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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

Ingredients

  • 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

Garnish:

  • 1/4 cup parsley finely chopped
  • Fresh rosemary

Instructions

  • 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.

Video

Nutrition

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