Jack'S Lamb Stew
A hearty lamb stew with rich flavors from red wine, garlic, and herbs, complemented by tender vegetables—perfect for cozy dinners and family gatherings.
Ingredients
- 2 1/2 lb. boneless lamb ⓘ
- 1/3 c. all-purpose flour ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/4 c. butter ⓘ
- 1 onion ⓘ
- 1 1/2 c. red wine ⓘ
- 1 lb. carrots ⓘ
- 1 1/4 lb. small new potatoes ⓘ
- parsley ⓘ
- 3 cloves garlic ⓘ
- 12 medium yellow onions ⓘ
- 12 medium whole mushrooms ⓘ
- 1 tsp. sugar ⓘ
- 1 1/4 tsp. dried thyme ⓘ
- 2 sprigs parsley ⓘ
Instructions
- Combine flour, salt, and pepper. Coat lamb evenly with the flour mixture. Reserve leftover flour.
- Brown lamb well in hot butter in a Dutch oven, along with quartered onion and garlic. Remove lamb when done.
- Add yellow onions, mushrooms, and sugar to the drippings in the pan. Cook, covered, for 5 minutes or until browned.
- Return lamb to the Dutch oven. Add thyme, parsley, and bay leaf. Toss with drippings to coat evenly.
- Stir in 2 cups water and 1 cup wine. Place a large sheet of waxed paper over the top of the Dutch oven.
- Place the lid on top of the paper, letting it hang over. Bring to a boil.
- Reduce heat and simmer, uncovered, for 40 minutes.
- During cooking, pour off any liquid collecting on top of the paper to prevent dilution of the sauce.
Tips & Substitutions
For extra flavor, consider marinating the lamb in red wine overnight before cooking. You can substitute the lamb with beef if desired, though the cooking time may vary. Fresh thyme can replace dried thyme for a bolder taste. If you prefer a thicker stew, mix a tablespoon of cornstarch with water and add it towards the end of cooking.
Serving Suggestions
Jack's Lamb Stew is best served with crusty bread or over a bed of creamy mashed potatoes. A fresh green salad or sautéed greens can provide a nice contrast to the hearty stew. This dish pairs beautifully with a rich glass of the same red wine used in the recipe, enhancing the meal's flavors.
Storage & Reheating
To store leftovers, let the stew cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, slowly warm on the stove over low heat, adding a splash of water or wine if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Jack'S Lamb Stew contains roughly 1775 calories, with 33g protein, 232g carbohydrates, and 69g fat. It is an excellent source of vitamin C (237% of the Daily Value), iron (141% of the Daily Value), and dietary fiber (116% of the Daily Value). Note that it is relatively high in sodium, at 796mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Yes, you can substitute lamb with beef or even chicken. Just be aware that cooking times may vary; beef will take longer to become tender, while chicken will need less time. Adjust the seasonings accordingly to suit the meat you choose.
What should I do if my stew is too thin?
If your stew turns out too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water and adding it to the stew while it simmers. Alternatively, let it cook uncovered for a little longer to allow some liquid to evaporate, which will naturally thicken the sauce.
Can I make this stew in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the lamb and sauté the vegetables first, then transfer everything into the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).