Lamb Stew Recipe
View original ↗
Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (616)

Lamb Stew Recipe

NUTRITION · PER SERVING170M COOK
CAL 18%·PRO 61%
CARBS 27G30% OF CAL
4G FIBER5G SUGAR19G OTHER
FAT 12G29% OF CAL
4G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty lamb stew simmered low and slow in the oven with root vegetables, mushrooms, red wine, and herbs. Tender lamb and vegetables that melt in your mouth.

mainamericansoupbeefdairy freegluten free
View the full recipe on Natasha's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 4 oz bacon ((4 strips, chopped into 1/4" strips))
  • 2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2" pieces)
  • 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1/2 tsp for stew
  • 1/4 cup all-purpose flour or gluten free flour*
  • 1 large yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1 1/2 cups good red wine (*)
  • 1 lb button mushrooms (thickly sliced)
  • 4 cups low sodium beef broth or stock
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 1/2 lbs small yellow potatoes (halved or quartered into 1" pieces)
  • 4 medium carrots (10 oz, peeled and cut into 1/2" thick pieces)
  • 1/4 cup parsley (finely chopped for garnish)
PREP
30M
SODIUM
459MG
ESTIMATE
COMPLETE

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