Stew in white bowl. The stew is full of tender lamb morsels and big chunky vegetables.

Lamb Stew Recipe

Lamb Stew Recipe with deep rich flavor and hearty ingredients! A simple one-pot meal started on the stove-top and finished in the oven. Slow cooking makes for spoon tender meat and vegetables that will melt in your mouth!
Course Lunch or Dinner
Cuisine American
Keyword lamb, lamb stew
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Calories 381kcal
Author Deb Clark


  • 2 lbs. lamb meat cut into 1 inch cubes
  • 1 lb. baby potatoes recommend Yukon Gold
  • 1 lb. 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 1/4 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 tbsp Italian seasoning
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup flour


  • 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. 


As you can see from the pictures, the meat and vegetables are big hearty chunks. Keep them in larger pieces. Do not mince or thinly slice. Because this meal simmers for several hours if you dice everything too finely it will dissolve into the stew.
Slow Cooker Directions for Lamb Stew Recipe
  • 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.


Calories: 381kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 954mg | Potassium: 1165mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3940IU | Vitamin C: 15.8mg | Calcium: 95mg | Iron: 4.3mg