Red Wine Lamb Stew is the ultimate comfort food. Tender chunks of meat, vegetables and a thick delicious sauce.
If you love cooking with wine, this lamb recipe will wow your dinner guests.
Sometimes it is the simple recipes that really pack a punch. This braised meat dish really is easy to prepare. Your dutch oven does all the work.
The combination of lamb and mint is classic for sure. I prefer to use bold spices, garlic, and wine. Think Greek, Moroccan or Indian. For this stew recipe, I used a North African spice blend.
RECIPE and INSTRUCTIONS for this recipe are at the bottom of this post.
Lamb is such a great ingredient to work with. There are so many delicious ways to prepare it. Irish Stew is always a hit.
Baked Roccan Lamb Rolls are party perfect. The fig dipping sauce it so delicious.
Grilled Kofta Kebabs are great for the bbq. Perfect for lunch or dinner. Your guests will love them.
Moroccan Lamb Meatballs are great as an appetizer. Even better, stuff them into a sub for a great sandwich.
For This Braised Lamb Stew You Will Need:
- dry red wine
- canned diced tomatoes
- seasoning blend
What Is the Best Cut of Lamb For Stew
For this recipe, I used a leg of lamb. It is a little lower in fat, and when cooked at a low temperature it becomes very tender. Alternatively, you could use the shoulder.
I like to buy a large leg, especially if you can find it on sale. Cut it into chunks. Keep what you need for this recipe, and portion the rest into freezer bags. Pop in the freezer for use later.
Best Red Wine For Cooking
I like to use a nice dry red wine. It does not have to be expensive. I never cook with a wine I would not drink. After all, you only need 1 cup for this recipe. The rest you can enjoy with your dinner.
How To Make Red Wine Lamb Stew
The most prep work for this dutch oven stew is cutting up the meat and vegetables. I suggest doing it all at once. That way everything will fall into place easily.
While this stew braises in the oven, you have time to do other things. I love making this on a Sunday afternoon. I can read a book and sip on a glass of wine while dinner cooks in the oven.
Since I used a dutch oven, there are no extra pots and pans to deal with. Alternatively, you can use a frying pan and casserole dish to cook this recipe. See the recipe card for detailed instructions.
- Trim the lamb, and cut into chunks. Set aside.
- Dice the onion and place in a bowl.
- Cut the carrots and potatoes into bite-size pieces. If you are using baby potatoes, no need to peel them.
- Heat the oil in the dutch oven, or frying pan.
- Add the lamb in batches to sear. Set all cooked meat off to the side
- Next, you will cook the onions and garlic.
- Add the flour and wine to make the sauce base.
- Add the tomatoes to the base, along with the water.
- Put the seared meat into the sauce and place it in the oven.
- In about an hour, add the carrots and potatoes. Return to the oven to cook for an additional hour.
- Add the peas, and coof for 30 minutes.
Dinner is ready. Ladle into bowls, grab some bread or biscuits and ENJOY!
What Is Braising
Braising is a very simple cooking method. You first brown the chunks of meat in oil to sear in the juices. Then you add the meat to a liquid in a tightly covered pot or casserole dish and cook it long and slow. This can be done either on the stovetop or in the oven.
Best Dutch Oven
There are lots of great options when it comes to choosing dutch ovens.
I LOVE Le Creuset products and have several different pieces in my kitchen. For this recipe, I used (*affiliate) my Round French Oven. It works like a charm. The meat turns out tender and delicious.
Bonus, since it can be used both on the stove and in the oven, I only have 1 pot to wash!
I hope you give this Red Wine Lamb Stew a try. Perfect for Sunday dinner. Elegant enough for entertaining.
Leftovers are great for another meal (or two) during the week. The ultimate comfort food is simple and delicious.
Looking For More Ways To Cook With Wine
- Homemade Onion Gravy is the BEST steak topping ever.
- Asparagus Soup is the perfect start to any meal.
- Spicy Beluga Pasta Sauce is a great meatless alternative to the traditional classic.
- Red Wine Marinated Prime Rib is company-worthy.
- Chicken Chasseur is another delicious one-pot dinner.
Be sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too.
This recipe has been updated from the original publication to include new photos and information.
Red Wine Lamb Stew Dutch Oven Method
- 2 pounds leg of lamb (trimmed and cut into 1 1/2″ chunks)
- 2 tbsp cooking oil (your choice)
- 4 ounces onion (diced)
- 2 cloves garlic (chopped)
- 1 cup dry red wine
- 2 pounds potatoes (cut into chunks)
- 12 ounces carrots (cut into sliced)
- 10 ounces peas (fresh or frozen)
- 28 ounces diced tomatoes or crushed tomatoes
- 3 tsp Alhambra Merguez seasoning (or seasoning of your choice)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups water
- 1/4 cup all purpose flour
- Preheat oven to 325º F.I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
- Heat the dutch oven over med-high heat (or your frying pan) and 1 tbsp of oil.
- Add the lamb (in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 20 minutes.
- When all the meat is done, add the remaining oil to the pot. Add the onions and cook for 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the salt, pepper and Merguez seasoning to the pot and mix well.
- Stir in the flour, mix well, and cook for 30 seconds.
- Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 3 minutes, just to cook out some of the alcohol.
- Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps. This should take about 5 minutes.
- Add the lamb, mix, cover and place in the oven for 1 hour.
- Remove from oven and add the carrots and potatoes. Cover and return to oven. Cook for 1 hour.
- Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.
- Ladle stew into bowls.ENJOY!!