Lamb Stew

Name: Lamb Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 pounds boneless leg of lamb or lamb shoulder (trimmed of excess fat and cut into 1 1/2-inch chunks); 1 tablespoon (plus 1 ½ teaspoons kosher salt, divided); 2 teaspoons ground black pepper (divided); ¼ cup plus 2 tablespoons all-purpose flour (divided); 4 ounces thick-cut bacon (cut into ¼-inch strips); 1 tablespoon canola oil (as needed); 1 large yellow onion (¼-inch diced); 6 cloves minced garlic (about 2 tablespoons); 2 tablespoons tomato paste; 1 cup dry red wine (such as Cabernet Sauvignon or Cotes du Rhone); 4 cups beef stock; 6 sprigs fresh thyme (tied into a bundle); 1 ½ pounds baby gold potatoes (halved, or quartered if large; or Yukon gold potatoes cut into 1-inch pieces, no need to peel); 1 pound medium carrots (peeled and cut into diagonal 1-inch pieces, halved if large, about 6 carrots); 2 tablespoons unsalted butter (at room temperature); 1 tablespoon red wine vinegar; 1 (10-ounce) package frozen green peas; ¼ cup chopped fresh parsley

Tender lamb and veggies are simmered in a rich red wine sauce to make this lamb stew recipe a hearty one-pot meal perfect for chilly days!

⏱️ 140 min 🔪 Prep: 20 min 🔥 Cook: 120 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

3 pounds boneless leg of lamb or lamb shoulder (trimmed of excess fat and cut into 1 1/2-inch chunks)
1 tablespoon (plus 1 ½ teaspoons kosher salt, divided)
2 teaspoons ground black pepper (divided)
¼ cup plus 2 tablespoons all-purpose flour (divided)
4 ounces thick-cut bacon (cut into ¼-inch strips)
1 tablespoon canola oil (as needed)
1 large yellow onion (¼-inch diced)
6 cloves minced garlic (about 2 tablespoons)
2 tablespoons tomato paste
1 cup dry red wine (such as Cabernet Sauvignon or Cotes du Rhone)
4 cups beef stock
6 sprigs fresh thyme (tied into a bundle)
1 ½ pounds baby gold potatoes (halved, or quartered if large; or Yukon gold potatoes cut into 1-inch pieces, no need to peel)
1 pound medium carrots (peeled and cut into diagonal 1-inch pieces, halved if large, about 6 carrots)
2 tablespoons unsalted butter (at room temperature)
1 tablespoon red wine vinegar
1 (10-ounce) package frozen green peas
¼ cup chopped fresh parsley

Steps

Position oven racks such that you can fit a large Dutch oven or similar overproof pot with a lid inside. Preheat to 350°F.
Pat the lamb dry and transfer to a large bowl. Toss first with 1 tablespoon salt and 1 teaspoon pepper, then sprinkle ¼ cup of the flour over the top and toss once more to coat. Set aside.
Heat a large Dutch oven or similar over medium heat. Add the bacon and cook until the bacon is crisp and the fat has rendered, about 4 minutes. With a slotted spoon, transfer to a large plate, leaving the drippings in the pot.
Increase the pot heat to medium high. Add part of the lamb cubes to the pot in a single layer, ensuring they do not touch. Brown on all sides, then transfer to the plate with the bacon. Repeat with the remaining lamb, cooking it in batches (I needed 3 batches total). Each batch should take around 5 minutes. If at any point the pot becomes dry, add the canola oil as needed. Discard any excess flour at the bottom of the bowl.
Add the onion and cook until beginning to soften, about 4 minutes. Add the garlic and cook 1 minute.
Stir in the tomato paste and cook for 1 minute. Pour in the wine, stirring to scrape up any bits stuck on the bottom of the pan. Let simmer until reduced by about approximately half, 1 to 2 minutes.
Return the lamb and bacon to the pot, along with any juices that have collected on the plate.
Add the beef stock, thyme bundle, and the remaining 1 ½ teaspoons salt and 1 teaspoon pepper. Bring to a boil.
Let the stew simmer for 5 minutes, then stir in the potatoes and carrots.
Cover the pot and bake until the vegetables and lamb are super tender, about 1 ½ hours.
In a small bowl, mash the remaining 2 tablespoons of flour with the butter. Stir into the stew and simmer for 3 to 4 minutes to thicken it further. Stir in the red wine vinegar.
Remove the pot from the heat. Stir in the peas and parsley. Taste and adjust the seasoning as desired; depending upon the saltiness of your beef stock, you may need a few big pinches of salt.

Nutrition Facts (per serving)

Macronutrients

Calories68634% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 2.400

Per Serving Rp 400/serving

🏠 Save ~Rp 4.800 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
boneless leg of lamb or lamb shoulder	3 pounds	-	-
	1 tablespoon	-	-
ground black pepper	2 teaspoons	-	-
plus 2 tablespoons all-purpose flour	0.25 cup	-	-
thick-cut bacon	4 ounces	-	-
canola oil	1 tablespoon	-	-
yellow onion	1 large	-	-
minced garlic	6 cloves	-	-
tomato paste	2 tablespoons	Rp 12.000/kg	Rp 2.400
dry red wine	1 cup	-	-
beef stock	4 cups	-	-
sprigs fresh thyme	6	-	-
baby gold potatoes	1.5 pounds	-	-
medium carrots	1 pound	-	-
unsalted butter	2 tablespoons	-	-
red wine vinegar	1 tablespoon	-	-
	1	-	-
chopped fresh parsley	0.25 cup	-	-