Lamb Stew with Mushrooms and Red Wine (Bourguignon)

Tender pieces of lamb or goat neck braised with red wine, carrots, pearl onions and mushrooms is a delicious lamb stew recipe for the winter or when the weather turns cold. It’s inspired by the classic French Beef Bourgiugnon.

goat neck stew with red wine in a pot
Ready to serve
Chef Alan Bergo
Chef Alan Bergo, The Forager Chef

This recipe is by James Beard award-winning Chef Alan Bergo, the Forager Chef and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at


How to make the dish

There’s a few steps here, but you’ll be rewarded. Here’s a few notes on the ingredients and preparation.

Cuts to use

You can use many different cuts here. Shepherd Song Farm sells all the cuts listed below and any of them will work well.

  • Lamb Neck
  • Goat Neck
  • Lamb Stew Meat
  • Lamb Shoulder
  • Goat Shoulder
goat neck
A whole lamb neck.

Soaking the Meat

Traditionally the meat is soaked overnight in red wine before cooking to flavor it and possibly hide any off aromas. The tradeoff is that it won’t brown quite the same, but the dish will be good if you choose to soak your meat or not.

marinating goat neck pieces in red wine
Soak the meat in wine overnight (optional).

How to Make Lamb Stew with Mushrooms

First the meat is browned. Next pearl onions, carrots and mushrooms are browned. The meat is combined with the vegetables and stock and simmered until tender. At the end, you whisk in some flour kneaded together with butter to thicken it and serve it with mashed potatoes.

What to serve with it

Many stews put potatoes and carrots in with them. Sometimes I like that, but it’s easy to overcook the vegetables and make them mushy. The way I serve it in restaurants is by heating up the stew and ladling it over freshly mashed potatoes with a side of roasted carrots. It’s not as easy as throwing it in a slow cooker but it’s worth the effort.  Y0u can top it with horseradish sour cream. I have a good recipe for that here: Fresh Horseradish.


Here I used honey mushrooms, but shiitake mushrooms or baby bella mushrooms work fine too. Black trumpet mushrooms add a special flavor.

More Lamb and Stew Recipes

How to Cook Lamb or Goat Neck, with Recipes.

Lamb Hotch Potch

Easy Lamb Curry

goat neck stew in a bowl with carrots, mashed potatoes, horseradish and parsley

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goat neck stew in a bowl with carrots, mashed potatoes, horseradish and parsley
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5 from 1 vote

Lamb Stew with Mushrooms and Red Wine (Bourguignon)

A rich stew of goat or lamb in the style of French Beef Burgundy with red wine, mushrooms and pearl onions. Delicious served with mashed potatoes and roasted carrots. Serves 2-4 as an entrée with leftovers
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: French
Keyword: Bourguignon
Servings: 4 Servings
Cost: 20


  • 1 Wide 10 inch pan with high sides or a dutch oven.


Flour Paste

  • 1.5 tablespoons cooking oil or melted lamb fat
  • 1.5 tablespoons flour


  • 2.5 lbs lamb shoulder or neck cut into 3-4 oz pieces
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons cooking oil or rendered lamb fat plus more as needed
  • 1 cup red wine
  • 2 cups meat stock
  • 3 oz bacon such as lamb bacon
  • 1 teaspoon chopped fresh thyme
  • 1 large clove garlic crushed or grated
  • 8 oz pearl white onions
  • 8 oz fresh mushrooms


  • Mashed potatoes or another starch
  • Roasted carrots or root vegetables *see note


Flour paste

  • Mix the oil or melted fat with the flour until it forms a paste and reserve until needed.
  • Marinate the Meat (optional)
  • Season the meat all over with salt and pepper and allow to rest overnight. The next day, heat a little oil in a large, heavy pan, such as cast iron. Brown the chunks of meat well all over on high heat, working in batches and taking your time.
  • When the meat has been browned, transfer it to a plate and reserve.


  • Preheat the oven to 325 F.
  • In a wide braising pan, such as a satoir or a dutch oven, render the bacon for a few minutes until it begins to crisp. Drain the fat from the bacon and reserve for cooking the onions and mushrooms if you like. Add the garlic to the pan and cook for a minute more.
  • Add the browned lamb meat, stock, wine and thyme, bring the mixture to a simmer. Put a lid on the pan and bake for 2-2.5 hours, or until the meat is fork-tender.


  • About 20 minutes before the meat is done, peel the onions and saute in the bacon fat until starting to brown, about 5 minutes. Remove the onions to a bowl to cool. Heat a little more oil in the pan and add the mushrooms, cooking until they’ve released their juice and threaten to brown.
  • Remove the pan of lamb from the oven. Skim any fat from the surface and discard.

Flour paste

  • Add the flour paste and beat it into the cooking liquid with a fork, turning the heat up to medium high. Reduce the sauce until you like the consistency.

Finishing and serving

  • Add the mushrooms and onions and cook until the onions are tender and taste good to you.
  • Finally, double check the seasoning for salt and pepper and adjust as needed until it tastes good to you. Serve.


Roasted Carrots 

My favorite way to make carrots is to roast them whole, which concentrates their sugar. To do it, toss a pound of carrots in 2 teaspoons of cooking oil, season with salt and pepper, spread out on a baking sheet and cook at 425 F for 2o minutes, or until the carrots are starting to color and are just tender when pierced.
Remove the carrots from the oven and cool, then cut into 1 inch pieces. Warm them up gently in a pan before serving.