Kitchen notes · a little help before you start
Lamb Stew Recipe
Tender lamb and potatoes in a savory red wine broth make a stew worth settling down with. Bacon gives the sauce a smoky edge, with mushrooms tucked among the meat. A generous spoonful catches plenty of that deeply flavored broth with the soft vegetables.
- Prep
- 30 min
- Cook
- 140 min
- Total
- 170 min
- Original yield
- Serves 8
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork · Lamb
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
- Dish type
- Soups · Soups & stews · Stews
A few quick notes
1. Brown in batches
Brown the flour-coated lamb in two batches in the bacon fat before setting it aside.
2. Scrape the pot
Scrape the bottom when adding wine so the browned bits become part of the stew base.
3. Submerge the potatoes
Keep the potatoes mostly below the liquid before covering the pot for its oven cook.
Get to know the ingredients
Lamb
Trim excess fat from boneless leg or shoulder, then cut it into the specified pieces.
Mushrooms
Thickly slice the button mushrooms before they simmer uncovered in the wine with the onion.
Carrots
Peel the carrots and cut them into the listed thick pieces before adding them to the stew.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Lamb Stew Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check for tenderness
Finish the covered oven cook when both the lamb and potatoes are very tender.
A little more help as you go
Remove excess surface oil
Spoon excess oil from the surface after the stew comes out of the oven if desired.
Hold the browned meats
Keep the browned lamb on the same plate as the bacon while the onion and wine cook.
A few questions you might have
Which red wine is suggested?
Try a soft red wine. Pinot Noir would also work well.
Can I use gluten-free flour?
Yes, the ingredient list allows gluten-free flour for the coating on the seasoned lamb.
When do the meats return to the pot?
Return the bacon and lamb after the wine and mushrooms simmer, before adding the vegetables and broth.
Does the wine simmer covered?
No, simmer the wine and mushrooms uncovered before the stew moves to its covered oven stage.
When do I add the tomato paste?
Stir it in with the broth and seasonings after returning the bacon and lamb to the pot.
Any more cooking tips?
We used the wine "Soft Red" by Ste Chappell. A Pinot Noir would also work well. ** For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
