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Lamb Stew

During the Christmas holidays we made a delicious lamb roast and froze the leftovers to be used later. Today I am going to make a lamb stew using our delicious leftovers from our lamb roast.

Lamb Stew

1 to 1 1/2 pounds lamb, cut in 1 to 1 1/2 in. pieces
1/4 c. olive oil
1/4 c. bisquick
salt and pepper
4 cloves garlic, chopped
1 c. red wine
3 1/2 c. beef broth
1 can diced tomatoes
2 tablespoons tomato paste
1 large onion, cut in chunks
3 or 4 large red-skinned potatoes, cut in chunks
2 carrots, chopped
1/2 c. peas (frozen)

Saute lamb in olive oil in a dutch oven over medium-high heat. Sprinkle about 1/4 c. bisquick on the lamb while it is cooking and stir to mix well. Add salt and pepper. Cook for about 10 minutes. Remove the lamb from the dutch oven and add the garlic. Saute for about 1 minute. Add the red wine and reduce by half – scraping the bottom of the pan to remove all the browned bits (about 5 to 10 minutes). Add in the lamb. Stir in broth, tomatoes, tomato paste. Cover partially and simmer about 1 hour until lamb is tender. Add onions, potatoes and carrots and simmer for another 45 minutes. Add peas and simmer for an additional 10 minutes. Enjoy!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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