Hearty One-Pot Lamb Stew
Tender lamb, savory bacon, mushrooms, and seasonal vegetables simmered in rich broth and red wine create a hearty, one-pot stew that’s perfect for family dinners or meal prep. Packed with protein and fiber, it’s comforting, satisfying, and easy to make.
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.
