Greek-Style Lamb Stew with Mushrooms and Carrots
A hearty Greek-style lamb stew with mushrooms, carrots, and spices like cumin and oregano, slow-cooked in a cozy wine-tomato sauce. Made in one-pot on your stove-top.
Equipment
- Dutch oven with a lid
Ingredients
- 2 lbs (900g) lamb leg or shoulder (weight with bone) or ~1 lbs/500g without bone
- 3 Tbl olive oil divided
- 1 large yellow onion diced
- 1 lbs carrots 500g, coarsely chopped
- 1½ lbs white or brown mushrooms 700g, thickly sliced
- 4 large garlic cloves minced
- ⅓ cup tomato paste 3.5oz/100g
- ¾ cup red wine 175ml, ex: inexpensive Chainti
- 14 oz. canned diced tomatoes 400g
- 1 cinnamon stick
- ¼ tsp freshly ground nutmeg
- 1 tsp cumin
- 1 tsp paprika
- 1 Tbl dried oregano
- 1 bay leaf
- 1-1¼ cup no/low-sodium beef broth can sub chicken broth
- salt and pepper to taste
- feta for serving
- fresh flat-leaf parsley for serving
Instructions
- Sear lamb: Cut the lamb into 1½ to 2-inch (4 cm) chunks, reserving the bone. Season with salt. Heat 2 Tbsp olive oil in a Dutch oven over medium/medium-high. Brown lamb on all sides, in batches if necessary. Remove lamb and reserve on a plate, leaving the oil in the pan.
- Cook mushrooms: Add mushrooms and a pinch of salt on medium-high. Cook until golden and liquid evaporates. Transfer to plate.
- Sauté veggies: Add 1 Tbsp olive oil, onions, carrots, salt, and pepper. Cook 8–10 min on medium heat, until onions are translucent, stirring occasionally. Then return mushrooms to pan.
- Stir in garlic and tomato paste: Cook 3 min, stirring often, until paste darkens and garlic is fragrant.
- Deglaze: Pour in red wine, scraping up browned bits. Simmer for about 5 minutes, to reduce by ⅓.
- Slow cook: Return lamb to pan. Add the bone, if using. Add diced tomatoes, beef broth, cinnamon stick, nutmeg, cumin, paprika, oregano, bay leaf, and pepper. Stir well. Simmer covered on low, with the meat submerged, for 1½–2 hours, until the lamb is tender. Uncover for the last 20–30 min to thicken, if desired.
- Serve: Top with a handful of crumbled feta and chopped parsley. Serve with orzo or crusty bread. Enjoy!!