Lamb Stew Recipe
Total Time
2 hrs 50 mins
Prep Time
30 mins
Cook Time
2 hrs 20 mins
Rating
4.99 out of 5 stars
(556)
Ingredients
8 servings
- 4 oz bacon (4 strips, chopped into 1/4" strips)
- 2 lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces
- 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
- 1 tsp black pepper for lamb plus 1/2 tsp for stew
- 1/4 cup all-purpose flour or gluten free flour*
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups good red wine
- 1 lb button mushrooms, thickly sliced
- 4 cups low sodium beef broth or stock
- 1 Tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 1/2 lbs small yellow potatoes, halved or quartered into 1" pieces
- 4 medium carrots, 10 oz, peeled and cut into 1/2" thick pieces
- 1/4 cup parsley, finely chopped for garnish
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Preparation
Chef’s notes
*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.