Print Options:

Stew Meat – One Pot Lamb Stew

Yields8 ServingsTotal Time2 hrs 40 mins

 1 ½ lbs Lamb Stew Meat
 4 oz Bacon, chopped
 ½ tbsp Sea salt for stew meat
 1 tsp Pepper for stew meat
 1 tsp Salt for stew
 ½ tsp Stew
 ¼ cup Flour
 1 Large yellow onion, diced
 4 Cloves of garlic, minced
 1 ½ cups Red wine
 1 lb Mushrooms, sliced
 4 cups Low sodium beef broth
 1 tbsp Tomato paste
 2 Bay leaves
 ½ tsp Dried thyme
 1 ½ lbs Yellow potatoes, halved or quartered
 4 Medium carrots, peeled and cut into thick pieces
 ¼ cup Parsley, chopped

In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.


While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.


Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.


Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Nutrition Facts

Servings 0