Lamb Stew Recipe

The final dish
As seen on
Natasha's Kitchen
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
BakingDinnerSautéingDinner Parties
How would you rate this recipe?

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.
Looking for an ad free version of your favorite recipe?
Thank you for requesting a recipe!
We will send you an email when it's ready.

More recipes by Natasha's Kitchen