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photo of lamb stew in dutch oven

Lamb Stew Recipe

Lamb Stew recipe is super easy to make and is loaded with hearty ingredients. The Irish Stew is cooked in one-pan resulting in tender chunks of lamb, and a super flavorful dish!
Course Main Course
Cuisine American, Irish
Keyword Lamb Stew
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10 servings
Calories 492kcal
Author Catalina Castravet


  • 8 oz bacon chopped into 1/4" strips
  • 2 lbs boneless leg of lamb or lamb shoulder trimmed of excess fat and cut into 1 1/2" pieces
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 1/2 cups red wine or broth
  • 1 lb baby Bella mushrooms sliced
  • 4 cups beef broth low sodium
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon fresh rosemary chopped
  • 1 1/2 lbs red potatoes halved or quartered
  • 4 medium carrots peeled and cut into 1/2" thick pieces
  • 2 celery ribs chopped
  • 1 cup frozen sweet peas


  • 1/4 cup parsley finely chopped
  • Fresh rosemary


  • In a large, 5qt Dutch oven, placed over medium heat, saute the chopped bacon until browned. With a slotted spoon, transfer bacon to a large plate and set aside.
  • Add lamb meat to a large bowl, season it with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle with 1/4 cup flour and toss to coat.
  • Preheat oven to 350 degrees F.
  • Cook the lamb pieces in 2 batches in the hot bacon grease over medium heat, until browned. It will take about 3-4 min per side, then transfer the meat to the plate with bacon.
  • Add diced onion to the dutch oven and sauté for 2 mins.
  • dd garlic and cook another minute, stirring constantly.
  • Add 1 1/2 cups wine, scraping the bottom of the pot with a wooden spoon to deglaze it.
  • Add sliced mushrooms, bring to simmer and cook uncovered for 10 mins.
  • Add bacon and lamb to the pot and add the beef broth with the rest of the ingredients, except for sweet peas.
  • Make sure that the potatoes are mostly submerged in liquid.
  • Season with salt and pepper.
  • Bring to a boil then cover with the lid and carefully transfer to the preheated oven and cook for 1 hour and 45 min.
  • Stir in the frozen sweet peas in the last 30 minutes of cooking, also taste and adjust for salt and pepper.
  • When done, potatoes and lamb should be very tender.
  • Garnish with parsley and fresh rosemary before serving.



Calories: 492kcal | Carbohydrates: 23g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 881mg | Potassium: 1066mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4388IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 3mg