With rich, sweet, and fattening foods of the holiday season at every turn the last couple of weeks, I thought it was a great time for something comforting, warm and cozy for supper as the holiday season winds down (and a cold front heads in), so I prepared a huge pot of lamb stew.

Soups and stews are such versatile dishes to make and serve. You can make them as simple or as elaborate as you desire; use them as a first course or the main course for dinner any time of year.

Stews are also a very easy dish to make, although time consuming, and you can even change up what meats you use if you desire. This recipe would be particularly delicious with venison and also beef, but lamb is by far our favorite.  It’s a very tender and flavorful meat!

 

You’ll need an oven-proof pot for making the stew.  I highly recommend a cast iron or enamel-coated dutch oven.  For our stew I used 3 pounds of lamb, cubed which makes a fairly large pot. I like for stews and soups to last more than one meal, so I always make a huge pot!

Besides, stew always tastes even better the second day so go ahead and make that big pot!

Other ingredients you’ll need include potatoes, carrots, onions, mushrooms, garlic, red wine, beef stock, a little flour as well as salt & pepper. Very basic ingredients that most of us keep on hand.

Y’all, I’m really bad about not measuring ingredients, so when you look at the full recipe I totally guessed on how much veggies you need.  Thankfully this recipe is really easy to adapt for your family.

Always be open to to adaption when you are in the kitchen.

I used a 10-quart enameled cast iron pot made by Lodge to prepare the recipe from start to finish.

{One pot!  Who doesn’t love that?!}

You begin making the stew by swiping your chopped lamb pieces  through flour then cooking in bacon grease or olive oil. I used the grease from one full pound of bacon (save the bacon for salad topper or make a yummy BLT sandwich while the stew simmers) for cooking my stew meat. Once all the stew meat is browned, remove from the pot and pour 1 1/2 cups red wine into your pot, scrapping to deglaze it.  Scraping the bits of browned lamb will keep them from scorching while it all cooks and of course you want that flavor!

Once deglazed return the meat to the pot and add the potatoes, carrots, onion, & garlic to the pot. This isn’t on the printable version of the recipe, but if you like garlic, add dried garlic flakes to your stew as well! Just a small way to elevate the flavor.

Pour beef stock over it until everything is completely covered. Cover the pot with a lid and place in the oven at 375° and simmer for 1.5  to 2 hours.

Garnish with parsley and serve with crusty French bread. Turn on some contemporaty jazz (FYI, Harry Connick, Jr. has a new album), enjoy a quiet and cozy night in, around the table with this savory stew and your family.

For the full printable recipe, click Savory Lamb Stew

Wishing you all a quiet and peaceful New Years Eve with a New Year full of blessings!