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Well tried it today, turned out super
I loved this recipe. I embellished it a little with Mama Lil’s Peppers and Chantrelle mushrooms and tomato paste. Bon Apetite!
This is a wonderful recipe made just as described. Rich and wonderful lamb taste. As a person who grew up on a sheep ranch, I have two requests for you all. One, try to buy American lamb. Two, my grandmother, who cooked lamb a couple of times a week, told me to never use mint. I know it is traditional but I also think that it covers the lovely taste of lamb. Any other herb is much more compatible with this recipe.
I have this on my stove right now. It’s not completely done, but I dipped some ciabatta bread in the sauce to determine how much salt might need to be added later. This is incredibly flavorful. Absolutely delicious! I did a few different things. While I was sauteing the onions and garlic, I added a tablespoon of tomato paste. I just added some carrots for the last 30 minutes or so of cooking. I think the tomato paste has given the sauce a more intense flavor. I don’t think the carrots will take away from the taste. Again, this is absolutely delicious. I can’t wait to sit down at the table with another slice of bread! Thank you.
Wonderful! My picky husband said not to lose this recipe
I’m so glad you liked the stew Bev!
Absolutely fabulous I added kale instead of Bellpepper
Ralph, if you don’t end up using the lamb bones for stew, try Peruvian Lamb Soup. Yum.
Delicious! Very comforting to make, and pretty easy.
This was really good. I put it over mashed potatoes cooked with onions and sour cream. Awesome to have a little cream in the red wine mix. I used crock pot on high for three hours to cook it
Is it ok to use lamb stock in place of the chicken stock? I had some lamb bones and made a big batch of lamb stock.
Sure, I don’t see why not!
Oh no, I just dredged the lamb in flour out of habit–most lamb stew call for that. Any ideas on why this recipe does not call for that step?
Hi VWF, we have people in our family who are sensitive to gluten, so I often skip things like dredging in flour if I don’t think the step is necessary. You can dredge the lamb in flour in you want.
Hi. Can I use lamb necks instead? How would I best prepare them for the stew? Thanks!
Hi Ralph, although I’ve eaten stew made with lamb neck several times in restaurants (delicious!), I haven’t yet tried cooking with them myself. I would imagine that you would prepare them the same way, cut into chunks, marinated, then brown. If bones are involved, if they aren’t too small, then leave them in and pull them out before serving.
Love this recipe ! I have made it twice. Marinated it over night. Roasted 4 large home grown large red peppers and added mushrooms to add even more to the earthy taste. The longer you cook it the better it gets.
Would the time that it takes to cook – 4 hours – be different if I use less lamb, like, let’s say I halved it or used 2 pounds instead of 3 1/2? Should I cook it less and if so, what’s the formula?
No, the cook time will not change.
I was looking at this recipe–I found it on your blog years ago–I think I’ve been making this for at least ten years. One of our favorites. I’ve used leg of lamb, shoulder, or stew meat, just whatever I happen to find at the grocery. I’ve used red wine, white wine, even lamb & chicken stock instead of wine. It’s always turned out great! We love it with yellow rice–it makes for a gorgeous presentation.
I’ve been wondering for months what to do with the rest of this lamb roast in our freezer and I thought a stew was the way to go. This one sounded so delicious, so I tried it with our roast lamb and it was SPECTACULAR!
Canned roasted bell peppers don’t seem to be a Thing where I live, so I just took two fresh bell peppers and roasted them in the hot cast iron skillet after browning the lamb and the onions. Worked great.
This is kind of a different stew, very wonderful, and I will make it again no question.
I plan on making this recipe weekend but I am curious because I am not a wine drinker and know next to nothing on wines. What is a good brand of dry white wine? Same for the red wine. What would be a good brand to use?
Hi Hailey, look for a Sauvignon Blanc, a dry white wine, that was made in New Zealand. I’ve never had a bad Sauvingnon blanc from New Zealand. Monkey Bay makes one that is reasonably priced and good. Yellow Tail is a brand from Australia that I’ve found to have consistently acceptable wine at a very good price. As for the reds, I usually use a zinfandel from anywhere in Amador County. Whatever you do, don’t use the wine they label “cooking wine” at the grocery store. None of those are good for cooking.
How wonderfully simple. Meat, onion, peppers, tomato, aromatics, spices and wine.
Readers should also take a look at a chicken recipe that uses many of the same techniques.
I’m a big fan, Elise, and I steer as many people as possible to your site.
I made this recipe in a crock pot at home. No red wine, I substituted white instead. Sauteed the onions and deglazed with white wine before adding to the crock pot. I also used a homemade lamb stock that I made the night before instead of the chicken stock with about a cup more stock added to the mix overall. I used some sun dried tomatoes and tomato sauce that I had lying around instead of the large ripe tomato that the recipe calls for. Also, I used 1 lb. ground lamb instead that I rolled into small meatballs with an egg, a bit of flour, salt, and some cumin to spice it up a bit. Not the exact recipe but it’s stewing away happily in the crock pot at the moment so I’ll let you all know how it goes!