Go Back Email Link
+ servings
Lamb Stew in Staub Pot

Lamb Stew

Beth Bollinger of Nest Wellness
SERVES: 6-8
PREP TIME: 20 MINUTES
COOK TIME: 2 HOURS & 25 MINUTES
5 from 4 votes
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Servings 6 people

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. 
Keyword dairy free, gluten free, paleo
Tried this recipe?Let us know how it was!