top of page

Lamb Stew Recipe

Updated: May 16

Lamb stew in a white bowl

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

Servings: 4


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)


Dutch Oven


Step 1

Sauté bacon in a Dutch oven over medium heat until browned. Transfer the bacon to a plate with a slotted spoon.

Step 2

Season the lamb pieces with ½ teaspoon pepper and ¼ tablespoon salt. Then drizzle with all-purpose flour and toss to coat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Recipe Notes

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.

Nutrition Information

(Per Serving)

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.

Did you make this recipe? Don't forget to rate the recipe and leave a comment below.

bottom of page