Ah, lamb stew—it’s that dish that wraps you in a cozy blanket of flavors, isn’t it? I mean, there’s just something about the way tender lamb chunks mingle with hearty vegetables and aromatic herbs that feels like a warm hug after a long day. Picture this: it’s a chilly evening, maybe there’s a light drizzle tapping against the window, and you’re tucked in with a bowl of this comforting stew. Honestly, it’s the kind of meal that makes you forget about the world for a moment—much like finding a forgotten ten-dollar bill in an old coat pocket.
Funny enough, I remember the first time I tried making lamb stew. It was an impulsive decision made during a grocery run, spurred by a craving I couldn’t quite place. The result? A slightly chaotic kitchen, but a dish that was pure bliss—a mishmash of trial and error (and maybe a bit of overzealous seasoning). But that’s the magic of cooking, right? It’s as unpredictable as a plot twist in your favorite book. So grab your favorite pot, let’s dive into this delicious lamb stew recipe, and perhaps create a new tradition for those crisp, cool nights.
Steps
- In a large Dutch oven, cook the chopped bacon over medium heat until it’s golden brown and the fat has rendered. Remove the bacon with a slotted spoon and set aside on a plate.
- Season the trimmed, chopped lamb with salt and pepper, then coat it with flour by tossing. In the bacon fat, brown the lamb in two batches for about 3-4 minutes per side and place it on the same plate as the bacon.
- Sauté the diced onion in the pot for 2 minutes, then add the garlic and sauté for an additional minute. Pour in the red wine, deglazing the pot, and add the sliced mushrooms. Simmer the mixture uncovered for 10 minutes. Preheat your oven to 325°F.
- Return the bacon and lamb to the pot and add the broth, tomato paste, salt, pepper, thyme, and bay leaves. Stir in the potatoes and carrots, ensuring the potatoes are mostly submerged. Bring the stew to a boil, cover it, and transfer to the preheated oven to bake for 1 hour and 45 minutes. Once done, the potatoes should be easily pierced, and the lamb should be very tender. Remove any excess oil from the stew’s surface before serving.
Ingredients
- 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 tablespoon sea salt for the lamb plus 1 teaspoon for stew
- 1 teaspoon black pepper for lamb plus 1/2 teaspoon 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 tablespoon tomato paste
- 2 bay leaves
- 1/2 teaspoon 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
Nutritional Values
Calories: 3848 kcal | Carbs: 176g | Protein: 224g | Fat: 216g | Saturated Fat: 88g | Cholesterol: 656mg | Sodium: 10208mg | Potassium: 9872mg | Fiber: 32g | Sugar: 24g | Vitamin A: 42280 IU | Vitamin C: 137mg | Calcium: 536mg | Iron: 44.8mg
FAQ
- What wine is recommended for this lamb stew recipe?
- The recipe suggests using “Soft Red” by Ste Chappell, but a Pinot Noir would also be a suitable choice.
- Can I make this lamb stew gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour alternative. It has been tested and works well in this recipe.
- How do I reduce the fat content in the stew?
- To lower the fat content, simply spoon off any excess oil that surfaces once the stew is finished cooking.
- What is the cooking time for this lamb stew?
- The total cooking time is approximately 2 hours and 20 minutes, with 1 hour and 45 minutes of that time spent simmering in the oven.
- How should I serve this lamb stew?
- It is recommended to serve this stew with soft crusty bread to soak up the flavorful broth.
Tips
- Use Good Quality Wine: For the best flavor, choose a good quality red wine like Pinot Noir. It will enhance the richness of the stew.
- Cook in Batches: When browning the lamb, do it in batches to avoid overcrowding the pot. This ensures the meat browns properly rather than steams.
- Deglaze the Pot: When adding the wine, make sure to scrape the bottom of the pot to deglaze it. This releases all the flavorful browned bits into the stew.
- Skim Excess Fat: After the stew is cooked, you can reduce the fat content by skimming any excess oil from the surface before serving.
Equipment
- Dutch Oven (5Qt or larger)
- Slotted Spoon
