Go Back
Lamb Stew
Tina Watson

Rustic Lamb Stew

Tender lamb simmered low and slow with veggies & herbs. Savory and hearty!
Print Recipe Pin Recipe
Ingredients Method Video Notes

Ingredients
  

  • 2 lbs Boneless leg of lamb, trimmed of excess fat, cut into chunks
  • Salt & pepper
  • 1/4 cup Flour (I use gluten free)
  • 1 Large onion (diced)
  • 4 Garlic cloves (minced)
  • 1-1/2 cups Red wine
  • 4 cups Broth or stock of choice
  • 1 TBS Tomato paste
  • 2 Bay leaves
  • 1/2 tsp Dried thyme
  • 1-1/2 lbs Potatoes (Peeled and diced)
  • 4-5 Medium carrots (Peeled and sliced)
  • 1/4 cup Fresh chopped parsley (Optional for garnish)
  • 2 TBS Olive oil

Method
 

  1. Heat olive oil in pan on medium heat. Season lamb chunks with 1/2 TBS salt and 1 tsp pepper. Sprinkle 1/4 cup flour and toss to coat. Add lamb to the pan and cook until browned (3-4 minutes per side). Then remove and transfer to a plate.
  2. Add diced onions and garlic, cook for a couple of minutes stirring constantly. Add 1-1/2 cups wine, scraping the bottom to deglaze. Simmer and cook for 8-10 minutes uncovered.
  3. Preheat oven to 325F.
  4. Return lamb to pot and add broth, tomato paste, add remaining salt/pepper, thyme, and bay leaves. Then add potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to preheated oven for 1 hr and 45 min. When done, potatoes and lamb will be very tender.
  5. We love to make a batch of homemade biscuits to eat on the side with this stew, see below notes for my gluten free buttery biscuit recipe!

Video

Notes

This is a simple lamb stew, but feel free to be creative! You can add mushrooms, celery, etc., whatever you like! Check out my buttery biscuit recipe here: 
Enjoy :)