Leek 'n Lamb Stew (meal in One Pot)

"This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening."
Leek 'n  Lamb Stew (meal in One Pot) created by GaylaJ
Ready In:
1hr 55mins



  • Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
  • Add all the veggies and continue to brown for another 5 minutes.
  • Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
  • Add spices and 1/2 the cheese.
  • Bring to a boil.
  • Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
  • Let the stew rest 15 minutes before serving.
  • Pass the remaining cheese to sprinkle over each serving.
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"On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">"

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  1. Lise S.
    I never have added cheese to a stew and found that it added another layer of succulence to this dish. I cooked using an Australian Chardonnay and chicken broth. The lamb, locally and humanely raised, was so tender and delicious. I rehydrated Chanterelles which was a different twist for the mushroom ingredient but wished I had fresh. Overall, a very easy recipe that made a spectacular meal for dinner!
  2. pineapplelady
    I used 6 cups of chicken broth. This recipe was wonderful. Bob and I both loved it. Bob went back for seconds. I will make this again.
  3. BrokenAnkle
    It really brought out the flavor of the lamb! I used white wine and chicken broth. I think the parmesan cheese is really important to the flavor. I had a little less lamb than called for but used lots of mushrooms to add a little more to the meal. Yum!
  4. ByNDii
    While grocery shopping today I bought some leeks specifically so I could make this stew :-) I made it pretty much exactly as written except no potatoes as I'm not allowed those in my diet, and about 3 cups of mushrooms since my family and I love the things! And we didn't have any parmesan cheese so I just excluded that. I used 2 cups of vegetable broth and 2 cups of beef broth. It was absolutely delicious!!! I think I'll definitely be making this again :-) Thank you for a fantastic recipe.
  5. Liara
    Very good! We enjoyed this very much. I used 2 cups of red wine and 2 cups of broth. Thanks Bergy!

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