One Pot Rustic Lamb Stew

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.

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Prep Time: 15

Cook Time: 2 20

Course: Main Course

Keyword: bay leaves, carrots + potatoes, comfort food, dutch oven meals, easy, hearty meals, lamb, lamb stew, lemon oregano, one pot, oregano, red wine, rustic, thyme, warm meals

Servings: 4-6 people

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!

Notes

Storage: Store leftovers in an airtight food container for up to 3 days and reheat in the microwave until warm throughout.

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