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Rich Red Wine and Rosemary Lamb Stew
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 tablespoons olive oil
  • 1 1/2 pounds lamb stew meat, cubed
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 1/2 cups dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium-high heat. Brown the lamb cubes on all sides, then transfer them to the slow cooker.
  • Add the onion, carrots, and garlic to the slow cooker.
  • Pour the red wine and beef broth into the slow cooker.
  • Stir in the tomato paste, rosemary sprigs, bay leaf, salt, and black pepper.
  • Cover and cook on low for 8 hours until the lamb is fork-tender.
  • Remove the rosemary sprigs and bay leaf before serving.

Notes

Choose a dry red wine you would drink, since its flavor stays prominent in the finished stew. Leftovers reheat well and often taste even better the next day after the flavors settle. Serve with mashed potatoes or thick slices of bread to soak up the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet