Bowl of lamb stew

Lamb Stew

A delicious recipe for Lamb Stew – perfect for a spring or Easter dinner.

It’s early March and I am excited to say… “in with the lamb and out with the lion”!

Entertaining with Lamb

Whenever we entertain, lamb is always one of our dining considerations for its unique flavour and simple methods of preparation – not to mention a certain elegance being added to any setting.

The thing about lamb, is that people tend to get a little bit anxious about cooking it – as though it’s more difficult. It just isn’t – and there are so many ways to prepare it.

We love braising lamb shanks, baking a crusted rack, roasting a leg of lamb or barbecuing lollipops, but our favorite is lamb stew.

(Please visit our recipe for Lollipop Lamb Chops)

Barbecued lamb lollipops
Barbecued Lamb Lollipops
Braised lamb shanks in Red Wine
Braised lamb shanks in Red Wine over mashed potatoes.
Roasted leg of lamb
Roast leg of lamb – bone in
Roasted crusted rack of lamb
Baked crusted rack of lamb

Lamb Stew

Early spring or fall seems to be our timing for lamb stew and while we were a little early this year, the entire family insisted we were close enough. This is a simple hearty dish that will please all. Our preference is to use a boneless leg (which usually yields about 2 lbs of meat). It’s crucial to cook with a good red wine that you would drink, like a cabernet or pinot noir. Cooking lamb with red wine enhances as well as cuts through the distinct lamb flavour.

The vegetables we include in the stew, may vary based on what we have on hand – but – we always try to include parsnips as they add their own unique flavour and complement the lamb. Funny….. this is about the only thing we use parsnips for!

Lamb stew with a teabiscuit
Lamb stew with a teabiscuit

There are countless recipes for this stew and I am sure they are all terrific. The following is simple to prepare and sure to impress – we usually serve with tea biscuits.

We can call this Irish Stew if you like – in honour of St. Patrick’s Day – but to us – it’s just lamb stew!

There is a printable recipe card from Recipes Generator at the bottom of this post!

Two pound boneless leg of lamb, trimmed of fat
Trim boneless leg of lamb of fat

Lamb Stew Ingredients

  • 2 lbs fat trimmed boneless leg of lamb cut into 1 inch cubes
  • 4 strips of bacon chopped
  • 1 1/2 tbsp salt
  • 1 1/2 tsp black pepper
  • 1 large onion diced – we use a yellow or red onion but use what you have
  • 4 garlic cloves – peeled and diced
  • 1 1/2 cups of red wine (good one)
  • 1/4 cup all-purpose flour
  • 1 lb mushrooms – button mushrooms work well
  • 1 litre good quality beef broth
  • 1 Tbsp tomato paste
  • 1 lb yellow potatoes – we used “Little Gems” – baby potatoes.
  • 2 – 3 large carrots peeled and sliced into rounds
  • 2 – 3 large parsnips peeled and sliced into rounds
Three peeled parsnips
Three peeled parsnips
  • 1 small rutabaga peeled and chopped into 1/2 inch pieces
  • 3 dried bay leaves
  • 1/2 tsp dried thyme or 2 sprigs fresh thyme
  •  fresh parsley for garnish

Stew Ingredient Tips

As with most stews that we prepare, we use the vegetables that we have on hand:

  • Sometimes we leave out carrots or rutabaga, but we like to have at least one orange vegetable in the mix.
  • Parsnips add a nice zippy flavour surprise, but they are also optional.
  • We prefer to use tiny potatoes and small button mushrooms for this stew. There is something about the shape of these tiny morsels that makes everything work together!
  • We prefer yellow to red onions in stew, but we often switch things up.

Lamb Stew Preparation

Season lamb with salt and pepper. Toss lamb pieces in 1/4 cup of flour and stir to coat.

Season lamb pieces with salt and pepper
Season lamb pieces with salt and pepper

Saute bacon over medium heat until browned. Remove bacon and set aside reserving fat in the pot.

Sear the lamb a little at a time on medium/high heat.

Sear the lamb a little at a time
Sear the lamb a little at a time

Set browned lamb aside and keep adding lamb to pot until complete. Set cooked lamb and bacon aside, reserving fat in pot or add a tbsp of olive oil if fat is used up.

Preheat oven to 325 degrees F.

Saute diced onion in fat until translucent – about 3 minutes. Add garlic and mushrooms to pot and saute for another few minutes.

Add tomato paste and stir for a minute or so.

Add wine to deglaze and let simmer for 8 to 10 minutes.

Add beef broth, thyme and bay leaves to pot and stir together.

Lamb stew prepared vegetables - parsnips, onions, carrots, rutabaga
Lamb stew prepared vegetables – parsnips, onions, carrots, rutabaga

Add lamb, bacon, carrots, parsnips and rutabaga. Bring to a low boil.

Cover and place in oven for 45 minutes.

Lamb and vegetable stew
Place lamb stew in oven

Add the potatoes and place back in oven for 45 minutes. Sample the broth and season further if necessary…..Ready….

Delicious lamb stew
Delicious lamb stew
Lamb stew in a white bowl with a teabiscuit
Lamb stew – all ready!

Below is a printable recipe card from RecipesGenerator. Please give it a try!

Lamb Stew is Delicious

Lamb stew is a delicious and hearty meal that is sure to satisfy your taste buds. With its tender chunks of lamb, flavorful vegetables, and savory broth, it’s the perfect dish to warm you up on a cold day or to impress your dinner guests. By following these easy steps and tips, you can create a mouth-watering lamb stew that will have everyone asking for seconds. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a must-try. So, gather your ingredients, grab a spoon, and get ready to indulge in this comforting and delicious dish!

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