, and vegetables.
- Bring to a Boil and Transfer to Oven: Place the Dutch oven on the stovetop and bring the stew to a gentle boil. Once boiling, cover the pot with a tight-fitting lid. Carefully transfer it to the preheated oven. Bake at 325°F (163°C) for 1 hour and 45 minutes. This slow oven braise allows the lamb to become melt-in-your-mouth tender while the vegetables soak up rich flavors.
- Check for Tenderness: After the cooking time, remove the pot from the oven. Use a fork to check the lamb and potatoes—they should be very tender and easy to pierce. If desired, spoon off any excess fat that may have risen to the surface for a lighter stew.
- Garnish and Serve: Before serving, sprinkle the stew with 1/4 cup of finely chopped fresh parsley. This adds a fresh, vibrant touch and enhances the overall presentation. Serve the lamb stew hot with crusty bread or a side salad for a complete, comforting meal.
Notes
- Use a flavorful cut of lamb such as leg or shoulder for tender, juicy results.
- Browning the meat in batches ensures caramelization and deepens the stew’s flavor.
- Low-sodium beef broth lets you control seasoning, avoiding an overly salty stew.
- Red wine is optional but highly recommended for richness and complexity; Pinot Noir or Soft Red works best.
- Potatoes and carrots should be roughly uniform in size for even cooking.
- Skim excess fat from the surface after cooking if you want a lighter stew.
Chef’s Secrets for Maximum Flavor
The secret to an unforgettable lamb stew is layering flavors thoughtfully.
Start by rendering the bacon slowly to extract its rich, smoky fat, which forms the flavor foundation.
Browning the lamb in batches develops a deep, caramelized crust, enhancing both taste and texture.
Deglazing the pot with red wine lifts all those flavorful browned bits, creating a complex, savory base.
Low and slow braising in the oven allows the lamb to melt in your mouth while the vegetables absorb the broth, creating a harmonious, hearty dish.
Finishing with fresh parsley not only adds a pop of color but also brightens the overall flavor.
Serving Suggestions for Perfect Pairings
Serve this lamb stew piping hot for maximum comfort.
It pairs beautifully with crusty bread, garlic mashed potatoes, or a creamy polenta to soak up the rich broth.
For a lighter option, serve alongside a crisp green salad dressed in lemon vinaigrette to balance the richness of the meat.
Red wine, particularly a Pinot Noir or Merlot, complements the stew’s earthy notes and tender lamb.
For a family-style meal, serve directly from the Dutch oven for a rustic and inviting presentation.
Storage Tips for Make-Ahead Meals
This lamb stew keeps exceptionally well, making it a great candidate for meal prep or leftovers.
Store cooled stew in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in individual portions or in a large airtight container for up to 3 months.
Reheat gently on the stovetop over low heat to prevent overcooking the lamb and vegetables.
If the stew has thickened too much, simply add a splash of broth or water to reach your desired consistency.
Frequently Asked Questions
1. Can I use other cuts of lamb?
Yes! Boneless leg or shoulder is ideal, but you can also use shank or neck cuts. Keep in mind that tougher cuts may require slightly longer braising to achieve the same tenderness.
2. Can I make this stew in a slow cooker?
Absolutely. After browning the lamb and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until the lamb and vegetables are tender.
3. Can I skip the wine?
Yes, though wine adds depth and richness. You can replace it with additional beef broth or a splash of balsamic vinegar for complexity. The stew will still be delicious but slightly less layered in flavor.
4. How can I reduce the fat in this stew?
Spoon out any excess fat after cooking. Using leaner cuts of lamb or trimming visible fat can also help. Additionally, you can reduce the bacon amount or opt for turkey bacon for a lighter version.
5. Can I prepare this in advance?
Definitely! The flavors actually improve when the stew sits overnight. Prepare it a day ahead, refrigerate, and gently reheat before serving. This makes it perfect for meal prep or entertaining.
