Updated: May 16
This lamb stew recipe makes an easy one-pot meal. Incredibly delicious, hearty, and packed with flavor. Tender lamb morsels cooked in a rich and velvety stock make the perfect cozy meal for chilly days.
Preparation and Cooking Time
Prep Time: 25 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 50 minutes
2 garlic cloves, minced
1¼ cups red wine
2 cups low-sodium beef stock
2 medium carrots, cut into ½-inch thick cubes
¼ teaspoon dried thyme
1 medium yellow onion, chopped
¼ tablespoon kosher salt for lamb stew(extra ½ teaspoon for stew)
2 ounces bacon
½ tablespoon tomato paste
½ teaspoon black pepper for lamb(extra ¼ teaspoon for stew)
1 pound boneless leg of lamb, trimmed of excess fat, cut into 1½-inch pieces
500g button mushrooms, thickly sliced
⅛ cup all-purpose flour
1 bay leaf
1¼ pound small yellow potatoes halved into 1-inch pieces
Fresh basil leaves, to serve(optional)
Sauté bacon in a Dutch oven over medium heat until browned. Transfer the bacon to a plate with a slotted spoon.
Season the lamb pieces with ½ teaspoon pepper and ¼ tablespoon salt. Then drizzle with all-purpose flour and toss to coat.
Cook the lamb pieces in batches in hot bacon grease on medium heat until browned, for about 3 minutes on each side. Put it on the plate with the bacon.
Stir in the onions and sauté for at least 2 minutes. Add garlic and cook for an extra 1 minute, stirring frequently. Add the wine and scrape the bottom to deglaze. Stir in the mushrooms and bring to a simmer. Cook uncovered for about 8-10 minutes.
Preheat the oven to 325 degrees F. Put back the lamb pieces and bacon in the pot. Add the beef stock, tomato paste, thyme, bay leaf, ½ teaspoon black pepper, and ¼ tablespoon kosher salt. Add the carrots, and potatoes, ensuring that the potatoes are well submerged in liquid.
Bring to a boil. Cover and transfer gently to the oven for 1 hour 40 minutes. It's ready when the lamb and potatoes are very soft. Take out the bay leaf and garnish with fresh basil before serving.
I recommend that you spoon out any excess oil from the top when you take it out from the oven to achieve a reduced-fat stew.
Calories: 478 | Fat: 25g | Saturated Fat: 9g | Carbs: 21g | Protein: 26g | Cholesterol: 80mg | Sodium: 1269mg | Fiber: 3g | Sugar: 2g
Nutrition information is a guide only.
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