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One-Pot Mediterranean Lamb Stew with Olives and Zucchini
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium zucchinis, sliced into half-moons
  • 3/4 cup Kalamata olives, pitted and halved
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides, about 6 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Pour in the diced tomatoes and beef broth. Stir in the oregano, thyme, salt, and pepper.
  • Bring the mixture to a simmer, then cover and cook for 45 minutes until the lamb is tender.
  • Add the zucchini slices and olives. Simmer uncovered for 10 more minutes until the zucchini softens but still holds its shape.
  • Taste and adjust salt or pepper if needed. Sprinkle with fresh parsley before serving.

Notes

Add the zucchini and olives only in the final 10 minutes so they do not turn mushy. Kalamata olives give the best briny flavor here, but any pitted Mediterranean-style olive works in a pinch. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board