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Hearty Lamb Stew with Potatoes, Carrots, and Red Wine Recipe

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★★★★★

4.9 from 78 reviews

This hearty Lamb Stew combines tender, slow-simmered lamb shoulder with baby potatoes, carrots, celery, and mushrooms in a rich, flavorful broth enhanced with red wine, tomato paste, and aromatic herbs. Perfect for a comforting meal, the stew is cooked in a Dutch oven to develop deep flavors and tender textures.

Ingredients

Scale

Meat

  • 2–3 pounds boneless lamb shoulder (trimmed of excess fat)

Vegetables

  • 2 pounds baby potatoes
  • 2 large carrots (cut in large chunks)
  • 3 large celery stalks (chopped)
  • 1 large onion (chopped)
  • 8 ounces brown mushrooms
  • 3 large garlic cloves (minced)

Liquids & Sauces

  • 3 cups beef broth (low sodium)
  • 3/4 cup red wine
  • 1 tablespoon Worcestershire sauce

Oils & Condiments

  • 2 tablespoons extra virgin olive oil
  • 3 ounces tomato paste (low sodium)

Herbs & Spices

  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 bay leaves
  • 1 teaspoon salt (divided)
  • 1 teaspoon ground black pepper (divided)

Instructions

  1. Browning the Lamb: Preheat a large Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Season the lamb shoulder pieces with half the salt and pepper. Add half the lamb to the pot and cook until golden brown on all sides, about 7 minutes, turning occasionally. Remove browned lamb to a plate and repeat with the remaining lamb.
  2. Sautéing the Aromatics: Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion, celery, and minced garlic until translucent, stirring occasionally. Sprinkle in oregano and thyme and continue to sauté for another 30 seconds while stirring constantly. Stir in the tomato paste until fully combined with the vegetables. Add the mushrooms and cook briefly to incorporate.
  3. Combining Ingredients: Pour in the beef broth, red wine, Worcestershire sauce, and add bay leaves, remaining salt, and pepper. Return the browned lamb pieces back into the pot and stir everything together thoroughly.
  4. Simmering the Stew: Cover the Dutch oven with a lid and bring the mixture to a boil. Reduce heat to low and let it simmer gently for 1.5 hours, allowing the lamb to become fork-tender and flavors to meld.
  5. Adding Vegetables: Add the baby potatoes and carrot chunks into the pot. Stir well, then continue to simmer uncovered for an additional 25 minutes or until potatoes are tender when pierced with a fork.
  6. Resting and Serving: Turn off the heat and let the stew stand covered for about 10 minutes to settle flavors. Serve hot, optionally garnished with fresh parsley and accompanied by a slice of Irish soda bread for a complete comforting meal.

Notes

  • For best results, trim excess fat from the lamb shoulder before cooking to avoid greasiness.
  • Use low sodium beef broth and tomato paste to better control the saltiness of the stew.
  • Allowing the stew to rest after cooking helps deepen the flavors.
  • Substitute baby potatoes with Yukon gold or red potatoes if desired.
  • Irish soda bread pairs wonderfully with this stew to soak up the rich broth.
  • Make sure to brown the lamb well to develop rich umami flavors before simmering.

Keywords: lamb stew, Irish stew, comfort food, slow simmered lamb, red wine stew, hearty lamb recipe

Find it online: https://chefmilacook.com/hearty-lamb-stew-with-potatoes-carrots-and-red-wine-recipe/