Easy Farmhouse Lamb Stew With Vegetables

Recipe by Zurie
READY IN: 2hrs 15mins


  • 1 14 - 1 12
    lbs lamb, stewing pieces (neck or shank or other meaty bits)
  • 2
    lbs vegetables, mixed (onion must be used, and add chopped bell peppers, zucchini, sweet potato, carrots and any bits you w)
  • 5
    tablespoons flour
  • oil (for frying)
  • 3
    teaspoons seasoning salt (BBQ, etc.)
  • 14
    ounces tomatoes (1 tin, with juice)
  • 12
    teaspoon sugar
  • 4
    garlic cloves, chopped and crushed
  • 1
    hot pepper, seeds and ribs removed, finely chopped or 1/2 teaspoon Tabasco sauce
  • 12


  • The vegetables you intend to use should be peeled and cut into chunks or rounds, and be ready. I have not included this in the prep. time!
  • Heat a large pot, and add a generous film of oil. Heat the oil well.
  • In the meantime, put the flour in a small bowl and dip each piece of meat in the flour. Don't worry if some have barely anything on them -- just see that the largest pieces are lightly coated.
  • Add to the hot oil. Do it in two batches. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork, and then add the rest of the meat. It is NOT vital that they all brown.
  • Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage.
  • Now add all the vegetables, and stir the lot.
  • Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar, Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden spoon or long-handled fork.
  • The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable).
  • As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let stew simmer for at least 45 minutes to 1 hour.
  • Then taste the sauce: it is almost sure to need more salt or seasoning. You could add fresh herbs, or a tasty seasoning, as you like.
  • If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced.
  • If the opposite, and the sauce is not all that much, keep the lid on.
  • Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use.
  • In the meantime, prepare either potatoes, rice or polenta to your taste.
  • And do make a green salad. And open a bottle of red wine while you have a slug of the open bottle you used in the stew -- .