Chunky Lamb Stew

I know, I know, not everyone thinks they like lamb. This stew may be worth trying anyway. It is full of onions, peppers, celery, carrots, potatoes, tomatoes, fresh herbs, and tender pieces of lamb.

The meat can marinate for 15 minutes or overnight, depending on how organized you happen to be. After that, everything goes into one very large pot. Taste as you go, adjust the seasoning, and add a few handfuls of greens at the end if you have them.

This makes eight servings and belongs next to a hearty loaf of bread and a light salad. It is exactly the sort of substantial dinner a visitor can make when “What can I bring?” needs a specific answer.

Love this recipe? You may also like the full Postpartum Soups and Stews Collection.

Chunky Lamb Stew

I know, I know, you don't like lamb. Did you know it has almost twice the iron of beef? And did you know how many women in America are anemic? Too many.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 8

Ingredients

  

• 1 lb boneless lamb stew meat (1-inch chunks are good)
• 1/4 cup tamari or soy sauce
• 1/4 cup balsamic or apple cider vinegar
• 1/4 cup Worchestershire sauce
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 2 sweet red peppers, chopped
• 2 celery stalks, chopped
• 4 medium carrots, chopped
• 2 large potatoes, chopped
• 1/4-1/2 cup olive oil
• 28 oz canned tomatoes, crushed
• 1 bay leaf
• 1 tbsp fresh marjoram
• 1 tbsp fresh basil
• 1 tbsp fresh thyme
• salt and pepper
• 2 cups cleaned and chopped greens of your choice (optional)

Instructions

 

• Marinate meat in the tamari, vinegar and Worcestershire sauces for at least 15 minutes or as long as overnight.
• In a VERY large pot, dump in the olive oil and all the veggies and scoop the meat out of the marinade and put in the pot. Sautee at high heat, until the lamb is not showing any pink. (It will not brown, but will be a slight gray.  This doesn't take very long. You are not trying to thoroughly cook the meat).
• Add the can of tomatoes, then fill the can with water and add to the pot, along with the meat marinade. The liquid should just cover the solids. Add salt and pepper, about a teaspoon each, 1 bay leaf and 1 Tblsp each of fresh marjoram, basil, and thyme and cover. 
• Bring up to a boil, then turn down to a simmer for about 1/2 hour, or until the meat is tender and veggies are just right. Taste often and adjust for flavor as you go along. A really delicious addition is a few handfuls of greens, which can be tossed in at the end and cooked just until wilted.
• Serve with a hearty bread and light salad.

Notes

If your butcher has only shanks available, buy 1 ½ to 2 pounds and have them cut crosswise in rounds ½ -1 inch thick. You will cook this meat with the bone in and it will fall off the bone (or nearly so) with about ½ hour’s simmering. It is a very nutritious way to prepare this stew.

Keyword postpartum soups, summer

Listen While This Simmers

While the stew simmers, listen to The Dos & Don’ts Of Being A Respectful & Helpful Visitor To A New Parent. Esther Gallagher explains what helpful visits can look like, from bringing food to respecting a new family’s space.