Lamb Stew With Vegetables
A simple Greek lamb stew with vegetables
- Prep time
- 12 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 to 2.0 pounds lamb (cut into chunks (if you like more meat, go with 2 pounds))
- 2 tablespoons butter
- 1 onion (chopped into chunks)
- 1 teaspoon oregano
- 2 garlic cloves (pressed)
- ⅓ cup red wine
- 1 8 ounce can of tomato sauce
- Hot water
- Salt and pepper (to taste)
- Vegetables of choice/season (cut into bite size pieces)
- We used:
- 2 celery stalks
- 1 yellow squash
- 1 green squash
- 2 medium tomatoes
Instructions
- 1
In soup pot, melt butter over medium-high heat.
- 2
Add lamb pieces, some salt and pepper, and brown on all sides.
- 3
Next add in, onions, oregano, garlic, and wine, cook until onions are soft, about 5 minutes.
- 4
Now add in tomato sauce, a little more salt and pepper, and enough hot water to cover meat (about 2 cups), Bring to boil, cover, and reduce heat to simmer for 1 hour.
- 5
With 10 minutes left of simmering, cut vegetables into bite size pieces.
- 6
After the 1 hour, add in vegetables and an additional 2 cups of water, or enough to cover everything.
- 7
Cover and simmer for another 30 to 40 minutes, or until vegetables are soft.
- 8
Taste and add salt and pepper to preference.
- 9
Serve!