Lamb Red Wine Stew

Lamb Red Wine Stew

Season for a stew? Don’t mind if we do! Mmmm-mmm this Red Wine Lamb Stew ticks all the hearty winter meal boxes. And how inviting does it look in the fiery Orange Dutch Oven? We love lamb for the colder months, and there are just enough veggies to make it healthy without stealing the show from the succulent meat. The recipe says the meat should fall apart with a spoon. A spoon! Doesn’t get much more melt-in-your-mouth than that. Just love cast iron cookware for these kinds of recipes. So what is it a about lamb in the winter that we just can’t get enough of? It’s related to Traditional Chinese Medicine (TCM) and the yin-yang of cold/hot in foods. Lamb has “yang” energy because it’s a warming food. It’s said to provide a host of benefits over the colder months, including reducing cold symptoms. In summer we don’t need these as much, but in winter – bring it on! (It’s also just delicious and so nice to have a warm meal on a cold night!). Fascinating these food findings. Keep in colourful and keep it yang!

Serves: 6-10
Prep time: 30 minutes
Cook time: 2-3 hours

What you need:

  • 2 tbsp. of olive oil 
  • 3 onions, each cut into 8 wedges
  • 3 carrots, peeled and cut into 3 cm chunks 
  • 350g of mushrooms, cut into bitesize pieces
  • 4 garlic cloves, peeled and sliced 
  • 1.5kgs of braising lamb (this recipe uses boneless lamb leg) cut into 3cm pieces 
  • ½ cup of white flour 
  • Salt and pepper 
  • 2 tbsp. of tomato paste 
  • ¾ cup of red wine 
  • 1 can of cherry tomatoes 
  • 2 cups of beef stock 
  • 2 tbsp. of honey 
  • 3 bay leaves 
  • 1 tsp. of dried herbs, or 1 tablespoon chopped fresh Rosemary, or 3 thyme sprigs with leaves removed


  •  Handful of parsley

How to make:

  • Preheat oven to 180°C degrees fan bake. 
  • (You can cook the veggies at the same time as the lamb using separate elements)
  • Place your Biroix Cast Iron Dutch Oven over a medium heat. Add 1 tbsp. of oil. Once hot add the onions and carrots. 
  • Sauté for 3 minutes then add the mushrooms. 
  • Cook for a further 4-6 minutes until vegetables are softened. 
  • Add the garlic and cook for 1 minute, stirring occasionally. 
  • Deglaze the pan by adding the red wine and scraping the bottom of your Biroix Dutch Oven with a wooden spoon to release all the lovely brown parts.  
  • While you’re cooking the vegetables, place your Biroix Cast Iron Skillet Pan over a medium heat and add 1 tbsp. of oil. 
  • Take a bowl and add the lamb and flour. Season well with salt and pepper. Shake to coat the meat.
  • Cook the lamb in your Biroix Skillet Pan in batches so you don’t crowd the pan. Brown on all sides – approx. 5 minutes per batch. 
  • Once all the meat is cooked, add to the vegetables in your Biroix Dutch Oven.
  • Add the tomato paste, canned tomatoes, stock, honey, herbs, bay leaves and ½ tsp. of salt. 
  • Bring to a boil, stir well, put the lid on, and place in the oven for 2-3 hours. 
  • When the lamb is done it will fall apart when cut with a spoon. 
  • Taste and season with salt and pepper if needed. 
  •  Serve with mashed potato or crusty bread.


This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries