Lamb Stew

It’s feeling more and more like fall, and so I will probably be posting more and more recipes. One of my favorite meats is lamb. I used to hate it as a kid, but now I really can’t get enough of it. It has this slight game-y taste that beef lacks, and yet it is still a dark meat with a lot of versatility–you can roast it, kabob it, or…put it in stew. This recipe is altered from an episode of “Giada at Home.” The stew is comfort food, but definitely a once-a-year food. Oh, and for those on a budget, definitely take a look at this recipe–the last time I made this was for a party with 12+ people…give everyone a coffee cup and a spoon, and make two loaves of garlic bread and you’re golden.


  • 1/4 cup olive oil
  • 3 pounds leg of lamb, trimmed of fat and cubed
  • 2 tablespoons all purpose flour
  • 3 cloves garlic, chopped
  • 1.5 cups (minimum) dry red wine
  • 3.5 cups beef broth
  • 1 (15 ounce) can diced tomatoes, with juice
  • 1 tablespoon tomato paste
  • 12 pearl onions (or the onion equivalent thereof)
  • 4 medium sized Yukon gold potatoes, cubed
  • 2 handfuls of baby carrots (or the carrot equivalent), chopped coarsely
  • Salt and pepper


  1. Heat the oil in a heavy large pot. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in two batches, add the lamb to the pot and cook until brown, around 10 minutes.
  2. Using a slotted spoon, transfer the lamb to a bowl. Pour off excess oil.
  3. Add the garlic to the same pot as before and saute over medium heat until tender and fragrant.
  4. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot.
  5. Return the lamb.
  6. Stir in the broth, tomatoes with juice, and tomato paste. Cover partially and simmer over medium-low heat until the lamb is tender.
  7. Meanwhile, cook the onions in a medium saucepan of boiling water. Drain and cool. Peel the onions and cut off the root ends.
  8. Add the onions, potatoes, and carrots to the stew. Simmer until veggies and lamb are tender.
  9. Season with salt and pepper, and serve.



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