Lamb Stew From 'Stewed' Recipe

Name: Lamb Stew From 'Stewed'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus 3 if discarded after searing the lamb; 2 pounds boneless lamb leg, cut into 1-inch chunks; Kosher salt and cracked black pepper; Flour, for dusting; 1 stick unsalted butter, plus 2 tablespoons; 1 cup carrots, scrubbed, 1/4-inch dice; 2 cups Spanish onions, 1/4-inch dice; 1/2 cup celery root, peeled, 1/4-inch dice; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh sage; 2 cups ruby port wine; 5 cups beef stock; 1 cup stewed tomatoes; 1/2 cup turnips, scrubbed, 1/4-inch dice; 1/2 cup parsnips, scrubbed, 1/4-inch dice; 1 bay leaf; 1/2 cup red grapes, thinly sliced; &nbsp; Chopped fresh parsley; Lemon zest

Servings: persons

3 tablespoons olive oil, plus 3 if discarded after searing the lamb
2 pounds boneless lamb leg, cut into 1-inch chunks
Kosher salt and cracked black pepper
Flour, for dusting
1 stick unsalted butter, plus 2 tablespoons
1 cup carrots, scrubbed, 1/4-inch dice
2 cups Spanish onions, 1/4-inch dice
1/2 cup celery root, peeled, 1/4-inch dice
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
2 cups ruby port wine
5 cups beef stock
1 cup stewed tomatoes
1/2 cup turnips, scrubbed, 1/4-inch dice
1/2 cup parsnips, scrubbed, 1/4-inch dice
1 bay leaf
1/2 cup red grapes, thinly sliced
&nbsp
Chopped fresh parsley
Lemon zest

1
In a large saucepan, heat the olive oil over medium-high heat. Meanwhile, season the lamb meat with the salt and pepper, dust with flour, place in the hot pan, and sear on all sides until nice and brown. Set aside.
2
If the oil is burnt, then you must rinse out the pan and add more oil; if it is just brown, then it is perfect for the next phase of preparation. Next, add the butter to the pan, allow it to melt, and then add the carrots, onions, celery, and herbs. Saute this mixture until the veggies start to brown, and then return the reserved seared lamb to the pan.
3
Add the port wine, bring to a boil, and immediately add the Beef Stock, tomatoes, turnips, parsnips and bay leaf. Bring the stew to a boil, decrease the heat to low and allow it to simmer for at least 90 minutes, or until the lamb is tender. Remove from the heat, fish out the bay leaf, and stir in the grapes.
4
Evenly distribute the stew among serving bowls, garnish with the parsley and lemon zest, and serve.

1088

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: 3 tablespoons olive oil, plus 3 if discarded after searing the lamb, 2 pounds boneless lamb leg, cut into 1-inch chunks, Kosher salt and cracked black pepper, Flour, for dusting, and more.

Yes, Lamb Stew From 'Stewed' 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!

Lamb Stew From 'Stewed'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions