Everyday Meals

Italian Lamb Stew


Simple and delicious comfort food perfect for winter

Prep time:20 mins

Cook time:100 mins

Serves: 4


  • 1kg diced lamb
  • 2 tablespoons seasoned flour
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 175ml dry white wine
  • 2 tablespoons Leggo’s Tomato Paste
  • 1 cup beef stock
  • 400g can chopped tomatoes
  • 2 sprigs fresh rosemary
  • Mashed potato and seasonal green vegetables, for serving


Step 1

Place diced meat into a plastic bag, add seasoned flour and shake to coat evenly.

Step 2

Heat ½ the oil in a large frypan over high heat. Cook lamb in batches for 4-5 minutes or until well browned on all sides, adding remaining oil if needed. Remove from frypan and set aside.

Step 3

Add onion and garlic to same frypan and cook for 2-3 minutes or until onion is translucent. Pour in wine and allow to reduce by half. Return lamb to frypan and stir in Leggo’s Tomato Paste, stock, tomatoes and rosemary.

Step 3

Bring to the boil then reduce to a simmer and cook covered for 1½ hours or until tender, stirring occasionally.

Step 4

Remove rosemary sprig and season to taste. Serve with mashed potatoes and seasonal green vegetables.

Tasty Tip!

Alternatively, this stew can be cooked as a casserole in the oven at 180°C for 2 hours.

Italian Lamb Stew
Average user rating:
  • 4

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