July 17, 2026

Easter Lamb Stew

Name: Easter Lamb Stew
Prep time: 15 min
Total time: 165 min
Yield: 4
Ingredients: 1 can (796 mL) Hunt’s Heirloom Tomatoes, Crushed; 1 lb (500 g) lamb stewing meat (such as shoulder blade), cubed; 2 tbsp (30 mL) all-purpose flour; 2 tbsp (30 mL) canola oil; 1 onion, diced; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) pepper; 4 cloves garlic, minced; 2 tbsp (30 mL) finely chopped fresh rosemary; 2 tbsp (30 mL) tomato paste; 1 cup (250 mL) red wine (optional); 3 cups (750 mL) sodium-reduced beef broth; 4 new potatoes, cut into chunks; 4 carrots, cut into chunks; 2 stalks celery, cut into large chunks; 1 cup (250 mL) peas; 2 tsp (10 mL) balsamic vinegar; 2 tsp (10 mL) honey; 1/4 cup (60 mL) chopped fresh parsley

15

Prep Time Minutes
165
Total Time Minutes
19
Number of Ingredients
4
Servings

Ingredients

1 can (796 mL) Hunt’s Heirloom Tomatoes, Crushed
1 lb (500 g) lamb stewing meat (such as shoulder blade), cubed
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) canola oil
1 onion, diced
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
4 cloves garlic, minced
2 tbsp (30 mL) finely chopped fresh rosemary
2 tbsp (30 mL) tomato paste
1 cup (250 mL) red wine (optional)
3 cups (750 mL) sodium-reduced beef broth
4 new potatoes, cut into chunks
4 carrots, cut into chunks
2 stalks celery, cut into large chunks
1 cup (250 mL) peas
2 tsp (10 mL) balsamic vinegar
2 tsp (10 mL) honey
1/4 cup (60 mL) chopped fresh parsley

Directions

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Step one

Toss lamb with flour until well coated; shake off and discard excess flour. Heat oil in saucepan set over medium-high heat; brown lamb, in batches if necessary, for about 5 minutes or until golden brown all over. Transfer to plate.
Step two

Drain off excess fat from saucepan. Reduce heat to medium; cook onion, salt and pepper, stirring occasionally, for about 5 minutes or until softened. Stir in garlic and rosemary; cook for 30 seconds.
Step three

Stir in tomato paste; cook for 3 minutes, stirring frequently. Add wine (if using); simmer for 3 to 5 minutes or until reduced to syrupy consistency. Pour in broth and crushed tomatoes; bring to boil.
Step four

Return lamb, along with any accumulated juices, to saucepan. Add potatoes. Reduce heat and simmer, uncovered and stirring occasionally, for 1 hour. Add carrots and celery; cook for about 1 hour or until lamb is very tender.
Step five

Stir in peas; cook for about 5 minutes or until heated through. Remove from heat; stir in vinegar and honey. Sprinkle with parsley.