Well, well, well… I have finally got this stew thing down. After making it several times over the past year or so, I’ve concocted a recipe that is entirely my own and everything that I’ve ever wanted in a stew. My secret ingredients – of course, no longer secret after this post – are dry red wine and fresh lemon juice. Why? Both ingredients add bright, complex flavors to any dish, and this stew is no exception. Personally, I loved it with lamb, but any red meat can be used.

Simply put, this stew is easy to make, hearty, and delicious, making it perfect for a laid-back winter meal. Do yourself a favor and serve it with a loaf of fresh-baked, crusty bread for dipping.

What you’ll need:

  • 1/4 cup EVOO
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. fresh basil, chopped
  • 1 tbsp. celery seed
  • 6 cloves garlic, minced
  • Himalayan salt to taste
  • Cracked black pepper to taste
  • 2 lb. leg of lamb
  • 2 tbsp. fresh lemon juice
  • 2 cups vegetable broth
  • 1 cup dry red wine (I used Malbec)
  • 15 purple potatoes, halved
  • 15 golden pearl onions, peeled
  • 2 cups carrots, shredded
  • 3 portobello mushroom caps, diced
  • 1/4 cup tapioca starch (or thickening agent of your choice)

What you’ll do:

  • In the bottom of a slow cooker, stir together the EVOO, parsley, basil, celery seed, garlic, and desired amount of salt and pepper; coat the leg of lamb with the mixture
  • Stir in the lemon juice, broth, red wine, potatoes, onions, carrots, and mushrooms
  • Cook on high for 5 hours, or on low for 9 hours
  • Remove any remaining meat from the bone (most should have fallen off on its own) and break into smaller pieces if needed; add the meat back to the slow cooker and discard the bone
  • Stir in the tapioca starch until the broth thickens and the stew is thoroughly mixed together