There’s something magical about a pot of lamb stew simmering away on a chilly evening, filling the house with its rich aroma and promise of warmth. As the world outside feels like it’s in constant motion, this dish is a delicious anchor, grounding you in each savory bite. It’s like a hug in a bowl, reminding me of evenings spent at my grandmother’s table, where stories were shared between mouthfuls and every spoonful felt like an embrace.
Steps
- Begin by sautéing chopped bacon in a large dutch oven over medium heat until it turns golden and releases its fat. Use a slotted spoon to transfer the cooked bacon to a plate.
- While the bacon is cooking, season the lamb pieces with salt and pepper, then toss them in flour to coat. In the bacon grease, brown the lamb in two batches, cooking each side for about 3-4 minutes. Remove the browned lamb and place it on the plate with the bacon.
- Add diced onion to the pot and sauté for 2 minutes. Stir in minced garlic and cook for another minute. Pour in the red wine, deglazing the pot by scraping the bottom, then add the sliced mushrooms and let it simmer uncovered for 10 minutes. Preheat the oven to 325°F.
- Return the bacon and lamb to the pot, then add the broth, tomato paste, salt, pepper, thyme, and bay leaves. Stir in the potatoes and carrots, ensuring they are mostly submerged. Bring everything to a boil, then cover and transfer to the oven to bake for 1 hour and 45 minutes, until the potatoes and lamb are tender.
- Once cooked, remove the pot from the oven. If desired, skim off any excess oil from the stew’s surface. Serve the stew with soft crusty bread to soak up the flavorful broth.
Ingredients
- 4 oz bacon (approximately 4 strips, chopped into 1/4″ pieces)
- 2 lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat and cut into 1 1/2″ pieces
- 1/2 tablespoon sea salt for the lamb, plus 1 teaspoon for the stew
- 1 teaspoon black pepper for the lamb, plus 1/2 teaspoon for the 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 quality 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 (approximately 10 oz), peeled and cut into 1/2″ thick pieces
- 1/4 cup parsley, finely chopped for garnish
Nutritional Values
Calories: 3848 kcal | Carbs: 176 g | Protein: 224 g | Fat: 216 g | Saturated Fat: 88 g | Cholesterol: 656 mg | Sodium: 10208 mg | Potassium: 9872 mg | Fiber: 32 g | Sugar: 24 g | Vitamin A: 42280 IU | Vitamin C: 136.8 mg | Calcium: 536 mg | Iron: 44.8 mg
FAQ
- Can I make this lamb stew gluten-free?
- Yes, you can substitute regular flour with gluten-free flour in this lamb stew recipe. It has been tested with gluten-free flour and works excellently.
- What type of wine should I use for the lamb stew?
- For the lamb stew, a good red wine like “Soft Red” by Ste Chappell or a Pinot Noir would work well to enhance the flavor.
- How do I ensure the stew is lower in fat?
- To make the stew lower in fat, you can spoon out any excess oil from the surface after it comes out of the oven.
- What is the best way to serve lamb stew?
- Lamb stew is best served with soft, crusty bread to soak up the rich, flavorful broth.
- Can this recipe be used for special occasions?
- Absolutely! This lamb stew is perfect for special occasions like Easter due to its hearty and satisfying nature.
Tips
- To ensure the lamb pieces brown evenly, cook them in two separate batches. This prevents crowding in the pot, which can cause the meat to steam rather than brown properly.
- When deglazing the pot with wine, make sure to scrape the bottom thoroughly. This will incorporate all the flavorful browned bits into the stew, enhancing its depth of flavor.
- For a healthier option, consider removing any excess oil that rises to the surface after the stew has finished cooking. This helps reduce the overall fat content without compromising on taste.
- When serving, pair the stew with some soft, crusty bread. This is perfect for soaking up the rich and flavorful broth, ensuring you enjoy every last bit of the stew.
Equipment
- Dutch Oven (5 Qt or larger) – Essential for cooking the stew; it needs to be oven-safe.
- Slotted Spoon – Useful for removing bacon and lamb pieces from the pot.
- Chef’s Knife – A sharp knife is necessary for trimming and chopping the lamb, vegetables, and other ingredients.
- Cutting Board – To chop the ingredients safely.
- Measuring Cups and Spoons – For accurately measuring ingredients like flour, salt, and liquids.
- Garlic Press or Mincer – Handy for mincing garlic cloves quickly.
- Wine Opener – If you need to open a bottle of red wine for the recipe.
