Beef And Lamb Stew Recipe

Name: Beef And Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry red wine or beef broth; 1/2 cup olive oil; 4 garlic cloves, minced, divided; 1-1/2 teaspoons salt, divided; 1-1/2 teaspoons dried thyme, divided; 1-1/4 teaspoons dried marjoram, divided; 3/4 teaspoon dried rosemary, crushed, divided; 3/4 teaspoon pepper, divided; 1 pound beef stew meat, cut into 1- inch cubes; 1 pound lamb stew meat, cut into 1-inch cubes; 10 small red potatoes, halved; 1/2 pound medium fresh mushrooms, halved; 2 medium onions, thinly sliced; 2 cups fresh cauliflowerets; 1 can (16 ounces) kidney beans, rinsed and drained; 1-1/2 cups cut fresh green beans; 3 medium carrots, cut into 1/2-inch slices; 1 celery rib, thinly sliced; 1 cup beef broth; 2 tablespoons minced fresh parsley; 2 teaspoons sugar; 3 tablespoons cornstarch; 1/4 cup cold water; 6 cups hot cooked brown rice

Servings: persons

1/2 cup dry red wine or beef broth
1/2 cup olive oil
4 garlic cloves, minced, divided
1-1/2 teaspoons salt, divided
1-1/2 teaspoons dried thyme, divided
1-1/4 teaspoons dried marjoram, divided
3/4 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1 pound beef stew meat, cut into 1- inch cubes
1 pound lamb stew meat, cut into 1-inch cubes
10 small red potatoes, halved
1/2 pound medium fresh mushrooms, halved
2 medium onions, thinly sliced
2 cups fresh cauliflowerets
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cut fresh green beans
3 medium carrots, cut into 1/2-inch slices
1 celery rib, thinly sliced
1 cup beef broth
2 tablespoons minced fresh parsley
2 teaspoons sugar
3 tablespoons cornstarch
1/4 cup cold water
6 cups hot cooked brown rice

1
In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.
2
In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
3
Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top.
4
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.

2455

kcal

Calories

Fat

341

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup dry red wine or beef broth, 1/2 cup olive oil, 4 garlic cloves, minced, divided, 1-1/2 teaspoons salt, divided, and more.

Yes, Beef And Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions