Easy Lamb Stew Recipe Step By Step

Lamb Stew Recipe

Lamb stew, recipe step by step. How to make a traditional stew with lamb, onion and spring garlic. Spring food, lamb stew with tomato sauce, onion and green garlic.

This lamb stew is one of the most popular spring dishes in our country. This is fully explainable, because it tastes fabulous. Strangely enough, this food entered my culinary repertoire quite late. At first I made a stew of lamb, but a stew of rabbit. In fact, this stewed food, prepared either on the stove, under the lid, or in the oven, in tightly closed pots, can be prepared from both lamb and chicken or rabbit or, why not, even from veal. In general, weaker pieces of meat are chosen for stewing, which are cooked slowly, together with vegetables that do not lack onions and garlic, maybe a glass of wine and carefully chosen spices, the latter giving the local and national specificity.

This food is common to both Greeks (stufáton) and Italians (stufato) but also to the south of France, with the wonderful Estouffade à la provençale. More than likely, in our country the stew was brought by the Greeks, for which we can only be grateful. It’s just that, as with other dishes, we made it our own, and in a way that couldn’t be more beautiful.

Radu Anton Roman said about the stew: “Another Romanian symbol of spring with a ritualistic appearance – green plants that intertwine in wreaths blooming in Muntenia like nowhere.” Wonderful thing! From the permanent need to connect with nature, our grandparents clearly saw the spring character of this dish and loaded it with symbols of fertility, of nature in full rebirth, by adding at the end of the preparation of wreaths of green garlic leaves.

The pragmatism of our times has led to forgetting this habit, but it is so beautiful! By weaving these green wreaths, this stew offers not only tender pieces, bathed in a delicious sauce, but also a celebration of the beauty of nature coming back to life.


Easy Lamb Stew Recipe Step By Step

Lamb Stew Recipe
  • Author: Otoracer
  • Prep Time: 30 minutes
  • Cook Time: 2 hour
  • Total Time: 2 hour 30 minutes
  • Yield: 1 1x
  • Category: Lunch
  • Method: Main Course
  • Cuisine: American


  • 1.3 kg. bone-in lamb, sliced ​​into suitable pieces (any quantity between 1 – 1.5 kg is perfect, I used pieces of back and neck)
  • 5 bunches of green onions
  • 4 bunches of green garlic
  • 3 tablespoons + 1 teaspoon oil
  • 150 ml. dry red wine
  • 350 ml. of well-cooked, scalded and peeled tomatoes or tomatoes
  • 200 ml. chicken soup (or hot water)
  • 1 bunch of chopped green parsley
  • plenty of salt and pepper


  1. First of all, take the meat out of the fridge and portion it. Grease well with 1 tablespoon of oil and season with salt and pepper on all sides. Allow the meat to return to ambient temperature. To do this, leave at least 30 minutes – 1 hour on standby at room temperature.
  2. Clean, wash, dry well and chop the white and light green sides of the onion and green garlic. From the green garlic leaves we braided wreaths, which you can see in the image below. I chopped the green onion leaves and kept them separately. They are to be added to the food at a time other than the white part.
  3. Start the oven and set at 170 ° C It  heats the heat medium is added to a pan wide and 1 tablespoon oil. Quickly brown the pieces of meat, without crowding too much at once. If we crowded many pieces in the pan, the temperature would drop a lot and the meat would actually start to boil in its own juice. In this case, that beautiful crust will no longer be created on the surface.
  4. As the pieces of meat brown, remove to a deep pan, suitable for the oven. This shape can be a ceramic vessel, heat-resistant glass, a cast iron pan, etc., ideally it should have a lid.
  5. After we have finished browning the meat, add the rest of the oil in the same pan (without washing it). Immediately put all the chopped onion and garlic, sprinkling a pinch of salt from the beginning. Reduce the heat and sauté the onion and garlic until soft, as the slices begin to unfold and become translucent in places.
  6. After the onion has softened, raise the temperature and add the wine. I used a robust red wine. If you prefer, you can also use a dry white wine. Allow to boil quickly until the wine has completely evaporated.
  7. After the wine has evaporated, add the tomato puree or the roasted, peeled and finely chopped tomatoes. Bring the food to a boil and then turn off the heat. Add the onion leaves kept aside and season the sauce to taste with salt and pepper.
  8. Pour the sauce over the browned pieces of meat and, if there is not enough sauce to cover them, top with a little  chicken soup . Without it, hot water can be added.
  9. Cover the vessel well (ideally have a lid, otherwise you can seal the vessel with aluminum foil). Continue cooking the food in the preheated oven at 170 ° C, until the meat becomes very tender. In my case, this wonderful thing happened in 2 hours.
  10. While the meat is in the oven, brown the garlic cloves in a pan to which we added the last teaspoon of oil from the list of ingredients. It doesn’t take more than 20-30 seconds on each side, just enough to soften a little.
  11. After the meat is tender enough, uncover the dish and add the crowns on top of the food. We raise the temperature to 190 ° C, keeping the tray in the oven for another 8-10 minutes, until it browns a little on top.
  12. Finally, sprinkle the stew with chopped green parsley. Allow to cool slightly, for 10-15 minutes, before serving. We can take advantage of this time to make a garnish. According to my and my family’s taste, polenta is best suited , but rice stew, mashed potatoes, boiled pasta, etc. can be served just as well.


  • Serving Size: 6
  • Calories: 481 kcal

Keywords: Lamb Stew


Written by Joyce

I am Joyce Meyer, author of this blog since February 1, 2009. Before I wrote here, I was a greedy and curious child when I left, a young woman who loved to cook, a wife and a mother who wanted to spoil her family, a confident Epicurean and , at one point, active members of the culinary forum. And I'm from Timisoara, I grew up with sweet dishes and the gentle aroma of the old Empire. I have eaten meat with compote all my childhood, because it has been like this since I knew it.

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