Well Plated · by Erin Clarke★ 5.0 (3)

Lamb Stew

Name: Lamb Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6, 6 -8 servings
Cuisine: american
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

NUTRITION · PER SERVING140M COOK

CAL 35%·PRO 100%

CARBS 47G26% OF CAL

8G FIBER29G OTHER10G TOTAL SUGAR

FAT 26G33% OF CAL

10G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender lamb braised with bacon, root vegetables, and herbs in a rich red wine sauce. A warming, hearty one-pot meal perfect for cold weather.

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Ingredients

serves 6

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

At a glance

PER SERVING · TIME 140M

CAL 35%·PRO 100%

CARBS 47G26% OF CAL

8G FIBER29G OTHER10G TOTAL SUGAR

FAT 26G33% OF CAL

10G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 2h
Sodium: 2325mg
Total sugar: 10g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1849mg
Calcium: 106mg
Iron: 7mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 2325MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Lamb Stew

Nutrition & ingredients

Ingredients

At a glance