In Memory Of Karen Nicole Smith, 1972 - 2016

Incredible Comforting Lamb Stew.

While there’s nothing “Caribbean” about this recipe, it’s something I make on the regular as I enjoy stews and soups. It’s one of those comforting one-pot dishes the entire family will enjoy and often-times, there’s leftovers to freeze. My reason for posting the recipe here is simple – there were a lot of requests for it when I teased cooking it on Instagram.

You’ll Need…


3-4 lbs lamb (any cut lamb will work)
2-3 tablespoon olive oil
1/4 lb bacon (cut into 1 inch pieces)
1/4 cup flour (all purpose)
1 large onion (cubed)
1 shallot (diced)
6 cloves garlic (smashed)
3 stalks celery (sliced)
5 sprigs thyme
1/2 teaspoon black pepper
1 1/2 tablespoon tomato paste (concentrated puree)
1 1/2 cup red wine
8-10 mushrooms (cut in half)
3/4 tablespoon salt (adjust)
2 carrots (1/4 inch wheels)
10-14 small potatoes
2 bay leaves
4-5 cups chicken stock
1 bird’s eye pepper (optional)
4 tablespoon parsley (divided)

NOTE! I used “blade” chops as they were on sale and to be honest, I much prefer using meat with bones. IMHO you get a much better flavor.

Put a tablespoon olive oil in your heavy stew pot on a medium heat and add bacon and brown. Remove (about 5 minutes) after you have crispy bacon bits and set aside.

Add 1-2 tablespoon olive oil – brown the lightly flour dusted lamb chops. Don’t crowd the pan, so you may need to do it in 2-3 batches. Set aside. It will take 5-7 minutes.

Remove the chops, lower heat to low and add onion, shallot, and cook for 2-3 minutes. Then add the celery, garlic, thyme and black pepper.

A minute later add the tomato puree and stir well to help the natural sugars of the tomato to shine through. Then it’s time to add wine and stir well.. scrape the bottom of the pot. Raise the heat to medium.. bring to a boil. Add mushrooms, carrots, salt and potatoes. Followed by two bay leaves. Stir

Heat to medium high, add stock and add the browned pieces of lamb and bring to a boil Top with the bacon and 1/2 the parsley and birds eye pepper. Lid on and into your oven – middle rack.

1 1/2 hr later, stir, remove the lid to burn off the excess liquid and thicken up. The flour we dusted the lamb chops with, will help to thicken the gravy now. 2 hours later, remove from the oven, taste for salt and adjust. Top with the remaining parsley and serve.

An absolute stunning one pot dish you’ll thoroughly enjoy on those cold winter nights or.. any night yea. Freeze the remaining stew and thaw on those days you really don’t feel like fussing in the kitchen.

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1 Comment

  1. Peter Beckles
    May 4, 2020 / 5:47 pm

    This is a stunning 4-hour marathon. I would love to do it but may I pressure cook the first 12 items (with bay leaves and chicken stock) before adding the rest for another brief pressure cook?

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