Winter Lamb Stew

Weekend Delights

Looking for someone warm this winter? Winter lamb stew is a comforting and hearty dish that warms both body and soul This delicious stew combines tender chunks of lamb with an array of flavourful vegetables and aromatic herbs. With each spoonful, you’ll savour the tender lamb, the comforting vegetables, and the rich, flavourful broth. Enjoy this hearty dish with crusty bread or creamy mashed potatoes, and let the warmth of the stew chase away the winter chill.

Weekend Delights Winter Lamb Stew

4-6 Serving

170 Minutes

380 Calories


  • 800g lamb shoulder or leg, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons tomato paste
  • 3 cups beef or vegetable broth
  • 100g of green peas
  • 1 cup red wine (optional)
  • 2-3 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  • Step 1: Preheat your oven to 160°C. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set it aside.
  • Step 2: In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
  • Step 3: Add the carrots, beans celery, and mushrooms to the pot. Stir and cook for a few minutes until the vegetables start to soften.
  • Step 4: Add back the browned lamb to the pot and stir in the tomato paste. Cook for another minute to coat the meat and vegetables with the paste.
  • Step 5: Pour in the beef or vegetable broth and red wine (optional). Add the bay leaves and dried thyme. Season with salt and pepper to taste. Bring the stew to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
  • Step 6: Allow the stew to cook in the oven for about 2 hours, or until the lamb is tender and the flavours have melded together.
  • Step 7: Once the stew is ready, remove it from the oven and discard the bay leaves. Taste and adjust the seasoning if needed. Tip: If you prefer a thicker stew, you can mix 1-2 tablespoons of flour with water and stir it into the stew before transferring it to the oven.