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As I'm always looking to cook something new. I have to say this is my favorite so far to cook. I have cooked stews in the past with beef, but beef gets stiff really quickly, and to my surprise, the lamb stayed tender and just enriches the stew so much more. I paired the stew not with a Guinness but with a seasonal Southern Tier Warlock (10%)


Prep 20m Cook 2h 25m




  • 1 to 1 1/2 lamb stew meat

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup all-purpose flour

  • 4 cloves garlic, quartered

  • 1 large onion, diced

  • 1 to 1 1/2 cups vegetable bouillon ( 3 to 4 bouillon cubes needed)

  • 4 cups beef stock

  • 4 cups diced carrots

  • 8 baby potatoes, quartered

  • fresh thyme

  • 3 bay leaves

  • 1 cup dry red wine

  • fresh rosemary

  • 1 parsnip, diced

  • 3 stalks of celery, diced




Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan over olive oil. Set aside.


Place garlic and yellow onion into the large pot and saute till onion begins to become golden.  Add lamb meat and vegetable bouillon mix, beef stock. Add carrots, parsnip, celery, potatoes, thyme, rosemary, and bay leaves to pot. Add wine (about 2 cups). Cover and simmer on medium-low for 1 1/2 hours.

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