Mohamed Shili This delicious Julia Child Lamb Stew is a warm, hearty meal perfect for any dinner. It’s easy to make with simple, flavorful ingredients like tender lamb, bacon, and vegetables. The dish is cooked in one pot for convenience and offers a rich, savory taste that will satisfy everyone at the table.
Ingredients Needed
- 4 oz bacon (4 strips, chopped into 1/4″ strips)
- 2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2″ pieces)
- 1/2 Tbsp sea salt (for lamb) + 1 tsp (for stew)
- 1 tsp black pepper (for lamb) + 1/2 tsp (for stew)
- 1/4 cup all-purpose flour (or gluten-free flour*)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups red wine
- 1 lb button mushrooms, thickly sliced
- 4 cups low sodium beef broth (or stock)
- 1 Tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 1/2 lbs small yellow potatoes, halved or quartered into 1″ pieces
- 4 medium carrots, peeled and cut into 1/2″ thick pieces
- 1/4 cup parsley, finely chopped (for garnish)
How To Make Lamb Stew
- Cook the Bacon: In a 5Qt Dutch oven, sauté chopped bacon over medium heat until browned and fat is released. Use a slotted spoon to transfer the bacon to a large plate.
- Prepare the Lamb: While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Brown the lamb in batches in the hot bacon grease over medium heat, 3-4 minutes per side. Transfer to the plate with bacon.
- Sauté the Vegetables: Add diced onion to the pot and sauté for 2 minutes. Add garlic and cook for an additional minute, stirring constantly.
- Deglaze with Wine: Add 1 1/2 cups red wine and scrape the bottom of the pot to deglaze. Add sliced mushrooms, bring to a simmer, and cook uncovered for 10 minutes.
- Preheat the Oven: Preheat oven to 325°F.
- Combine Ingredients: Return bacon and lamb to the pot. Add 4 cups broth, tomato paste, 1 tsp salt, 1/2 tsp pepper, dried thyme, and bay leaves. Stir in potatoes and carrots, ensuring potatoes are mostly submerged in the liquid.
- Simmer and Bake: Bring to a boil, then cover the pot and carefully transfer to the preheated oven. Bake at 325°F for 1 hour and 45 minutes, until potatoes and lamb are tender.
- Serve: Garnish with finely chopped parsley before serving.
Recipe Tips
- Brown the Lamb Well: Make sure to brown the lamb on all sides in the bacon grease. This adds rich flavor to the stew.
- Deglaze the Pot Properly: When adding wine, scrape the bottom of the pot well to release all the delicious bits stuck to it. This enhances the flavor.
- Submerge the Potatoes: Ensure the potatoes are mostly submerged in the broth. This helps them cook tender and absorb the stew’s flavors.
- Use a Heavy Pot: A Dutch oven works best for this recipe as it distributes heat evenly and helps keep the stew at a steady simmer.
- Don’t Overcrowd the Pot: If you’re cooking in batches, don’t overcrowd the lamb. It needs space to brown properly.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover lamb stew cool to room temperature before refrigerating. Store it in an airtight container for up to 3 days.
- Freeze: After cooling, you can freeze the stew in an airtight container for up to 3 months. To reheat.
- Reheating: Reheat lamb stew on the stove over low heat for about 20 minutes until it’s heated through.
Nutrition Fact
Serving Size: 1 cup (264 grams)
- Calories: 261
- Total Fat: 18g
- Saturated Fat: 5.5g
- Cholesterol: 49mg
- Sodium: 621mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1.8g
- Sugars: 2.4g
- Protein: 14g
- Potassium: 495.5mg
- Calcium: 33mg
- Iron: 2.52mg
More Julia Child Recipes:
Julia Child Lamb Stew
Description
This delicious Julia Child Lamb Stew is a warm, hearty meal perfect for any dinner. It’s easy to make with simple, flavorful ingredients like tender lamb, bacon, and vegetables. The dish is cooked in one pot for convenience and offers a rich, savory taste that will satisfy everyone at the table.
Ingredients
Instructions
- Cook the Bacon: In a 5Qt Dutch oven, sauté chopped bacon over medium heat until browned and fat is released. Use a slotted spoon to transfer the bacon to a large plate.
- Prepare the Lamb: While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Brown the lamb in batches in the hot bacon grease over medium heat, 3-4 minutes per side. Transfer to the plate with bacon.
- Sauté the Vegetables: Add diced onion to the pot and sauté for 2 minutes. Add garlic and cook for an additional minute, stirring constantly.
- Deglaze with Wine: Add 1 1/2 cups red wine and scrape the bottom of the pot to deglaze. Add sliced mushrooms, bring to a simmer, and cook uncovered for 10 minutes.
- Preheat the Oven: Preheat oven to 325°F.
- Combine Ingredients: Return bacon and lamb to the pot. Add 4 cups broth, tomato paste, 1 tsp salt, 1/2 tsp pepper, dried thyme, and bay leaves. Stir in potatoes and carrots, ensuring potatoes are mostly submerged in the liquid.
- Simmer and Bake: Bring to a boil, then cover the pot and carefully transfer to the preheated oven. Bake at 325°F for 1 hour and 45 minutes, until potatoes and lamb are tender.
- Serve: Garnish with finely chopped parsley before serving.
Notes
- Brown the Lamb Well: Make sure to brown the lamb on all sides in the bacon grease. This adds rich flavor to the stew.
- Deglaze the Pot Properly: When adding wine, scrape the bottom of the pot well to release all the delicious bits stuck to it. This enhances the flavor.
- Submerge the Potatoes: Ensure the potatoes are mostly submerged in the broth. This helps them cook tender and absorb the stew’s flavors.
- Use a Heavy Pot: A Dutch oven works best for this recipe as it distributes heat evenly and helps keep the stew at a steady simmer.
- Don’t Overcrowd the Pot: If you’re cooking in batches, don’t overcrowd the lamb. It needs space to brown properly.
Julia Child Lamb Stew
