Mouth-watering Lamb Stew Recipe

If you are looking for winter dinner recipes, my Lamb Stew Recipe is melt-in-the-mouth delicious, and pairs exceptionally well with a full-bodied red wine. Growing up, Lamb Stew was a firm favourite in our household and the aroma that fills our home when I am cooking it, brings back wonderful childhood memories. 

Ingredients

Servings: 4

• 1kg lamb knuckles or leg of lamb cubes 
• 4 Carrots
• 4 Potatoes, peeled and cut into quarters
• 1 Onion,
• 3 Garlic cloves
• 400ml Beef stock
• 30 ml Worcestershire sauce
• ½ cup red wine
• 50ml Tomato paste
• 1 tbsp Thyme
• Olive Oil
• 1 x tsp. Dijon Mustard
• Salt & pepper

Recipe Instructions

You may have tried my Lamb Shank recipe before; my lamb stew recipe follows a similar process. I prefer free-range knuckles, but if you can’t find them, leg-of-lamb cubes work just as well. Firstly trim off any excess fat, as well as connective tissue, allowing the meat to brown evenly and remain tender. Once done, season the lamb with salt and pepper. 

Heat two tablespoons of olive oil and brown the lamb in batches in a large casserole pot (I use my Le Creuset casserole). When the lamb is browned, remove it from the pot and set aside.

Add the chopped onion and garlic to the pot and sauté over medium heat until soft and lightly browned. I recommend adding a splash of water to loosen all the sticky bits from the bottom of the pot. Next, in go the carrots. Continuing cooking over medium heat for a few minutes, stirring often.

Next, add the thyme, mustard, lamb stock, red wine, Worcestershire sauce, tomato paste, and 250ml water and stir to combine. I also recommend adding two teaspoons of brown sugar to help cut through the acidity of the tomato paste. Place the lamb back in the pot, stir well and cover. Simmer for 1 ½ – 2 hours, remembering to stir often. 

While the stew is simmering, peel and cut the potatoes. I recommend par-cooking the potatoes before adding them to the pot. After approximately an hour, add the par-cooked potatoes and cook for a further 30 minutes, or until the meat is tender and the sauce has thickened. 

To Serve

You can also add petit pois peas just before serving, which gives the stew a wonderful extra dimension of flavour. Serve as is or with perfectly cooked basmati rice. Pair this mouth-watering winter recipe with a full-bodied red wine – either a Cabernet Sauvignon or a Bordeaux Blend would be ideal. 

If you have enjoyed my Lamb Stew recipe, you will also love my Lamb Rogan Josh curry!

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