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
Scale
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
