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Old-Fashioned Lamb Stew

 Old-Fashioned Lamb Stew
"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."
10-12 ServingsPrep: 20 min. Cook: 3 hours


  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds boneless lamb, cut into 3-inch pieces
  • 2 tablespoons canola oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 medium onion, cut into eighths
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 4 large carrots, cut into 1/2-inch pieces
  • 4 medium potatoes, peeled and cut into 1-inch pieces
  • 1 package (10 ounces) frozen peas
  • 1 can (4 ounces) mushroom stems and pieces, drained


  • In a large resealable plastic bag, combine flour, salt and pepper;
  • add lamb, a few pieces at a time, and shake to coat. In a Dutch
  • oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley,
  • rosemary and garlic powder. Cover and simmer for 2 hours.
  • Add carrots and potatoes; cover and cook 1 hour longer or until the
  • meat is tender. Add peas and mushrooms; heat through. Thicken if
  • desired. Yield: 10-12 servings.

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Old-Fashioned Lamb Stew (continued)

Nutritional Facts: 1 serving (1 cup) equals 273 calories, 8 g fat (2 g saturated fat), 74 mg cholesterol, 426 mg sodium, 22 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.