It doesn't get much more comforting, more heavenly, more downright delicious than Greek lamb stew pasta!
An exquisite gift from the Greek gourmet gods, this classic dish is guaranteed to please the whole family and it doesn't take a culinary genius to pull and cook it off. Simple, humble ingredients, cooked lovingly. That's all it takes.
So, are you ready to learn a new slow cooked sensation? Well, don the apron, clear that kitchen worktop and let's get cooking!
Why you'll love this Greek lamb stew recipe
- It's a one pot wonder
- The flavours are incredible, with a richness that will blow you away
- All the ingredients are easy to get hold of
- Leftovers are easy to store and taste even better the next day!
Equipment needed to make this recipe
There are a key item you'll need before you start cooking this Greek lamb stew:
- Oven-proof casserole dish – go for a high quality cast iron casserole dish or Dutch oven. Something that can withstand a high heat on the hob, as well as in the oven. For me, it doesn't get much better than a La Creuset casserole dish. It will last a lifetime and you'll get excellent results every time.
How to make Greek lamb stew
Brown the lamb on all sides. Set aside.
Fry the onions until softened and golden.
Add the crushed garlic, lemon, butter beans, browned lamb, thyme and bay leaves.
Pour in the stock until all the ingredients are covered. Bring to a simmer.
Cook for 1 hour or until the meat is fork tender. Sprinkle crumbled feta cheese and chopped parsley on top. Serve with pasta or heaps of mashed potato. Enjoy!
Top Tip
Make sure you brown the lamb in batches, with enough space in the casserole pot. If you crowd the pot, the lamb won't achieve that delicious colouring, aroma and flavour.
What to serve with this recipe
Sides
This hearty Greek lamb stew works best with a side of delicious creamy mashed potatoes. Try my extra special roasted onion and garlic mashed potatoes or, if you fancy something extra creamy, make my French-style Mousseline potatoes.
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Wine pairing
For this lamb stew recipe, we want to find a wine that's not so fruity, but dry with a good amount of acidity. This helps to cut through the fattiness of the lamb and the rich saltiness of the spices in the feta. An Italian Chianti would be perfect.
If you want to keep it Greek, I recommend pairing this lamb stew with a crisp white wine called Assyrtiko. It's absolutely delicious!
Desserts
Personally, I always crave something fruity following a big hearty stew. Double down on the comfort factor this season and bake a wonderful apple and plum crumble. For a lighter option, try a gooseberry fool or Greek yoghurt served with lemon curd.
Popular substitutions
Missing an ingredient? Want to switch things up a little? No problem. This lamb stew recipe is highly versatile, with various
- Baby onions bring a mild mix of sweet and savoury flavour to this Greek lamb stew, but they're not essential. If you can't find them, use large onions instead and cut them into quarters.
- This lamb stew recipe calls for butter beans. However, any type of white beans will do, including cannellini beans, pinto beans or even chickpeas. You can also buy the beans dried, but they will need to be soaked for at least 6 hours, then boiled for 40 minutes, before you can start cooking the recipe.
- Thyme and bay aren't the only herbs that go reallly well with lamb stew. Feel free to replace either with rosemary. Swap 2 bay leaves for one sprig of rosemary and substitute rosemary for thyme at a 1:1 ratio.
Top Tip
The secret to a good lamb stew is to brown the meat properly (don't crowd the pan) and give it enough time slow cooking in the oven to become tender and delicious.
Variations to this recipe
Spice it up
If you prefer your lamb stew with a little spice, add some crushed fennel seeds into the mix. Fennel seeds goes really well with lamb and will bring a wonderful aroma and depth of flavour to this lamb stew.
You could also add a teaspoon of paprika, cinnamon or chilli powder for an extra kick.
Add a secret flavour-maker
Want to kick up the flavour a notch? Add a few salt and pepper few splashes of Worcestershire Sauce when you return your meat to the pot. If you haven't got any to hand, use a suitable alternative – I've got a definitive list of best Worcestershire Sauce substitutes, so pick your favourite.
Another incredible way to add flavour to lamb stew sauce is to add a single anchovy into the pot after you've fried your garlic and onions. It might sound strange, but trust me. It just works!
Make it tomatoey
Although I've left them out of this lamb stew, many traditional Greek stews include chopped tomatoes. Feel tree to add a tin of chopped tomatoes and orzo them at the same time as returning the browned meat to the pot.
What's the best cut of lamb for stewing?
Lamb shoulder, neck or leg are the best cuts of meat to use when making a stew.
How do you store lamb stew leftovers?
Lamb stew tastes even better the next day! Store your Greek lamb stew leftovers in an airtight container in the fridge. It should last around three days.
What kind of olive oil should I use?
When frying, go for a normal olive oil. Save the quality extra virgin stuff for drizzling over salad or dipping, as to use it for frying is a bit of a waste – at high temperatures, it will lose its flavour.
More delicious Greek recipes
Can't get enough of those marvellous Mediterranean flavours? Try these Greedy Gourmet recipes:
- Moussaka – the definitive Greek classic
- Turnip skordalia – a low carb twist on a traditional Greek side dish
- Melitzanosalata – a delicious dip with so much flavour
- Haloumi wraps – healthy Greek cuisine at its finest
📖 Recipe
Greek Lamb Stew Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 Servings 1x
- Diet: Gluten Free
Description
Don't be intimated by lamb and see for yourself just how easy and fun cooking this Greek Lamb Stew can be. This heavenly recipe is sure to blow you away!
Ingredients
- 30ml (2 tbsp) olive oil
- 1.4kg (3lbs) shoulder of lamb, cubed
- 800g (1 ½lb) baby onions, peeled
- 6 garlic cloves, crushed
- ½ lemon, finely chopped
- 470g (1lb) cooked butter beans
- 2 bay leaves
- 4 thyme sprigs
- 750ml (3 cups) lamb or chicken stock
- 200g (7oz) feta cheese, crumbled
- 5 sprigs parsley, finely chopped
Instructions
- Preheat the oven to 160°C / 325°F / gas mark 3.Â
- Heat the oil in a large ovenproof casserole, then brown the meat in batches until browned. Set aside.Â
- Fry the onions and garlic in the same pan for around 5 minutes or until light golden.Â
- Add the meat back into the pot, along with the lemon, butter beans, bay, thyme and stock.Â
- Bring the contents to a boil and then lower the heat so that a steady simmer is reached.Â
- Transfer the pot to the oven and cook for 1 to 1½ hours until all the meat is tender.Â
- Season to taste, then sprinkle with feta and parsley.Â
- Serve immediately on heaps of creamy mashed potatoes. Enjoy!
Notes
- If you can’t get hold of baby onions or simply can’t be bothered to peel each one carefully, use large onions instead and quarter them.Â
- The amount of butter beans stated equate to 2 x 400g (14oz) tins you can easily find in the shops. Alternatively, you can buy the beans dried but they will need soaking for at least 6 hours, then boiled for 40 minutes, before you can start cooking the recipe.
- Alternatively, you can cook the stew on a low hob.Â
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmer
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 979
- Sugar: 9.5 g
- Sodium: 808.1 mg
- Fat: 68.7 g
- Saturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 35.5 g
- Fiber: 6.8 g
- Protein: 53.6 g
- Cholesterol: 203.6 mg
Renil M. George
One of the best stew that I have tasted. Thank you for the elaborated recipe.
Michelle
Alex: I wholeheartedly agree with you BUT there are people in the world like my husband who insists on "starch" (usually potatoes) with every meal. We, on the other hand, are perfectly happy with our delectable beans. 🙂 Live and let live I guess!
Alex
Great stew, but you don't need to serve it with anything on the side, especially not rice, mash or roasted parsnips. The beans are full of fibre and complex carbs, and the rice/mash will be just empty carbs that will make you fat. (But then, I don't like mash and I seldom serve rice anyway.) I serve this stew with just a green salad on the side and believe me, nobody goes away hungry.
jenna
I haven't been "into" stew until extremely recently -- like, this February! XD
When I was a kid, stew was some weird "on sale" meat, cooked to death with veg that was marked down because they were starting to rot. (We're Jap-Am, so cooking chunks of meat definitely does not come naturally.)
College commissary versions of stew, full of super-processed "flavorings" and fillers, did not alter my impressions.
So, it was only an appointment to donate blood, plus a humongous craving for red meat (economy has led me to go almost vegan) that made me buy some marked down country-style pork ribs.
OMG, stew is so yummy when it isn't made from stuff only a hair's breadth from the trash bin. And, real seasonings, judiciously applied. Wow, my pressure cooker and slow cookers are going overtime with bean and veg stews.
Winter squash stew seasoned with chipotle, yea! yea! yea!
Now, if only I could find a mark down on lamb. . . .
Jeanne @ CookSister!
Oh, I also love lamb and bean stew - a perfect comfort food combination!
katkats kitchen
I am drooling all over my mouse and keyboard!!!!!!!!!!!!