“This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of those extra vegetables from your garden. Serve with crusty rolls.” - by Juanita/Jane
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.
- Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 389 cal
- 19%
- Fat
- 16.7 g
- 26%
- Carbs
- 38 g
- 12%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"Didn't have fresh tomatoes, used canned, diced instead. This recipe even my husband loved! (And he hates everything) Will use this recipe to help the garden veggies' overflow when the season comes a..." See morelong."
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