Recipe Corner: Winter Lamb and Vegetable Stew



2 pounds boneless lamb shoulder (cut into 1-inch cubes)

1 cup white or red onions, diced

4-5 cloves garlic, peeled and chopped

3 cups low-sodium beef broth

1 cup dry red wine

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1 cup water

1 cup crushed, pureed, or stewed tomatoes

2 tablespoons tomato paste

2 medium carrots, peeled and cut into chunks

2 medium stalks celery, diced

2 medium russet potatoes, cut in chunks

1 medium green, red or yellow bell pepper, seeded and diced

1/2 pound whole or halved green beans

1 bay leaf

2 tablespoons roughly chopped fresh rosemary

1 tablespoon roughly chopped fresh thyme

1 teaspoon each ground cumin, dried basil, oregano, and sweet paprika

1/4 teaspoon allspice

Zest of one lemon and 1 tablespoon lemon juice

Flour, olive oil, unsalted butter, sea or Kosher salt, and black or white pepper

Fresh chopped mint, green onions, parsley, and crumbled feta cheese as garnish



To start, pat the lamb cubes dry, season with salt and pepper, and coat with flour.

Heat a few tablespoons of oil in a large Dutch oven and brown the lamb in batches until the lamb is browned.  Transfer the lamb to a plate and drain excess oil on paper towels.

In the same pot, melt a few tablespoons of butter and sauté the onions, garlic, carrots, celery, potatoes and bell pepper together until the onions are slightly browned.  Add the lamb back to the pot and sprinkle with a tablespoon (or a little more) of flour.  Toss a few times until the flour is dissolved.

Stir in the broth, wine, water, tomatoes, tomato paste, lemon zest, and lemon juice, and bring to a full boil.  Add the green beans and spices, and toss.

Add more broth or water if desired.  Cover and simmer for 1 1/2 hours (or a little longer), tossing occasionally until the lamb and potatoes are tender.  Remove the bay leaf and adjust seasonings.

Serve over Armenian rice, lentil, or bulgur pilaf with fresh yogurt on the side.  Garnish with feta cheese and chopped mint, onions, and parsley, if desired.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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