Classic Irish Lamb Stew Recipe! Packed with deep rich flavor and hearty ingredients! This satisfying one-pot meal starts on the stove-top and finishes in the oven. Slow cooking the lamb makes for tender morsels, vegetables that melt in your mouth and delicious authentic flavor!
Next time try Guinness Beef Stew Recipe!
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Why you'll love this recipe
✔️This lamb stew recipe is rich and delicious.
✔️Once you get the meal started it's pretty much hands off while it braises in the oven.
✔️Fancy enough for company, this is a lovely meal!
Ingredients
For the exact measurements for this rich stew, please refer to the printable recipe card at the bottom of this post.
- lamb meat - you can use several different cuts, lamb shank, boneless leg of lamb, chops or shoulder.
- baby potatoes - hold their shape and stand up well to slow roasting the soup.
- mushrooms - earthy, meaty flavor
- carrots - sweet and tender
- celery - adds a bright crunch!
- California Figs - the sweet figs almost dissolve, incorporating into the stew and adding richness.
- yellow onion - adds a caramel flavor.
- garlic - earthy and aromatic.
- bacon - salty deliciousness!
- red wine - adding richness to the broth.
- canned fire-roasted tomatoes - brings all the flavors together
- beef broth - the base of the broth for the stew
- Italian seasoning, salt, pepper - seasoning and aromatics!
- tomato paste - adds depth.
- flour - to thicken the stew.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven
- Mix the flour and seasonings together in a large plastic bag.
- Add the cubed lamb, toss to coat.
- Clean, slice and dice the vegetables.
- Remove the stem from the dried California Figs and slice them in half.
- Render the fat from the bacon. When crispy, remove from pan.
- Add a tablespoon of olive oil and the lamb/flour mixture. Sauté until the lamb cubes are golden brown, remove them from the pan.
- Next, add the tomato paste and figs and "toasting" the tomato paste and figs.
- Add the wine and diced tomatoes.
- Scrape the bottom of the pan to remove the brown bits.
- Add all of the remaining vegetables, give it a good stir. Return the lamb and bacon to the pan.
- Top with the beef broth and give it a stir to combine.
- Cover tightly and bake for 3 hours
Equipment
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FAQ's
Lamb shoulder, chops, shank or leg of lamb are all great cuts for this soup. For this lamb stew recipe, I used a shoulder cut. This is a more affordable cut of meat.
Nooooo! If you pull this stew out of the oven and the lamb isn't spoon tender, it hasn't cooked long enough! After slowly braising in the oven, the meat in this stew is fall-apart tender and delicious!
Absolutely! I've included crockpot instructions in the recipe card.
Lamb and figs are both super rich and have big flavor. Together the combination is outstanding! Earthy and hearty flavors combine for a rich meal that's easy enough for a beginner to make and shine like a star at mealtime!
Tips
I do not recommend using stew meat. You really don't know what cut is in the package and it's often tough and full of fat. You're better off purchasing shoulder, chops, or leg of lamb.
If you ask nicely your butcher will happily trim and cube the meat - save the bone and add it to the stew for even more flavor.
This is a great make-ahead meal as it tastes even better the next day.
Variations
If you don't like lamb or cannot find it, substitute with beef or pork.
Storage
Refrigerate - Allow to cool completely and store in an airtight container up to three days.
Freezer - This soup freezes well up to three months.
Reheat - Thaw in the refrigerator overnight. Reheat on the stovetop or microwave.
Related recipes
- Love this meal? Then be sure to try my slow cooker beef stew and dumplings recipe next!
- This recipe for Sausage and Okra Stew is rich and hearty as well!
- Corned Beef and Cabbage Soup - savory and delicious filled with tender corned beef and vegetables.
- This sweet and savory Moroccan Chicken Stew is filled with complex flavors. You'll love it!
Serve with
Oh my goodness, what's not to love about this meal? When it comes to dinner time here are some yummy recipes to enjoy with it.
- If you want to serve some extra vegetables, how about some steamed Brussels sprouts? These are so simple and good!
- A nice salad that would go so nicely with the stew is this recipe for Outback Wedge Salad.
- Crusty bread or dinner rolls (made from frozen bread dough) to sop up all that delicious broth are definitely a must! These are easy and delicious!
- Make a batch of Grandma's Pecan Sandies for dessert!
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Lamb Stew Recipe
Ingredients
- 2 pounds lamb meat cut into 1 inch cubes
- 1 pound baby potatoes recommend Yukon Gold
- 1 pounds mushrooms sliced in half
- 3 carrots cut into large chunks
- 3 stalks celery cut into large chunks
- 1 cup dried California Mission Figlets stems removed and sliced in half
- 1 yellow onion diced
- 3-4 strips thick cut bacon sliced in ¼ inch pieces
- 1 cup red wine I used a Zinfandel a big meaty Cabernet would also be a great choice
- 14 oz. can fire roasted tomatoes
- 4 cups beef broth
- 2 tablespoons Italian seasoning
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup flour
Instructions
- Preheat the oven to 325 degrees.
- Mix together the flour, Italian seasoning, salt and pepper in a large plastic bag.
- Add the cubed lamb to the seasoned flour massaging it into the meat. Set aside while you prepare the remaining ingredients.
- Clean the mushrooms, slice them in half. Dice the onions and slice the celery and carrots. Clean the potatoes and slice them in half.
- Slice the stem off of the dried figs and slice them in half, set aside
- In a large heavy bottom pot on the stove, start by rendering the sliced bacon over medium heat. (Starting it in a cold pan on the stove will allow the fat to cook off.) This takes about 10 minutes. When the bacon bits are crispy, remove from the pan, set aside.
- After you've removed the bacon bits from the pan add a tablespoon of olive oil. Add the lamb/flour mixture. Pour it all into the pan. Spread it in an even layer and cooker until the lamb cubes are golden brown. Remove them from the pan.
- Next add the tomato paste and California Figs to the pan, scraping the bottom of the pan and "toasting" the tomato paste and figs.
- Now add the red wine and can of diced tomatoes. Scrape hard to get all of those brown bits off the bottom of the pan! That's your flavor!
- Now the hard work is done! Add the remaining ingredients: Potatoes, carrots, celery, mushrooms, garlic and onions. Return the lamb and bacon bits to the pan. Top with the beef broth and give it a hefty stir.
- Cover tightly and place it in the preheated oven for 3 hours.
Notes
- Start by following the directions on the stove-top, following steps 1-9 THEN scrape everything into your slow cooker, being sure to get all the brown bits off the bottom of the pan.
- Add the remaining ingredients. Cook on low 8-10 hours until the meat is fall-apart tender.
Nutrition
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Don't worry, we'll never share your email.Originally published September 16, 2018 updated February 17, 2022 to improve instructions.
