Souper Sundays – Lamb and Red Wine Stew

*By: Linz Bordner*

With St. Paddy’s Day coming up, I thought this stew would be fitting for the last installment of ‘Souper Sundays’. Chunks of lamb meat and red wine give this stew a rich and hearty flavor. Add an array of vegetables and herbs, and you’ll have a St. Paddy’s Day feast fit for a king, queen, or leprechaun!

The recipe called for olives, but since there are no olive lovers in our house, we substituted baby gold potatoes. Serve with Irish soda bread or any crusty-type bread.

By: Linz Bordner


  • 2 tablespoons olive oil
  • 1 pound lamb stew meat, cut into 1-inch cubes
  • Kosher salt for seasoning (see instructions)
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • cloves garlic, smashed and peeled
  • 1 onion, diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 ½ cups dry red wine
  • 1 ½ cups low-sodium beef broth
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 3-4 baby gold potatoes, unpeeled and cut into small cubes or 1 cup green olives, smashed and pits removed
  • 2 tablespoons chopped fresh Italian parsley


1. Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 ½ teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate.

2. Add the carrots, celery, garlic, and onions. Season with ½ teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.

3. Stir in the potatoes. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with crusty bread, such as Irish soda bread

Recipe courtesy of Giada De Laurentiis.

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