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Lamb Stew

Lamb Stew

25 min
35 min

1 boneless leg of lamb, cut into 1-inch cubes with nearly all fat removed

4 tablespoons vegetable oil

1/2 cup Cabernet Sauvignon

2 tablespoons flour

1 teaspoon thyme, minced

1 1/2 cups chicken broth

8 medium potatoes, peeled and cut into 1-inch cubes

8 small white onions, peeled

8 carrots pieces, cut equal size to onions

8 turnip pieces, cut equal size to onions

1/4 cup fresh mint, chopped

Salt and pepper


In a large Dutch oven, heat olive oil and brown lamb over high heat until browned on all sides, pour off excess fat and remove the lamb. Add wine and cook for 3 minutes to deglaze the pan. Sprinkle in the flour and thyme, and then add chicken broth. Bring the mixture to a boil and stir. Add the potatoes, onions, carrots and turnips, pushing them down into the liquid. Reduce the heat, cover and simmer about 20 minutes. Add in chopped mint, salt and pepper to taste, serve hot with crusty bread.