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Home Dishes & Beverages Stews Beef Stews

Beef and Lamb Stew

Name: Beef and Lamb Stew
Prep time: 50 min
Cook time: 8 h 30 min
Total time: 9 h 20 min
Yield: 12 servings (3 quarts).
Ingredients: 1/2 cup dry red wine or beef broth; 1/2 cup olive oil; 4 garlic cloves, minced, divided; 1-1/2 teaspoons salt, divided; 1-1/2 teaspoons dried thyme, divided; 1-1/4 teaspoons dried marjoram, divided; 3/4 teaspoon dried rosemary, crushed, divided; 3/4 teaspoon pepper, divided; 1 pound beef stew meat, cut into 1- inch cubes; 1 pound lamb stew meat, cut into 1-inch cubes; 10 small red potatoes, halved; 1/2 pound medium fresh mushrooms, halved; 2 medium onions, thinly sliced; 2 cups fresh cauliflowerets; 1 can (16 ounces) kidney beans, rinsed and drained; 1-1/2 cups cut fresh green beans; 3 medium carrots, cut into 1/2-inch slices; 1 celery rib, thinly sliced; 1 cup beef broth; 2 tablespoons minced fresh parsley; 2 teaspoons sugar; 3 tablespoons cornstarch; 1/4 cup cold water; 6 cups hot cooked brown rice

1 review

Test Kitchen Approved

Total Time

Prep: 50 min. + marinating Cook: 8-1/2 hours

Makes

12 servings (3 quarts)

Updated: Oct. 20, 2022

I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.—Dennis Kuyper, Creston, Iowa

Beef and Lamb Stew Recipe photo by Taste of Home

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Ingredients

1/2 cup dry red wine or beef broth
1/2 cup olive oil
4 garlic cloves, minced, divided
1-1/2 teaspoons salt, divided
1-1/2 teaspoons dried thyme, divided
1-1/4 teaspoons dried marjoram, divided
3/4 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1 pound beef stew meat, cut into 1- inch cubes
1 pound lamb stew meat, cut into 1-inch cubes
10 small red potatoes, halved
1/2 pound medium fresh mushrooms, halved
2 medium onions, thinly sliced
2 cups fresh cauliflowerets
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cut fresh green beans
3 medium carrots, cut into 1/2-inch slices
1 celery rib, thinly sliced
1 cup beef broth
2 tablespoons minced fresh parsley
2 teaspoons sugar
3 tablespoons cornstarch
1/4 cup cold water
6 cups hot cooked brown rice

Directions

In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.
In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.

Nutrition Facts

1 cup: 377 calories, 12g fat (3g saturated fat), 48mg cholesterol, 499mg sodium, 44g carbohydrate (5g sugars, 7g fiber), 22g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.

Beef and Lamb Stew

Ingredients

Directions

Nutrition Facts

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