Easy Peasy Lamb Stew – A Festive Meal You Can Make Any Day Of The Week

This recipe is also a great option for those of us who like to keep our grocery bills as low as possible. It doesn’t take much to create a delicious meal, that’s for sure! I was also pleasantly surprised by how crazy simple this was to make. It only takes you about 30 minutes of prep time, and then all you need to do is let the stew simmer until the meat is done. You can’t even imagine the incredible flavors simmering in the kitchen!

While some people consider lamb a festive option for a meal, I am definitely going to make this stew often. Yes, it is a great dish for any festive event, but it’s cheap and easy enough to make on a weekday as well! Everyone in my family loves garlic, so I added a few extra cloves.

Let us know in the comments how this turned out for you!



2-2.5lb lamb neck, cut into pieces

2 cloves of garlic, crushed to a paste

1 onion, finely chopped

1 Tbsp Bertolli olive oil

1 bay leaf

2 sprigs of thyme

4 carrots, cut into chunks

tomato paste (optional, to taste)

2/3 cups fresh or frozen peas

2/3 cups green beans, chopped

Salt and pepper



Preheat the oven to 320 F. Brown the meat, garlic and onion with the olive oil in a large Dutch oven or other ovenproof dish. Add the bay leaf, thyme and carrots (and tomato paste, if using), and enough water to cover the meat by at least an inch. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover with a lid and transfer to the oven. Cook for 1½ – 2 hours or until the meat is tender.

Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.

Take the dish out of the oven, remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.




Quick tip: Make sure the skillet is very hot when browning the meat, to get the most beautiful color and flavor!