Grandma Papina's Lamb Stew
Prep time
Cook time
Total time
This lamb stew is simmered in tomatoes, white wine, and a combination of herbs that help form a perfectly balanced dish.
Recipe type: Main
Cuisine: American
Serves: 6
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ medium onion, chopped
  • 2-3 cloves garlic, chopped
  • ½ tsp thyme
  • ½ tsp marjoram
  • ½ tsp oregano
  • 1½ lbs lamb (or veal), cubed
  • flour for dredging
  • salt & pepper to taste
  • 3 carrots, peeled & cut into chunks
  • 2 medium russet potatoes, cut into chunks
  • 1 can Italian stewed tomatoes
  • 1 sm can tomato sauce
  • ½ cup vegetable stock
  • ½ cup white wine
  • 1 can of whole black olives, drained
  • 1 10oz package frozen peas
  1. In a large pot, saute onions, garlic and herbs in the butter and olive oil until onions are translucent.
  2. Meanwhile lightly coat the lamb with flour, sprinkling generously with salt and pepper. Add the meat and saute until everything starts to brown.
  3. Add the remaining ingredients except for the olives and peas. Bring to a boil, then reduce heat, and simmer covered for about an hour.
  4. Stir in the olives and peas until heated through (about 10 minutes).
  5. Great with a crusty loaf of french bread and lots of butter. Serves 6.
Recipe by Webicurean at