Equipment
Ingredients
Main
- 60 ml olive oil
- 1360 g lamb stew meat, cubed
- 300 g onion, sliced
- 225 g carrot, slivered and cut in 3.8 cm lengths
- 150 g celery, slivered and cut in 3.8 cm lengths
- 4 garlic, chopped
- 30 g all-purpose flour
- 350 ml red wine
- 60 ml balsamic vinegar
- 1 g ground cloves
- 120 g raisins
- 5 g salt, to taste
- 2 g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 405 kcal
- Protein
- 38 g
- Carbohydrates
- 25 g
- Fat
- 13 g
- Fiber
- 3 g
- Sugar
- 14 g
- Sodium
- 421 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 117 mg
- Potassium
- 787 mg
- Calcium
- 61 mg
- Iron
- 4.0 mg
- Magnesium
- 65 mg
- Phosphorus
- 376 mg
- Zinc
- 10.4 mg
- Vitamin A
- 239 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 4.2 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.43 mg
- Niacin
- 9.9 mg
- Folate
- 65 mcg
- Water
- 251 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
Heat 30 ml (2 tablespoons) of olive oil in a heavy casserole over medium-high heat.
Brown the lamb cubes in batches to ensure even searing, then remove the meat from the casserole and set aside.
Add the remaining 30 ml (2 tablespoons) of olive oil to the casserole and sauté the onions, carrots, celery, and garlic over medium heat.
Stir in the flour and cook for 1 minute to toast the starch.
Gradually pour in the red wine while stirring to incorporate the browned bits from the bottom of the pan.
Return the lamb to the casserole and add the balsamic vinegar, cloves, raisins, salt, and pepper.
Cover the casserole and simmer gently at approximately 95°C/203°F for 2 hours.
Taste the stew and adjust salt and pepper levels before serving.
Chef's Notes
- For a richer flavor, consider browning the lamb in smaller batches to avoid overcrowding the pan, which can lead to steaming rather than searing.
- Using a dry red wine like Merlot or Cabernet Sauvignon will provide a more robust base for the stew's sauce.
- Don't rush the simmering process; low and slow cooking is key to tenderizing the lamb and allowing the flavors to meld beautifully.
- If the stew seems too thin after simmering, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the simmering stew until it thickens.
- For an extra layer of flavor, consider adding a bay leaf or a sprig of rosemary during the simmering stage.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Thaw overnight in refrigerator before reheating.
Reheating: Reheat in a pot over low heat on the stovetop until internal temperature reaches 74°C/165°F.
Troubleshooting
Meat is tough or chewy
Cause: The stew did not simmer long enough to break down connective tissue.
Fix: Continue simmering in 20-minute increments until tender.
Prevention: Maintain a low, consistent simmer and do not rush the 2-hour window.
Stew is too thin
Cause: Excess liquid or insufficient flour coating.
Fix: Simmer uncovered for the last 20 minutes to reduce liquid.
Prevention: Ensure the flour is well-incorporated before adding wine.
Cultural Context
Lamb stews are a staple in Mediterranean cuisines, particularly in countries like Greece, Italy, and North Africa. They often feature slow-cooked lamb with aromatic vegetables, herbs, and sometimes dried fruits, reflecting the region's agricultural bounty and culinary traditions of hearty, comforting meals.
