This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of those extra vegetables from your garden. Serve with crusty rolls.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.

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  • Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.

Nutrition Facts

389.3 calories; 20.3 g protein; 38 g carbohydrates; 57.9 mg cholesterol; 283.3 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2009
Didn't have fresh tomatoes used canned diced instead. This recipe even my husband loved! (And he hates everything) Will use this recipe to help the garden veggies' overflow when the season comes along. Read More
(17)

Most helpful critical review

Rating: 3 stars
11/17/2010
I took advice from some of the other "posters" and added in whatever vege's I had here. Bad idea! Turnips and parsnips were lousy in it. Stick with the basic stewing vege's and you'll probably be o.k. Read More
(10)
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2009
Didn't have fresh tomatoes used canned diced instead. This recipe even my husband loved! (And he hates everything) Will use this recipe to help the garden veggies' overflow when the season comes along. Read More
(17)
Rating: 5 stars
06/10/2009
Didn't have fresh tomatoes used canned diced instead. This recipe even my husband loved! (And he hates everything) Will use this recipe to help the garden veggies' overflow when the season comes along. Read More
(17)
Rating: 5 stars
05/25/2009
I loved this recipe. The interesting use of veggies make it not only delicious but a beautiful presentation! Highly recommend. Read More
(11)
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Rating: 3 stars
11/17/2010
I took advice from some of the other "posters" and added in whatever vege's I had here. Bad idea! Turnips and parsnips were lousy in it. Stick with the basic stewing vege's and you'll probably be o.k. Read More
(10)
Rating: 5 stars
05/07/2009
This recipe was wonderful! Very easy to follow and delicious to boot! Am serving this dish to guests next weekend! Thank you Juanita?! Read More
(10)
Rating: 4 stars
09/21/2009
A good way to use up the last veggies from my garden. I shredded the zucchini to fool my daughter into eating it and had to add a little more chicken broth when adding the veggies. The only thing I would change when making this again is to add some onion. Thanks Juanita/Jane Read More
(7)
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Rating: 5 stars
02/04/2012
Incredible... but did make some changes sauteed some chopped bacon and onions in the oil then dredged the lamb in smoked paprika and rosemary - for more of a smokey taste. Also did not add the potatoes as I served this over brown rice and I braised the casserole in the oven instead of stove top. Read More
(4)
Rating: 5 stars
01/11/2013
When I made this I had less lamb than I thought only about 3/4lb but this still turned out good (although I definitely would use the full amount of meat next time!). For the tomatoes I used 2 cans of undrained diced tomatoes to save time. When I added the potatoes and other vegetables I added some extra liquid because I was worried about there being enough to cover the potatoes adequately. I then added a bit extra oregano to balance out the extra liquid. This of course made it a little more soupy than stewy so I pureed some of the vegetables after they were cooked and dumped them back in to thicken everything up. The only other change I would make is to use less parsley maybe only 2 tablespoons because I felt there was too much. Read More
(2)
Rating: 4 stars
05/18/2016
I make a slightly different version of this excellent recipe. The only veggies I use are pearl onions (par boiled with ends cut off) red potatoes and carrots. Also I use beef broth and a tablespoon of tomato paste. Simple but tdf Read More
(1)
Rating: 5 stars
01/18/2019
Followed this to the letter! A keeper for sure! Read More