Gluten Free Lamb Stew
Baby, it’s cold outside. Yes it is! What better way to warm up than with a hearty bowl of steaming gluten free Lamb Stew. This easy to make, rich and savory one pot meal, is chock full of lean lamb and healthy vegetables. Dave absolutely loves this recipe. Good thing it makes enough for a small army, because left-overs are welcomed. Cozy up to a bowl and enjoy.
Rich and Savory One Pot Meal
One ingredient that adds a great deal of richness to the recipe is bacon. However, if you prefer not to cook with bacon or pancetta, feel free to skip it all together and use your favorite cooking oil to brown the lamb and vegetables. Additionally, if fresh herbs are not available to you, use dry. Toss in the herbs that you love. Finally, if you don’t have lamb – use stew meat of your choice. I like to remind people that cooking should be enjoyable – don’t stress. We are not sending rockets into orbit. Use the fat, herbs and vegetables that you have to create the perfect one pot meal.
Please let us know how this rich and savory, gluten free Lamb Stew recipe worked for you! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions; Special thanks to Natasha at NatashasKitchen.com – we adapted her delicious recipePrint
Gluten Free Lamb Stew
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Baby, it’s cold outside. Yes it is! What better way to warm up than with a steaming bowl of hearty lamb stew – gluten free, of course. Indulge in the rich and savory sauce loaded with lean lamb and healthy vegetables.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to substitute an ingredient? Click here.
- 113g (4 oz) Uncured, All-Natural Bacon, diced (about 4 strips)
- 907g (2lbs) Lamb Stew Meat – use boneless leg of lamb or shoulder trimmed and cut into 1.5″ or 2.5cm pieces
- 1 tsp Extra Fine Pink Himalayan Salt or Borsari Seasoning Salt
- 1/2 tsp Ground Black Pepper
- 27g (1 oz) Flour Farm Organic Gluten Free Flour Blend (1/4 C spoon & level)
- 1 Large Leek, white and light green part only – halved and thinly sliced
- 3–4 Garlic gloves, minced (or more to taste)
- 355 ml (12 fl oz) Delicious Red Wine or wine alternative (1 1/2 C)
- 454g (1 lb) Mushrooms, stemmed and thickly sliced (we use cremini or baby bellas)
- 946 ml (32 oz) Beef broth/stock, low or no sodium (4 C)
- 1 T Tomato Paste (16g)
- 2 Fresh Bay Leaves (1 dried)
- 2–3 Sprigs Fresh Thyme (1/2 tsp dried)
- 2–3 Sprigs Fresh Rosemary (1/2 tsp dried)
- 680g (1.5 lbs) Baby Yellow Potatoes, halved
- 4 Medium Carrots, peeled and cut into 1/2″ (1.27 cm) pieces
- 1 C Frozen Peas
- 1/4 C Fresh Parsley, chopped
Equipment: Digital scale (preferred), 5 qt Dutch Oven, Unbleached parchment, Measuring cups and spoons, Cutting board, Sharp knife
Before You Dive In – Prep: please read!
- Dice bacon, if using
- Trim lamb
- Slice, chop and/or mince vegetables
- Prepare home-made stock, if using
Step 1: Saute diced bacon in a 5 qt Dutch oven on medium heat. Take care not to overcook. Once bacon is cooked through and rendered it’s fat, use a slotted spoon to transfer to a plate. If not using meat to render fat at this step, heat 2 T of oil in the pan.
Step 2: Add lamb pieces to a medium bowl and season with salt and pepper. Sprinkle flour over the meat and mix to coat.
Step 3: Working in 2 batches, cook the lamb in the hot dutch oven over medium heat until browned. This should take less than five minutes each side. Transfer cooked lamb to the plate with the bacon.
Step 4: If the pot looks dry – pour in another tablespoon of oil. Add sliced leek to the pot and saute until leek starts to soften – about 5 minutes. Add the garlic and stir for another minute. Whisk in the wine, bring up bits from the bottom of the pot. Add the sliced mushrooms, stir and simmer uncovered for 10 minutes.
Step 5: Preheat oven to 325 F/166 C.
Step 6: Return bacon and lamb to the pot. Add the stock, tomato paste, bay leaves, thyme, rosemary, potatoes & carrots. Stir to combine. Potatoes should be completely submerged in liquid. Bring stew to a boil, cover and transfer to the center of the preheated oven.
Step 7: Bake for 1 hour, 45 minutes. Remove from oven and check vegetables. Potatoes and lamb will be fork tender. Taste for seasonings and adjust. Stir in peas and parsley. Cover and sit for 5 minutes. Spoon into bowls and serve piping hot.
Non-alcoholic Option: If you prefer not to use alcohol in this recipe, no problem! Substitute the red wine for either stock or juice such as apple or cranberry juice. To give the alternative an acidic kick, add 1 1/2 T of apple cider vinegar.
The nutrition information provided below is for the recipe as written. Each serving weighs about 375g or 13 oz.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Stew
- Method: Simmer
- Cuisine: Irish
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
Keywords: gluten free lamb stew
For more gluten free ideas by Flour Farm, click here to visit our main recipe page.