On a particularly cold afternoon this winter, my kids walked in from school and said how good the house smelled - it was from this stew. There is just something about stew on a cold day, and while most people are familiar with beef stew, we have always loved making it with lamb meat. That particular evening, everyone in my family agreed that this is the best recipe we have for stew, so I wanted to include it on this website for all of you to try. We think you will love it - try it with warm homemade bread!

2 lb lamb stew meat

2 Tablespoons olive oil

1/4 cup flour

1 large onion, diced

4 garlic cloves, minced

1 1/2 cups red wine

1 lb button mushrooms, thickly sliced

4 cups beef broth

2 T tomato paste

2 tsp salt

1 tsp pepper

1/2 tsp dried thyme

2 bay leaves

1 1/2 lb potatoes, cut into 1” pieces

4 medium carrots, cut into 1/2” pieces

1.Heat the olive oil in a large Dutch oven over medium heat. Toss the lamb meat with the flour and brown it for 6-8 minutes. Remove the lamb from the Dutch oven and reserve in another bowl.

2.Add the diced onion and garlic to the same Dutch oven and sauté for 2 minutes. Add 1 1/2 cups wine, and scrape the bottom 0f the pan to deglaze. Add the sliced mushrooms, and bring everything to a simmer and cook for 10 minutes uncovered. Preheat oven to 325 degrees F. 

3.Return the lamb back to the pot and add 4 cups broth, 1 Tbsp tomato paste, 2 tsp salt, 1 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Add the potatoes and carrots and stir well to combine (potatoes should be completely submerged in liquid). Bring to a boil and then cover with a lid and carefully transfer to the preheated oven and cook for 1 hour and 45 minutes. When done, the potatoes will be soft and the lamb will be very tender.