Main Dishes
Lamb Stew
Description
Hearty Lamb Stew is the kind of stick-to-your-ribs dinner perfect for cold weather! With chunks of tender lamb, Yukon gold potatoes, and veggies in a thick red wine sauce, it’s full of rich flavor. You’ll love the way it smells as it simmers for hours.
Ingredients
- 3 pounds boneless leg of lamb or lamb shoulder trimmed of excess fat and cut into 1 1/2-inch chunks
- 1 tablespoon plus 1 ½ teaspoons kosher salt, divided
- 2 teaspoons ground black pepper divided
- ¼ cup plus 2 tablespoons all-purpose flour divided
- 4 ounces thick-cut bacon cut into ¼-inch strips
- 1 tablespoon canola oil as needed
- 1 large yellow onion ¼-inch diced
- 6 cloves minced garlic about 2 tablespoons
- 2 tablespoons tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Cotes du Rhone
- 4 cups beef stock
- 6 sprigs fresh thyme tied into a bundle
- 1 ½ pounds baby gold potatoes halved, or quartered if large; or Yukon gold potatoes cut into 1-inch pieces, no need to peel
- 1 pound medium carrots peeled and cut into diagonal 1-inch pieces, halved if large, about 6 carrots
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon red wine vinegar
- 1 (10-ounce) package frozen green peas
- ¼ cup chopped fresh parsley
Directions
- Position oven racks such that you can fit a large Dutch oven or similar overproof pot with a lid inside. Preheat to 350°F.
- Pat the lamb dry and transfer to a large bowl. Toss first with 1 tablespoon salt and 1 teaspoon pepper, then sprinkle ¼ cup of the flour over the top and toss once more to coat. Set aside.
- Heat a large Dutch oven or similar over medium heat. Add the bacon and cook until the bacon is crisp and the fat has rendered, about 4 minutes. With a slotted spoon, transfer to a large plate, leaving the drippings in the pot.
- Increase the pot heat to medium high. Add part of the lamb cubes to the pot in a single layer, ensuring they do not touch. Brown on all sides, then transfer to the plate with the bacon. Repeat with the remaining lamb, cooking it in batches (I needed 3 batches total). Each batch should take around 5 minutes. If at any point the pot becomes dry, add the canola oil as needed. Discard any excess flour at the bottom of the bowl.
