Red wine lamb stew is a slow pot of tender lamb shoulder, potatoes, and carrots in a savory broth, and it rewards patience more than skill.
Most of the ingredients are probably in your kitchen already. Browning the meat, scraping up the pan bits with the wine, and giving the pot two quiet hours on low heat are the steps that build the flavor.
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Why This Red Wine Lamb Stew Recipe Works
Lamb shoulder has enough connective tissue to turn silky in a long simmer, so the meat falls apart without drying out. Leg also works but is leaner.
Red wine and canned tomatoes bring acidity that balances the richness of lamb. The wine also loosens the browned bits from the pot, which flavor the whole stew.
Rosemary and thyme are classic partners for lamb. Added at the start they soften and perfume the broth, and a pair of bay leaves adds a gentle background note.
Ingredients for Red Wine Lamb Stew
- For the stew: 32 oz lamb shoulder cut into chunks, 4 medium potatoes, 2 medium carrots, 2 medium onions, and 4 garlic cloves.
- For the liquid: one 14 oz can diced tomatoes, 4 cups low sodium beef stock, and 1 cup dry red wine.
- For the seasoning: 1 tsp rosemary, 1 tsp thyme, 2 bay leaves, 1 tsp salt, 1/2 tsp pepper, 2 tbsp olive oil, and 2 tbsp cornstarch.
Lamb shoulder. Cut it into chunky pieces, about an inch and a half, so they hold their shape after two hours. Shoulder stays tender because of its marbling.
Potatoes. Waxy potatoes hold their shape better than starchy ones. Mashing a few at the end gives the stew body.
Carrots and onions. These build the sweet base of the broth. Chop them roughly since they soften during the simmer.
Red wine. Use a dry red you would drink. It deglazes the pot and adds depth, and most of the alcohol cooks away.
Rosemary and thyme. Dried herbs work well for a long simmer. Use fresh herbs only in larger amounts.
How to Make Red Wine Lamb Stew
1. Brown the lamb Heat the oil in a heavy pot over medium high heat. Brown the lamb in batches without crowding, then move the pieces to a plate.
2. Soften the vegetables Add the onions and carrots to the same pot and cook until they begin to soften, about five minutes.
3. Add the garlic Stir in the garlic and cook one minute, just until fragrant, taking care not to burn it.
4. Deglaze with wine Pour in the red wine and scrape the browned bits from the bottom of the pot as it bubbles.
5. Simmer Return the lamb with its juices, then add the tomatoes, potatoes, stock, rosemary, thyme, bay leaves, salt, and pepper. Bring to a simmer, cover, and cook on low about two hours.
6. Check the pot Look in now and then and add a splash of water or stock if the stew gets thick. Stir gently so the potatoes do not break.
7. Thicken and finish Stir the cornstarch with a little cold water, add it, and cook five minutes. Mash a few potatoes against the pot, remove the bay leaves, and adjust the salt.
How to Serve Red Wine Lamb Stew
Ladle the stew into wide bowls with dinner rolls or skillet bread for soaking up the broth. A crisp Italian house salad cuts through the richness, and fried cornbread makes the meal feel even more filling. Chopped fresh parsley on top adds color.
How to Store and Reheat Red Wine Lamb Stew
Cool the stew within two hours and refrigerate in airtight containers for three to four days. It freezes for two to three months, although the potatoes may soften after thawing. Reheat gently on the stove with a splash of liquid until the stew reaches 165 degrees F. Leftovers often taste even better the next day.
Tips and Variations for Red Wine Lamb Stew
Dry the lamb. Pat the chunks dry before browning so they sear instead of steam.
Brown in batches. Crowding the pot lowers the heat and gives gray meat. Work in two or three rounds.
Keep it low. A hard boil makes lamb tough. Keep the surface to a gentle bubble.
Make it ahead. The flavors deepen overnight, so cook it a day early and reheat slowly.
Skim the fat. Chill the stew and lift the cooled fat off the top for a lighter pot.
Flag the allergens. Wine often contains sulfites, and some stocks include soy or wheat, so check labels for guests with allergies.
Handle meat safely. Wash boards and tongs with hot soapy water after they touch raw lamb, and bring the stew to 165 degrees F when you reheat it.
Check trusted guidance. For safe cooling and storage of large pots, read the University of Minnesota Extension guide to storing leftovers before you refrigerate a big batch.
Frequently Asked Questions About Red Wine Lamb Stew
What cut of lamb is right for red wine lamb stew?
Shoulder is ideal because it has enough fat and connective tissue to become tender. Leg works too, but it is leaner and can dry out if cooked too long.
Can I make red wine lamb stew without wine?
Yes. Replace the wine with extra stock and add a squeeze of lemon at the end for acidity.
How do I thicken red wine lamb stew?
Stir cornstarch into cold water and add it near the end, then mash a few potatoes in the pot. Cook it five minutes so the starch loses its raw taste.
Can I use a slow cooker?
Yes. Brown the lamb and onions first, then cook everything on low until tender. Thaw any frozen lamb before it goes in.
Can I add other vegetables?
Peas or parsnips are good additions. Add parsnips with the potatoes and stir in peas at the very end.
Red Wine Lamb Stew with Potatoes and Carrots
Equipment
- Heavy pot or Dutch oven with lid
- Wooden spoon
- Cutting board and knife
Ingredients
Main Ingredients
- 32 oz lamb shoulder cut into chunks
- 4 medium potatoes chopped, waxy preferred
- 2 medium carrots chopped
- 2 medium onions chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 14 oz
- 4 cup low sodium beef stock or broth
- 1 cup dry red wine
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp cornstarch mixed with cold water
- 2 tbsp olive oil for browning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup peas or parsnips optional
Instructions
Cooking
- Brown. Heat the oil in a heavy pot over medium high heat and brown the lamb in batches, then move it to a plate.
- Soften. Cook the onions and carrots in the same pot until soft, add the garlic for 1 minute, then pour in the wine and scrape the bottom.
- Simmer. Return the lamb, then add the tomatoes, potatoes, stock, rosemary, thyme, bay leaves, salt, and pepper. Cover and simmer on low about 2 hours.
- Thicken. Stir the cornstarch with cold water, add it to the pot, and cook 5 minutes. Mash a few potatoes against the pot for body.
- Finish. Remove the bay leaves, taste, and adjust the salt before serving.
