Lamb Stew

Lamb Stew

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Vicki Butts (lazyme)


We love lamb and this is our favorite lamb stew. Often times, I just use leftovers from a leg of lamb for the meat.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 50 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 1/2 c
    onion, chopped
  • 4 clove
    garlic, minced
  • 2 lb
    lamb stew meat
  • 4 c
  • 1/2 c
    white wine
  • 2 lb
    potatoes, cubed
  • 5
    carrots, cubed
  • 1 lb
    mushrooms, quartered
  • 14 1/2 oz
    diced tomatoes
  • 6 oz
    tomato paste
  • 1 1/2 tsp
    black pepper
  • 2 Tbsp
  • 2 Tbsp

How to Make Lamb Stew


  1. Heat oil in dutch oven over medium heat. Add onion and saute until translucent. Add garlic and saute 2 minutes. Add meat and cook 10 minutes until brown. Add water and wine. Cover, reduce heat, and simmer 1 hour.
  2. Cut carrots and potatoes into chunks. Quarter mushrooms. Add rest except herbs. Cover. Cook medium heat for 30 minutes.
  3. Add herbs. Simmer 2 minutes.

Printable Recipe Card

About Lamb Stew

Course/Dish: Other Soups
Main Ingredient: Lamb
Regional Style: American

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