Stove top Lamb Stew

Lamb stew is an easy family favorite that Mom made often during the winter months.

This is a perfect comfort food filled with vegetables in a delicious sauce that was so good served with hard-crusted Italian bread to sop up the juices.

Although not everyone's a lamb fan, you can certainly substitute another meat you prefer, the sauce is delectable and will still make a great stovetop stew.

Lamb Makes A Great Stew

I love lamb pretty much any way it's cooked, as long as it's tender.

This stew is fork-tender and perfect every time.

We use either Guinness Beer or red wine to cook it in which makes it tender and juicy with so much extra flavor!

Growing up my mom added any kind of vegetables she had in the pantry, you can adapt this recipe to the kinds your family prefers.

Now I make it often, especially on cooler nights and in winter.

Some Ingredients You Will Need

• Lamb, mutton, goat, or venison boneless ( you can use any of these meats cubed)
• carrots
• tomatoes
• green beans
• celery
• red potatoes
• peppers
• wine or stout beer
• basil, oregano, 
• garlic
• onion
• tomato puree
• water

Not a fan of Lamb? No Problem Substations

• Chicken
• Pork
• Steak
• Veal
• Venison

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If you love Lamb!

We love all kinds of lamb prepared in different ways.


This lamb stew is a hearty bowl of delicious old-fashioned flavors.

Lamb shoulder makes a great stew but you will have to sear the shoulder in oil and garlic then cool cut it up and place the boneless meat into a cast iron skillet.

It's economical, a tasty part of the lamb for stew, just a little more work if you aren't using the leftover leg of lamb or lamb stew meat already cut up.

lamb stew, game of thrones, meat, stew, classic food

stew, meat, lamb

American

Yield: 8

Author: Claudia Lamascolo

Lamb Stew Recipe

prep time: 15 Mcook time: 2 hourtotal time: 2 H & 15 M

I just love lamb stew and this is full of delicious comforting vegetables and bursting with great flavors

ingredients:

• 3 pounds boneless lamb, goat, mutton or venison 
• 1 cup carrots  sliced
• 2 tablespoons oil (any of these meats usually has enough oil in it except the venison you may need more oil)
• 2 stalks celery 
• 4 unpeeled or 4 peeled red potatoes cubed 
• 2 bell peppers sliced  or hot peppers
• 1 onion chopped
• 3 cloves of minced garlic
• 1/2 cup Guinness Stout Beer or  Merlot red wine
• 1 cup freshly chopped tomatoes
• 1 cup green beans fresh, frozen or canned and rinsed
• 1 - 28 ounces can of  tomato puree
• 1 teaspoon dried oregano, basil 
• olive oil
• salt pepper to taste
• water
• Optional: red pepper flakes for heat

instructions:

1. In a large 5 quart saucepan, add the meat in 2 tablespoons of oil and brown on both sides. If using lamb shoulder, remove from pan and cut meat off the bone in pieces. Place back into the pan after you brown the meat.
2. Add the wine, then add the onion and garlic, saute for 1 minute.
3. Stir in tomato puree,  add all the vegetables, with seasonings to taste. 
4. Add water just to cover the vegetables and simmer for around 2 hours or until meat is fork tender.
5. This can also be made in a slow cooker 6 to 8 hours on low. or 4 to 6 hours on high.
6. Serve with hard crusted fresh bread.

Calories
425

Fat (grams)
22

Sat. Fat (grams)
9

Carbs (grams)
12

Fiber (grams)
18

Net carbs
15

Sugar (grams)
6

Protein (grams)
19

Sodium (milligrams)
101

Created using The Recipes Generator

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Other Stew Recipes

Meatball Stew
String Bean Stew
Italian Stew
One Pot Chicken Stew
Julia Child Stew