Lamb Stew with Red Wine and Tomatoes

11 175 279
Ingredients Minutes Calories
Prep Cook Servings
15 min 2 h 40 min 6
Lamb Stew with Red Wine and Tomatoes
Health Highlights


1/4 tsp Black pepper (fresly ground)
2 medium Carrots
2 medium stalk(s) Celery
500 gm Lamb, cubed for stew, lean
2 tbsp Olive Oil, Extra Virgin
1 can (28oz) Tomatoes, canned, stewed (chopped)
2 cup Wine, table, red
2 tbsp Rosemary, fresh (3 sprigs)
1/2 tsp Salt
1 tbsp All-purpose white flour
2 medium Yellow onion


If using the oven to cook your stew, preheat it to 180C/350F/gas 4. Trim the ends off your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop. Pick and roughly chop the rosemary leaves, discard the stalks.

Put a casserole pan on a medium heat. Put all the vegetables and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes . Add your meat and flour.

Pour in red wine and tinned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper. Bring to the boil, put the lid on and either simmer slowly on a stove top or cook in an oven for 2 hours.

Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. When done, your meat should be tender and delicious. Remember to taste it before serving to see if it needs a bit more salt and pepper.

Nutrition Facts

Per Portion

Calories 279
Calories from fat 84
Calories from saturated fat 21.2
Total Fat 9.4 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 54 mg
Sodium 576 mg
Potassium 769 mg
Total Carbohydrate 16.8 g
Dietary Fiber 2.9 g
Sugars 7.7 g
Protein 18.8 g

Dietary servings

Per Portion

Meat 0.9
Vegetables 2.0

Energy sources


Meal Type(s)