Cart 0 items: $0.00

Fritz Underground Winery

Lamb Stew

Lamb Stew
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 6 tbsps Extra virgin olive oil
  • 2 1/2 lbs Lamb stew meat, cut into 1.5 inch pieces
  • 1 Shallot, minced
  • 2 Garlic cloves, minced
  • 2 tsps Paprika
  • 1 cup Water
  • 5 ozs Baby spinach
  • 1 1/2 cups Egg noodles
  • 1 28 oz can diced plum tomatoes
  • 1 14 oz can cannellini beans, drained
  • 3 1/2 ozs Crumbled feta
  • 1/2 cup Freshly chopped parsley for garnis

Generously season the lamb with salt and pepper. In a large Dutch oven, add the oil. Get your pan super hot! In batches, sear the meat and set aside. Searing in batches is important because you do not want to steam the meat. In the same Dutch oven, add the remaining oil, shallot and garlic. Sautee until soft and fragrant, about 3 minutes. Add the water, tomatoes, beans, paprika and lamb. Cover and simmer on medium-low about 6-8 minutes. Remove the lid, add the spinach and feta, gently stir to get the spinach to wilt. Sprinkle with parsley for garnish. Serve immediately with a large glass of Fritz Reserve Cabernet.