Mint Lamb Stew

Total Time

Prep: 40 min. Cook: 6 hours


6 servings (2-1/4 quarts)

Updated: Mar. 07, 2023
The lamb here isn’t just tender—it melts in your mouth! This recipe is an adaptation of a stew my mother used to make while I was growing up in England. Now I round it out with local root vegetables. —Maureen Evans, Rancho Cucamonga, California


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lamb stew meat, cubed
  • 2 shallots, sliced
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 medium potatoes, cubed
  • 1 large sweet potato, peeled and cubed
  • 2 large carrots, cut into 1-inch pieces
  • 2 medium parsnips, peeled and cubed
  • 1 garlic clove, minced
  • 1 tablespoon mint jelly
  • 4 bacon strips, cooked and crumbled
  • Minced fresh mint, optional


  1. In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches.
  2. Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
  3. Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

Nutrition Facts

1-1/2 cups: 442 calories, 13g fat (4g saturated fat), 79mg cholesterol, 1016mg sodium, 46g carbohydrate (11g sugars, 5g fiber), 31g protein.