This One Pot Rustic Lamb Stew brings all those warm cozy fall feelings. It’s got tender chunks of lamb that just melt apart with perfectly soft flavor-packed vegetables. It’s exactly what your belly craves on those chilly days when you just want a warm hearty dinner. It’s easy to make and leaves plenty of leftovers for a delicious lunch the next day.
Here is what you will need for this One Pot Rustic Lamb Stew.
- 2-2.5 lb Leg of Lamb
- 1/4 cup flour
- Olive Oil
- medium sweet onion
- 5 cloves garlic
- 1 tbsp tomato paste
- 2-3 whole carrots
- 8 oz baby Bella mushrooms
- 1 lb petite potatoes
- 32 oz beef stock
- 1½ cup good quality dry red wine
- 1/2 tsp each dried thyme + oregano
- 2 large Bay leaves
- 2-3 sprigs fresh thyme + oregano
- 2 tbsp chopped fresh parsley
Alright, let’s get to the cut of the vegetables. I love to do a rustic cut which adds that old fashioned rustic look to a dish. Plus it’s much easier to my hands to just do those choppy cuts that aren’t perfect. Normally it takes me twice as long to cut anything when my hands just are not cooperating.
To do the rustic cut for the carrots you just cut about an inch thick at an angle then roll and do the same cut again. Remember, it’s okay if they aren’t perfect. That is the point.
Grab your leg of lamb and remove any netting it may have holding it together. Trim any large portions of fat from the meat. Then cut into 2 inch chunks. Generously season with salt and pepper, then toss them in the flour to fully coat.
Preheat your oven to 400F. In a dutch oven over medium-high heat, add in 2 tbsp olive oil and add in the flour coated lamb chunks. If they don’t all fit you can do it in batches, and just add more oil for when you do the second batch. Once you place them in the pan DO NOT TOUCH THEM for 3-4 minutes so they can brown. Then flip and cook about 3 min on each side until all sides are browned. Set aside while you cook the rest.
Toss in your onions, minced garlic, and tomato paste. Mix up the paste in with the onions and garlic allowing the flavors to be released. Once it turns that dark brick red color, add in about 1-1/2 cups of dry red wine.
But first, take a sip. Enjoy it while you cook.
Let that simmer for 2-3 minutes. Get your mushrooms and a butter knife (this works great plus it won’t cut your fingers) and cut them into 1-inch chunks. I love doing this method as it give the mushrooms that rustic look which is what we are going for in this One Pot Rustic Lamb Stew.
Add back in the browned lamb chunks. Toss in your potatoes and carrots and give it a good mix. Season with some more salt and pepper (about 1/4 tsp each). Now, lets add in the beef stock and 1/2 tsp dried thyme, 2 bay leaves, and 1/2 tsp dried oregano. Mix to fully incorporate everything.
Cover and place on the middle rack of your preheated oven. Let cook for 1hr 45 min to 2 hrs.
During the last 15 minutes, I usually toss in the fresh sprigs of thyme and oregano for that fresh herb taste. If you don’t have any fresh on hand you can omit this step and just do a 1 tsp of dried thyme and oregano rather than 1/2 tsp before you throw it in the oven.
Once it’s done garnish with 2 tbsp chopped fresh parsley and enjoy!
I usually serve this dish with some slices of toasted sourdough baguette. For the baguette, I just cut the loaf into diagonal slices and coat in olive oil and sprinkle with salt + pepper. Then I toss it in the oven when I add in the fresh sprigs of herbs during those last 15 minutes. It’s perfect for soaking up all the delicious juices left over in your bowl.
Storage: Store leftovers in an airtight food container for up to 3 days and reheat in the microwave until warm throughout.
Equipment
- 1 Dutch Oven 5-6 qt
Ingredients
- 2-2.5 lb Leg of Lamb cut into 2in chunks
- ¼ cup all-purpose flour or flour of choice
- 2 tbsp olive oil
- 1 medium sweet onion roughly diced
- 5 cloves garlic minced
- 1 tbsp tomato paste
- 2-3 large whole carrots rustic cut into 1 in. pieces
- 8 oz baby Bella mushrooms rough cut into 1 in pieces
- 1 lb petite potatoes halved
- 32 oz beef stock
- 1½ cup good quality dry red wine
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2 large Bay leaves
- 2-3 sprigs each fresh thyme + oregano
- 2 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 400F.
- Season the lamb chunks with salt + pepper, then toss to dust the seasoned lamb chunks with the flour to coat fully.
- In a dutch oven over medium-high heat, add olive oil and allow to heat up. If you have a small dutch oven work in batches. Add the lamb chunks to the pan and DO NOT TOUCH for 3-4 minutes. Then flip and cook for 3 min on each side until browned on all sides. Transfer to a plate and set aside.
- Toss in your onions, minced garlic, and tomato paste. Mix up the paste in with the onions and garlic allowing the flavors to be released. Once it turns that dark brick red color, add in the dry red wine.
- Let that simmer for 2-3 minutes. Get your mushrooms and a butter knife and cut them into 1-inch chunks.
- Add back in the browned lamb chunks. Toss in your potatoes and carrots and give them a good mix. Season with some more salt and pepper (about 1/4 tsp each).
- Add in the beef stock and tsp dried thyme, bay leaves, and tsp dried oregano. (see below steps) Mix to fully incorporate everything.
- Cover and place on the middle rack of your preheated oven. Let cook for 1hr 45 min to 2 hrs.
- During the last 15 minutes, toss in the fresh sprigs of thyme and oregano. **If you don't have any fresh on hand you can omit this step and just do a 1 tsp of dried thyme and oregano rather than 1/2 tsp before you throw it in the oven.
- Once it's done garnish with chopped fresh parsley and enjoy!