Lamb Stew Recipe

Lamb Stew with Artichokes

This particular recipe for stew calls for artichoke hearts, as the featured vegetable. Lamb with artichokes is a deliciously simple and classic pairing, popular in many Greek recipes.

Although it is simple to prepare fresh artichokes--once you learn the proper technique--if you need a lot of them in a hurry frozen artichoke hearts are a smart substitute that will work in many artichoke recipes.

Try this easy Greek lamb stew with a different vegetable each time you make it. Or add more than one vegetable to the pot! Eggplant or green beans would also be tasty.

If you use fresh vegetables, try to cut the vegetables to a uniform size: a 1 ½-inch to 2-inch dice is good. Add the harder vegetables to the lamb stew first so they will cook for a longer time period. Cook them just until they become fork-tender.

If you use frozen vegetables add them to the stew about 15 minutes before serving so they don’t become mushy.

For this Greek lamb stew recipe you will need:

2 pounds boneless lamb, cut into 1 ½ inch pieces

1 tablespoon butter

1 large onion, finely chopped

2 garlic cloves, minced

2 medium-sized tomatoes, peeled and chopped, (or 1 can tomato sauce 8 ounces)

2 packages (8 ounces each) frozen artichoke hearts

1 cup water or dry white wine

Salt and freshly ground black pepper to your taste

1/2 teaspoon oregano


Using a large Dutch oven, brown meat in butter, turning to brown on all sides.

Add onion and sauté until limp.

Add garlic, tomatoes, water or wine, salt, and pepper to taste.

Cover and simmer for about 45 minutes.

Add the artichokes and oregano.

Cook artichoke stew for another 15 minutes or until the meat is tender.

This lamb recipe serves 6.

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