If you’re in the mood for something comforting, satisfying, and downright delicious, you’re going to love my Hearty Lamb Stew with Potatoes and Carrots Recipe. This stew is one of those recipes that feels like a warm hug—perfect for chilly evenings or when you want a meal that brings everyone to the table with smiles. I absolutely love how tender the lamb turns out, and the way the potatoes and carrots soak up all those rich, savory flavors is honestly next level. Stick around, and I’ll walk you through every step to get it just right.
Why You’ll Love This Recipe
- Robust, deep flavors: The combination of lamb, bacon, red wine, and tomato paste creates a rich depth that warms you from the inside out.
- Simple pantry ingredients: You’ll likely find most of these in your kitchen already, making it easy to whip up anytime.
- Perfectly tender veggies: The potatoes and carrots cook just right without falling apart, adding texture and sweetness to the stew.
- Great for leftovers: This stew tastes even better the next day and freezes well for busy weeknights.
Ingredients You’ll Need
Choosing the right ingredients is key to nailing this hearty lamb stew. The lamb shoulder or leg is flavorful and tender when slow-cooked, while the baby potatoes and carrots add just the right balance of starch and sweetness. I also love the little boost bacon fat gives—it really elevates the base flavor.
- Lamb (boneless leg or shoulder): Look for a well-marbled cut to keep things juicy and tender as it cooks low and slow.
- Kosher salt: I prefer kosher because its coarse texture seasons evenly, but feel free to use your favorite salt.
- Black pepper: Freshly ground will make a noticeable difference in aroma compared to pre-ground stuff.
- All-purpose flour: This helps brown the lamb and later thickens the stew—make sure to coat evenly.
- Bacon (thick-cut): Adds smoky richness and fat for browning the lamb and flavoring the base.
- Canola oil: Use this neutral oil to prevent sticking when browning the lamb batches.
- Yellow onion: Diced small enough to soften well and meld into the sauce.
- Garlic: Minced is best to spread its flavor throughout the stew.
- Tomato paste: This little ingredient packs umami punch and deepens the color.
- Dry red wine: Pick something you’d enjoy drinking—a good Cabernet Sauvignon or Cotes du Rhone works beautifully.
- Beef stock: Provides a hearty foundation to simmer the lamb and veggies in.
- Fresh thyme: Tied in a bundle so you can fish it out easily after cooking.
- Baby gold or Yukon potatoes: No need to peel to save prep time, they hold their shape perfectly.
- Carrots: Peeled and cut diagonally for nice bite and color.
- Unsalted butter: Added at the end for richness and silky texture.
- Red wine vinegar: A splash brightens the stew and balances its richness.
- Frozen green peas: Stirred in last for a pop of color and sweetness.
- Fresh parsley: Chopped and sprinkled on top for freshness.
Variations
One of my favorite things about this Hearty Lamb Stew with Potatoes and Carrots Recipe is how easy it is to tweak to your tastes or dietary needs. You can absolutely make it your own!
- Low-sodium option: Use low-sodium beef stock and cut back on added salt; I did this once for a friend watching salt intake, and it was still bursting with flavor thanks to the herbs and wine.
- Vegetable swap: Try adding parsnips or turnips along with or in place of carrots for an earthy twist—I love how that adds complexity in winter.
- Wine alternatives: If you want to skip alcohol, use a splash of balsamic vinegar or more beef stock with a hint of Worcestershire sauce to build depth.
- Herb variations: Rosemary or bay leaves work beautifully if you want a different herbal profile; I once mixed thyme and rosemary, and it was delightful.
How to Make Hearty Lamb Stew with Potatoes and Carrots Recipe
Step 1: Prepping and seasoning the lamb
Start by preheating your oven to 350°F, and position your racks so you can fit your large Dutch oven inside easily. Next, pat your lamb chunks dry—this step is key because it helps with browning later on. Toss the lamb with 1 tablespoon kosher salt and 1 teaspoon pepper, then sprinkle over ¼ cup of flour and give everything a good coating. This flour step does double duty: it creates a tasty crust when browning and helps slightly thicken the stew later. I remember when I skipped drying the lamb once; browning was a sticky mess, so definitely don’t miss this!
Step 2: Cooking the bacon and browning the lamb
Heat your Dutch oven over medium heat, toss in the bacon strips, and cook until crisp and golden—about 4 minutes. Once done, transfer the bacon to a plate but leave the rendered fat in the pot; you’ll use that to flavor the lamb. Increase the heat to medium-high and brown the lamb in batches so the pieces don’t crowd each other—about 5 minutes per batch to get each side nicely caramelized. I always keep some canola oil handy to add if the pot dries out, ensuring the lamb browns evenly instead of steaming. Don’t forget to discard any excess flour left at the bottom of your lamb bowl before browning!
Step 3: Building the stew base
After all your lamb is browned and resting with the bacon, reduce the heat to medium and add the diced onion to the pot. Cook until just starting to soften, about 4 minutes. Then stir in the minced garlic for another minute until fragrant—don’t rush this part because garlic can burn quickly. Add the tomato paste next and give it a good stir, cooking for 1 minute to develop its flavor. Pour in the red wine to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom, and let it simmer until reduced by about half—this only takes a minute or two, but it’s crucial for that depth we want.
Step 4: Stewing the lamb, veggies, and finishing touches
Return the lamb and bacon (plus any juices) to the pot, pour in the beef stock, and add your tied thyme bundle. Stir in the remaining salt and pepper, then bring everything up to a boil. Let it simmer for 5 minutes to start melding those flavors, then gently stir in your potatoes and carrots. Cover the pot with a lid and transfer to the oven for about 1 ½ hours. You want the lamb to be melt-in-your-mouth tender, and the veggies to be soft but not mushy. After the slow bake, mash the remaining flour with the butter and stir it into the stew to thicken it—it’s a little trick I discovered that gives the sauce a luscious consistency. Finish with a splash of red wine vinegar to brighten everything, then stir in frozen peas and fresh parsley for that final fresh touch.
Pro Tips for Making Hearty Lamb Stew with Potatoes and Carrots Recipe
- Dry your lamb chunks thoroughly: It makes browning easier and better, preventing steaming which can leave the meat gray and soggy.
- Brown in batches: Crowding the pot leads to steaming instead of caramelizing, so patience pays off.
- Use fresh herbs tied in a bundle: It’s easier to remove and keeps the stew tasting fresh without floating bits everywhere.
- Add vinegar at the end: This balances richness and brightens flavors—don’t skip it, even if you don’t think the stew looks like it needs acid.
How to Serve Hearty Lamb Stew with Potatoes and Carrots Recipe
Garnishes
I always finish this stew with a generous sprinkle of fresh parsley. It adds a fresh, herbal lift that balances the rich depth of the dish. Sometimes, I also scatter a few extra frozen peas on top right before serving for a pop of green and sweetness. If you’re feeling fancy, a drizzle of good-quality extra-virgin olive oil or a dollop of crème fraîche makes it even more luxurious.
Side Dishes
My go-to side with this stew is a crusty, warm loaf of bread or homemade garlic bread—perfect for sopping up the savory sauce. If you want something lighter, a simple green salad with a tangy vinaigrette complements the richness well. Mashed parsnips or steamed green beans are also great if you want to add variety.
Creative Ways to Present
For special dinners, I love serving the stew in individual rustic bowls or wide mugs with thick handles—it feels cozy and inviting. Sometimes I garnish with a sprig of thyme or a small thyme bundle tied with twine for that farmhouse look. You can even pour the stew over creamy polenta or mashed potatoes on the plate for a comforting layered presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you probably will), store them in an airtight container in the fridge for up to 4 days. I always cool the stew a bit before sealing the container to avoid condensation, which helps maintain texture and flavor.
Freezing
This stew freezes wonderfully—perfect for batch cooking. I portion mine into freezer-safe containers and freeze for up to 3 months. Just note that the potatoes might get a bit mealy after thawing, but honestly, that’s barely noticeable once everything’s stewed together. Thaw the night before in the fridge if you can for best results.
Reheating
To reheat leftovers, I prefer warming the stew gently in a Dutch oven over medium-low heat, stirring occasionally so it heats evenly without scorching. You can also use the microwave on medium power—just stir every minute to prevent hot spots. Adding a splash of beef stock or water can revive the sauce if it’s thickened too much.
FAQs
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Can I substitute lamb with beef in this stew?
Absolutely! While this recipe is designed for lamb, using beef chuck or short ribs will also give you a hearty, rich stew. Just adjust the cooking time accordingly, as beef may need a bit longer to become tender compared to lamb.
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Do I need to peel the potatoes before adding them?
Nope! I usually leave the skins on baby gold or Yukon gold potatoes—they hold their shape well and add a rustic texture. Just make sure to wash them thoroughly before using.
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Can I make this recipe in a slow cooker?
You can, but I recommend browning the lamb and cooking the bacon on the stovetop first to build flavor before transferring everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the peas and parsley near the end.
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What red wine do you recommend for this stew?
I like using dry, full-bodied reds like Cabernet Sauvignon or Cotes du Rhone because they add depth without overpowering the lamb. But basically, choose a wine you enjoy drinking, since its flavor will concentrate in the stew.
Final Thoughts
This Hearty Lamb Stew with Potatoes and Carrots Recipe has become a favorite in my house for good reason—it’s just one of those meals that feels like love on a plate. I’ve made it for weeknights, dinner parties, and even big family gatherings, and it never fails to impress. The way the lamb melts apart, the vegetables soak up all that rich flavor, and the whole kitchen smells like home is what keeps me coming back to this recipe. I really hope you’ll give it a try soon and enjoy every bite as much as we do!
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Hearty Lamb Stew with Potatoes and Carrots Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This hearty Lamb Stew features tender chunks of lamb slow-cooked with bacon, potatoes, carrots, and a rich blend of herbs and red wine, resulting in a deeply flavorful and comforting dish perfect for a cozy meal.
Ingredients
Meat and Seasonings
- 3 pounds boneless leg of lamb or lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
- 1 tablespoon plus 1 ½ teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- ¼ cup plus 2 tablespoons all-purpose flour, divided
Additional Proteins and Fats
- 4 ounces thick-cut bacon, cut into ¼-inch strips
- 1 tablespoon canola oil, as needed
- 2 tablespoons unsalted butter, at room temperature
Vegetables and Aromatics
- 1 large yellow onion, ¼-inch diced
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 ½ pounds baby gold potatoes, halved or quartered if large (or Yukon gold potatoes cut into 1-inch pieces, no need to peel)
- 1 pound medium carrots, peeled and cut into diagonal 1-inch pieces, halved if large (about 6 carrots)
- 1 (10-ounce) package frozen green peas
Liquids and Flavorings
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Côtes du Rhône)
- 4 cups beef stock
- 6 sprigs fresh thyme, tied into a bundle
- 1 tablespoon red wine vinegar
- ¼ cup chopped fresh parsley
Instructions
- Prepare Oven and Lamb: Position oven racks to fit a large Dutch oven with a lid inside. Preheat oven to 350°F. Pat the lamb dry and place in a large bowl; toss with 1 tablespoon kosher salt and 1 teaspoon black pepper, then sprinkle ¼ cup flour over the lamb and toss to coat. Set aside.
- Cook Bacon: Heat a large Dutch oven over medium heat. Add bacon strips and cook until crisp and fat has rendered, about 4 minutes. Use a slotted spoon to transfer bacon to a plate, leaving drippings in the pot.
- Brown Lamb: Increase heat to medium-high. Add lamb cubes in a single layer (avoiding crowding) and brown on all sides, about 5 minutes per batch, working in 3 batches. Add canola oil if the pot becomes dry. Transfer browned lamb to plate with bacon. Discard excess flour from the bowl.
- Sauté Aromatics: Add diced onion to the pot and cook until beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute more.
- Add Tomato Paste and Wine: Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom, and simmer until reduced by approximately half, about 1 to 2 minutes.
- Combine Ingredients: Return lamb and bacon to the pot along with any collected juices. Add beef stock, thyme bundle, remaining 1 ½ teaspoons salt, and 1 teaspoon pepper. Bring mixture to a boil.
- Simmer and Add Vegetables: Let stew simmer gently for 5 minutes, then stir in potatoes and carrots.
- Bake Stew: Cover the pot and place in the preheated oven. Bake until lamb and vegetables are very tender, approximately 1 ½ hours.
- Thicken and Finish: In a small bowl, mash the remaining 2 tablespoons flour with softened butter until smooth. Stir this mixture into the stew and simmer on stovetop for 3 to 4 minutes to thicken. Stir in red wine vinegar.
- Add Peas and Parsley: Remove pot from heat and stir in frozen peas and chopped parsley. Taste and adjust seasoning with salt if necessary.
Notes
- To Store: Refrigerate lamb stew in an airtight container for up to 4 days.
- To Reheat: Warm leftovers in a Dutch oven over medium-low heat on the stovetop or gently in the microwave.
- To Freeze: Freeze stew in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the potatoes may become slightly mealy after freezing but this is not very noticeable.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
