greek lamb stew recipe

Written ByJenny Smyth Posted on
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The Best greek lamb stew recipe

I’ve been making Greek lamb stew for my family for years, and it’s always a hit. The dish originated in Greece, where lamb was a staple meat. The stew is typically made with lamb or beef, onions, garlic, and a blend of herbs and spices.

The key to making a great Greek lamb stew is to use high-quality ingredients and to let the stew simmer slowly over low heat, allowing the flavors to meld together. When I’m cooking for my family, I like to make a big batch of stew so we can all have seconds (or thirds!) My kids love helping me in the kitchen, especially when we’re making this recipe.

They get to learn about the different spices and herbs that are used in traditional Greek cuisine. We always serve the stew with a side of crusty bread or over mashed potatoes. It’s a hearty meal that warms our bellies and fills our hearts.

My husband loves it when I make this stew because it reminds him of his childhood in Greece. He says it’s just like his yia-yia used to make. I’m not sure if that’s true, but it makes him happy nonetheless!

The best part about this recipe is that it’s easy to make and can be customized to suit your tastes. You can add more or less of any ingredient depending on your preferences.

Greek Lamb Stew

4.5 from 527 votes

A hearty and aromatic stew featuring tender lamb slow-cooked with tomatoes, red wine, and a blend of Greek herbs. This comforting dish is perfect for a cold evening and pairs beautifully with crusty bread or rice.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Stew

2 lbs (900g) boneless lamb shoulder, cut into 1.5-inch cubes
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
1 can (14.5 oz) diced tomatoes
2 cups beef or lamb broth
1 cinnamon stick
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground allspice
Salt and freshly ground black pepper to taste
3 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
1 cup frozen peas
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
2Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
3Working in batches to avoid crowding, brown the lamb on all sides, about 4 to 5 minutes per batch, transferring the browned meat to a plate.
4Reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
5Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
6Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
7Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
8Let the wine simmer until reduced by half, about 3 to 4 minutes.
9Add the diced tomatoes with their juices, broth, cinnamon stick, bay leaves, oregano, thyme, and allspice, and stir to combine.
10Return the browned lamb and any accumulated juices to the pot.
11Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.
5 hours.
12The lamb should be nearly tender when pierced with a fork.
13Add the carrot and potato chunks to the pot, stir, and re-cover.
14Continue to simmer for another 30 to 40 minutes, until the vegetables are tender and the lamb is very tender.
15Stir in the frozen peas and cook for 3 to 4 minutes until heated through.
16Remove the cinnamon stick and bay leaves.
17Stir in the fresh lemon juice and adjust seasoning with salt and pepper.
18Ladle the stew into bowls, garnish with chopped parsley, and serve hot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 9g🥩Protein: 38g

📝Notes

For a deeper flavor, marinate the lamb cubes in red wine, garlic, and oregano overnight in the refrigerator. You can substitute lamb shoulder with lamb stew meat or beef chuck if preferred.

Watch Video Of How Greek Lamb Stew Works

Greek lamb stew is always a good idea for any occasion – whether it’s a family gathering or just a cozy night in with loved ones.

The best part about this recipe is that it’s easy to make and can be customized to suit your tastes.

You can also reheat leftovers for up to 3 days or freeze them for later use.

❓ Frequently Asked Questions About Greek Lamb Stew

Q: What type of meat is best for Greek lamb stew?

A: Traditionally, Greek lamb stew is made with lamb or beef. However, you can also use ground turkey or pork if you prefer a leaner meat option.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker! Simply brown the meat and cook the vegetables in a skillet before adding them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours.

Q: How do I store leftover Greek lamb stew?

A: Store leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat the stew over low heat until warmed through.

Q: Can I use pre-made spice blends instead of individual spices?

A: Yes, you can use pre-made spice blends if you prefer. However, keep in mind that the flavor may not be as complex as using individual spices.

Q: How do I serve Greek lamb stew?

A: Serve the stew hot with a side of crusty bread or over mashed potatoes. You can also serve it with a side salad or roasted vegetables for added nutrition.

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