Soft tender morsels of lamb come together with carrots, potatoes, and pearl onions for a warming and hearty meal. Nothing says comfort food more than stew so if you are hankering for something to feed your family on a cold winter’s day this is your recipe. Don’t let the long cook time deter you. After a few minutes of prep, you can cover this one-pot dish and put it in the oven to let it cook while you go about your day.
If you love this recipe for lamb stew I think you and your family will enjoy this Low Carb Keto Shepherd’s Pie, this Tomato Curry With Chicken or these Lamb Kabobs.
Why You’ll Love This Recipe For Lamb Stew
This recipe for lamb stew cooks up soft and tender morsels of lamb in a savory and hearty broth. With only a few minutes of prep you can have this nourishing stew on the table in a few hours. It only needs one pot too so cleanup is a breeze.
Ingredients To Make Lamb Stew
- Bacon – Thickly sliced, uncured and diced.
- Lamb shoulder – Boneless, cut into two-inch pieces.
- Beef or chicken bone broth – Store bought or try this recipe for homemade.
- Carrots – Diced, no need to peel if you use organic carrots.
- Pearl onions – You can use fresh or frozen pearl onions.
- Potatoes – Any kind of white potatoes will work, peeled or unpeeled.
- Salt
- Freshly ground black pepper
- Thyme – Dried thyme is good.
- Bay leaves
- Garlic – Fresh cloves, minced.
- Onion – I used one large white onion, chopped but any kind of onion will work.
- White wine – Any kind of white wine or cooking sherry will work.
Equipment
- Dutch oven
- Measuring cups and spoons
How To Make Lamb Stew
- Preheat the oven to 375°F.
- Cook the bacon in a large, deep dutch oven over medium-high heat until evenly golden brown. Remove the bacon with a slotted spoon and reserve in a bowl.
- Coat lamb in an even layer of salt, and pepper.
- Brown the meat in the pan with the bacon fat.
- Add the garlic and chopped onion to the pan, and sauté until golden brown.
- Add the bacon pieces, carrots, pearl onions, and potatoes as well as the bone broth and herbs and 3/4 cup wine.
- Cover and cook in the oven for 2- 2 1/2 hours or until the meat is falling apart and very tender.
- Serve with a side of cauliflower rice or steamed broccoli.
Storage
Leftover lamb stew will keep well in an airtight container in the fridge for 4 days or the freezer for 3 months.
Pro Tips
Here are a few things you can do to make sure your lamb stew turns out every time
- Make up a batch of homemade bone broth for the best flavor.
- Keep a bag of frozen pearl onions in the freezer in case you can’t find any fresh.
FAQs
What cut of lamb is best to use in this stew?
In this recipe, I use lamb shoulder but you can also use leg or neck to make lamb stew.
Is there a substitute for bacon in this stew?
I find the bacon adds lots of flavor so if you don’t eat pork bacon you can use a turkey bacon instead. If you don’t include bacon it will alter the flavor of this stew.
Can I make this stew in the crockpot?
Yes, you can make this stew in the crockpot. Once you have finished browning the garlic and onion you can transfer everything to the crockpot and cook on low for 8 hours. I haven’t made this stew in the crockpot so check it periodically to make sure it doesn’t overcook.
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Lamb Stew
Ingredients
- 1 ½ lbs. thickly sliced uncured bacon diced
- 3 ½ lbs. boneless lamb shoulder cut into two-inch pieces
- 4 cups beef or chicken bone broth
- 6 diced carrots
- 20 pearl onions
- 6 potatoes
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 6 cloves garlic minced
- 1 large onion chopped
- 3/4 cup white wine
Instructions
- Preheat the oven to 375°F.
- Cook the bacon in a large, deep dutch oven over medium-high heat until evenly golden brown. Remove the bacon with a slotted spoon and reserve in a bowl.
- Coat lamb in an even layer of salt, and pepper. Brown the meat in the pan with the bacon fat. Add the garlic and chopped onion to the pan, and sauté until golden brown. Add the bacon pieces, carrots, pearl onions, and potatoes as well as the bone broth and herbs and 3/4 cup wine. Cover and cook in the oven for 2- 2 1/2 hours until the meat is falling apart and very tender.
- Serve with a side of cauliflower rice or steamed broccoli.