Sunday Dinner: Lamb and Red Wine Stew

14 Jan

Lately I’ve been checking out a lot of other blogs for ideas, inspiration, and to make connections.  It’s been interesting.  I’ve noticed that some blogs have a day of the week theme, for example the healthy living blogger’s ritual of posting WIAW (What I Ate Wednesday), wherein the blogger shows exhaustive photo documentation of their meals from the week.  While I don’t want to participate in that, I am interested in another weekly theme. I’ve already been trying to do Monday Mindfulness and somehow forget about it.  However, I tend to make a soup, stew, or some new dish each Sunday so I’d love to share it on here each week.  I must confess that there is a popular blogger who does a regular Sunday’s Cake posting; it feels incorrect to begin this without mentioning her since this idea isn’t totally original (gasp!).

Anyway, on with it.

My parents gave us a crock pot for Christmas and it is amazing!  I’ve tried several stews and they’ve all been pretty good and amazingly easy.  Last night’s was easily the biggest success.  Making a stew on Sunday is great because we can have a nice hearty dinner after the adventures of the day.  Sometimes we take the dogs out hiking.  Sometimes we go out of town on a day trip.  Yesterday we did some much needed food shopping and then went to see Zero Dark Thirty (very good, very tense).  It was lovely to come home to the wonderful smells of the stew.  Then all we had to do was get the dishes out and whip up a salad to go with it.  (I do feel sorry for the dogs who have to sit in the house and smell it cooking all day, though!)

Lamb and Red Wine Stew                                                                                                                                                                                            

Modified for a crock pot from Jamie Oliver’s recipe found in the book Jamie Oliver’s Food Revolution. If you don’t have a crock pot, link directly to Jamie’s recipe which gives instructions for using a dutch oven.  


Hearty and delicious!


  • 2 stalks celery
  • 3 carrots
  • 2 medium onions
  • olive oil
  • 1 tablespoon flour (mixed garbanzo and brown rice flour for GF option)
  • 1 can diced tomatoes
  • 1 pound diced stewing lamb
  • 2 springs fresh rosemary
  • 2 cups red wine (Trader Joe’s zinfandel worked well!)
  • salt and pepper to taste


  1. Chop the celery, carrots and onions into small pieces.
  2. Heat a large pan or dutch oven to medium.  Add 2 glugs of olive oil.
  3. Cook the vegetables for about 10 minutes, stirring often.
  4. Add in the lamb and the flour, continuing to stir.  Cook for about 5 minutes until the lamb is starting to brown on the outside (it doesn’t need to cook all the way through)
  5. Add the lamb and veggie mixture to the crock pot.  Add the red wine, rosemary, and a lil bit of salt and pepper.
  6. Turn the crock pot to high.  Depending on how quickly your crock pot heats, you want to let it get to a boiling point and then turn it to low.  I have a large pot that take a while to heat up, it was on high for about 1.5 hour and then at low for 4 hours, then warming after that.

Serve with whatever you feel like serving it with!  We enjoyed it with a green salad and bread on the side.  This recipe was very simple but amazingly delicious.  The combination of tender lamb and flavorful red wine was perfect for a cold winter evening.  Thanks, Jamie Oliver!

Jamie Oliver

“You’re welcome, glad you liked it!”


One Response to “Sunday Dinner: Lamb and Red Wine Stew”

  1. home cooking January 15, 2013 at 4:22 pm #

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