Total Time
2hrs 50mins
Prep 1 hr 30 mins
Cook 1 hr 20 mins

This is an awesome stew. Great for blustery, cold weather.

Ingredients Nutrition


  1. Heat the oil in a Dutch oven over medium-high heat.
  2. Add in the lamb and stir/saute for 5-10 minutes or until browned.
  3. Lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
  4. Add in stock and wine; stir to loosen browned bits.
  5. Add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
  6. Cover and bake in a 350° oven for about 40 minutes.
  7. Add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
  8. For a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
  9. Sprinkle with parsley and garnish with rosemary sprigs.


Most Helpful

This stew was so easy to make and very very delish!! MY DH loved it; and he's picky! Instead of cutting up carrots, I threw in a bag of shredded carrots and added 2 celery sticks, cut up. Adding the flour and chicken broth mixed together at the end make the stew thicken up. My sister and niece loved it too....definitely will make again!

Syma Uram January 28, 2008

This is one of the tastiest lamb stews that I have ever had. Definitely would suggest using fresh herbs. Not many are called for and a little fresh does justice to this dish. I added extra carrots and potatoes (only because my family loves them) and it didn't hurt this dish one bit. Easy to fix as well.

Craig Holmes January 29, 2006

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