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Cozy Hearty Rosemary Lamb Stew Recipe Easy Red Wine Slow Cooker Meal

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A comforting and hearty lamb stew infused with fresh rosemary and red wine, perfect for chilly evenings. This slow-cooked dish combines tender lamb, root vegetables, and aromatic herbs for a rich, satisfying meal.

Ingredients

Scale
  • 2 lbs lamb shoulder or stew meat, cut into 1-inch chunks
  • 3–4 fresh rosemary sprigs, finely chopped
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 3 medium carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef or lamb broth
  • 2 tablespoons tomato paste
  • 2 medium potatoes (Yukon Gold or russet), peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons flour (all-purpose or gluten-free alternative)
  • Salt and black pepper, to taste
  • 1 bay leaf

Instructions

  1. Pat the lamb chunks dry with paper towels. Toss them in the flour seasoned with a pinch of salt and pepper until lightly coated. (5 minutes)
  2. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Working in batches, brown lamb pieces on all sides until deep golden, about 4-5 minutes per batch. Remove and set aside. (10-15 minutes)
  3. In the same pot, add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Add minced garlic and cook for 1 more minute. (7-8 minutes)
  4. Pour in the red wine, scraping up browned bits from the pot bottom. Let the wine reduce by half, about 3-4 minutes. (4 minutes)
  5. Stir in tomato paste, fresh rosemary, and bay leaf. Cook for 2 minutes to mellow the tomato paste’s sharpness. (2 minutes)
  6. Return browned lamb chunks to the pot. Pour in the broth, ensuring meat and veggies are submerged. Add potatoes and stir gently to combine. (5 minutes)
  7. Bring stew to a gentle boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours until lamb is tender and potatoes are cooked through. Stir occasionally. (90-120 minutes)
  8. Remove bay leaf. Taste and adjust salt and pepper as needed. If stew is too thin, simmer uncovered for 10-15 minutes to thicken. (10-15 minutes)
  9. Serve warm, garnished with fresh rosemary sprigs if desired, alongside crusty bread or creamy mashed potatoes.

Notes

Brown the lamb in batches to prevent steaming and build rich flavor. Use a dry red wine you enjoy drinking for best taste. For gluten-free, substitute flour with almond or gluten-free flour. Slow simmering yields the most tender lamb, but Instant Pot can be used for a quicker version (40 minutes under pressure). Avoid microwaving leftovers to maintain texture.

Nutrition

Keywords: lamb stew, rosemary lamb stew, red wine stew, slow cooker lamb, hearty stew, comfort food, easy lamb recipe

Find it online: https://evabake.com/cozy-hearty-rosemary-lamb-stew-recipe-easy-red-wine-slow-cooker-meal/