Lamb Stew

Well, it’s been over 3 months since I last blogged a good recipe.  It’s amazing how tired and brain-dead you feel after having a baby!   I’m slowly coming out of my post-pregnancy-sabbatical, I suppose!  Although I haven’t posted any recipes in a while, I HAVE been cooking for my hubby!  I’ve actually made a few new recipes, but because they still need a little tweaking, I’m waiting to post them!  LOTS of one-pot meals have kept us fed and saved me from being in the kitchen for too terribly long. Stay tuned…

So… Here’s a lamb stew I made last week that was absolutely delicious!  My mama came to town right after the baby was born to help me out with EVERYTHING for the first 10 days of us being new parents.  While she was here cooking, cleaning, and letting us get a little bit of sleep, she made a lamb stew for us one night.  I think we ate on that stew for 3 days straight!  This recipe does make a lot, so if you’re only cooking for a couple of people, freeze some for a later time!  It’s a hearty, perfect fall stew that is sure to please anyone!


Yields: 4-6 servings


  • 3-4 tbsp fat (I used equal parts of butter and olive oil)
  • 3 lb boneless leg of lamb, trimmed of fat and cut into 1 1/2 inch pieces
  • salt and pepper
  • 3-4 tbsp tapioca flour
  • 1.5 cups red wine (I used a Cabernet)
  • 3.5 cups beef stock or broth
  • 1-15 oz can diced tomatoes
  • 1 onion, medium diced
  • 1-2 tbsp garlic, minced
  • 3-4 carrots, cleaned, peeled, and sliced
  • 3-4 stalks of celery, cleaned and sliced
  • 1-2 cups portobella mushrooms, quartered (I like a lot of mushrooms!)
  • 1 cup frozed peas
  • 1/4 cup fresh herbs (I used rosemary and thyme.  Use your favorite!)
  • salt and pepper to taste


  1. Heat the oil in a heavy large pot or Dutch oven over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the tapioca flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil.
  2. Add the garlic and onion to the same pot and saute over medium heat until tender and fragrant, about 3-4 minutes. 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, about 5 minutes.
  3. Return the lamb to the pot. Stir in the broth and tomatoes with their juices. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.  Next, add all of the veggies and let cook for another 30 minutes.  The longer the meat cooks, the more tender it will be.  Serve with rice, mashed potatoes, or if you want to keep it Paleo, spaghetti squash is delicious with it too!


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