Ingredients
Proteins
- 1.5 lb beef chuck cut into large cubes
- 1–1.5 lb bone-in lamb shoulder cut into chunks
- 1/4 cup all-purpose flour for coating meat
Aromatics & Liquids
- 2–3 Tbsp neutral oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 Tbsp tomato paste
- 1.5 cups dry red wine Pinot Noir or red blend
- 4 cups low-sodium beef broth
Vegetables & Herbs
- 1 lb mushrooms thickly sliced
- 3 carrots peeled and sliced
- 2 parsnips peeled and chopped
- 1 lb yellow potatoes cubed
- 1–1.5 tsp fresh sage finely chopped
- 1/2 tsp dried thyme
- 2 bay leaves
Seasoning & Finish
- 1.5 tsp kosher salt divided
- 1.5 tsp black pepper divided
- cornstarch slurry 1 Tbsp cornstarch + 2 Tbsp water, optional
Equipment
Method
- Preheat the oven to 325°F (160°C). Pat the beef and lamb completely dry with paper towels. Season with half of the salt and pepper, then toss lightly with flour until just coated.
- Heat oil in a Dutch oven over medium-high heat. Working in batches, sear the meat on all sides until deeply browned. Transfer browned meat to a plate and repeat as needed.
- Lower heat to medium. Add onion and sauté for 2–3 minutes until softened. Stir in garlic and fresh sage and cook for 30 seconds until fragrant.
- Add tomato paste and cook for 1 minute. Pour in red wine to deglaze, scraping up all browned bits from the bottom of the pot.
- In a separate skillet, sauté mushrooms until browned, then set aside.
- Return meat (and bones) to the pot. Add carrots, parsnips, potatoes, broth, thyme, bay leaves, and remaining seasoning. Stir gently.
- Cover with a tight-fitting lid and transfer to the oven. Braise for 2 to 2¼ hours, until meat is fork-tender and vegetables are soft.
- Remove bay leaves and bones. If thicker stew is desired, simmer uncovered on the stovetop and stir in cornstarch slurry. Fold in mushrooms before serving.
Nutrition
Notes
Texture & Doneness: This stew is done when the beef easily pulls apart with a fork and the lamb is tender but not stringy. If the meat still feels firm, it simply needs more time — return it to the oven in 15–20 minute increments until fully tender.
Timing & Adjustments: Oven times can vary depending on the size of your meat chunks and the thickness of your Dutch oven. Larger chunks and bone-in lamb may push cook time closer to 2 hours 30 minutes.
Ingredient Warnings: Do not skip drying the meat before searing. Wet meat will steam instead of brown and you’ll lose the deep, savory base that flavors the entire stew. Always use low-sodium broth so you can control seasoning at the end.
Thickening Options: The stew will naturally thicken as it cools thanks to the lamb bones. If you want a thicker, glossy finish right away, simmer uncovered for 10 minutes or stir in a cornstarch slurry during the final stovetop simmer.
Make-Ahead & Storage: This stew tastes better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth if needed.