This aromatic Karoo lamb stew, shared by Dirk Bester, is a mouth-watering, deeply flavorful, and hearty winter meal. The secret lies in using top-quality Karoo lamb and allowing it to slow-cook to perfection.

Dirk Bester

Dirk’s Red Wine, Rosemary & Black Pepper Lamb Stew

This aromatic Karoo lamb stew, shared by Dirk Bester, is a mouth-watering, deeply flavorful, and hearty winter meal. The secret lies in using top-quality Karoo lamb and allowing it to slow-cook to perfection.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: French, Mediterranean
Calories: 535
Ingredients Method Video Notes

Ingredients
  

  • 2 tbsp olive oil for searing
  • 1 pack Karoo lamb stewing meat from Clean's Half Lamb Box
  • 2 medium onions chopped
  • 5 cloves garlic crushed
  • 1 large carrot sliced into rounds
  • 1 large celery stalk chopped
  • 4 tbsp fresh rosemary finely chopped
  • 1.5 tbsp coarse black pepper adjust to preference
  • 2 cups dry red wine
  • 50 g tomato paste
  • 2 cups chicken or mutton stock
  • 3 medium potatoes peeled and cubed
  • Salt to taste

Method
 

Step 1: Prep & Sear
  1. Prep the vegetables: Ensure your onions, garlic, carrot, celery, and rosemary are chopped and ready before you turn on the heat.
  2. Brown the meat: Heat the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Add the lamb stewing meat and sear until beautifully browned on all sides. Remove the meat from the pot and set it aside.
Step 2: Build the Flavour Base
  1. Sauté the aromatics: In the same pot, add the chopped onion, garlic, carrot, and celery. Fry for about 3 to 4 minutes until the vegetables begin to soften.
  2. Add spices: Stir in the chopped rosemary and black pepper, letting them cook for 1 minute until fragrant.
  3. Deglaze: Return the lamb to the pot. Pour in the red wine, scraping up any delicious browned bits from the bottom of the pot. Stir in the tomato paste and stock, mixing thoroughly.
Step 3: Simmer to Perfection
  1. Simmer: Bring the liquid to a boil without the lid. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for about 40 minutes until the meat begins to soften.
  2. Add potatoes: Stir in the cubed potatoes and season with salt to taste. Cover again and simmer for another 30 minutes, or until the potatoes are fork-tender and the lamb is melt-in-your-mouth soft.

Notes

Alternative Cooking Methods
Oven Baked: After completing Step 2 in an oven-safe Dutch oven, cover with a lid and transfer to a preheated oven at 160°C. Bake for 1 hour, then stir in the potatoes and bake for an additional 30 to 45 minutes.
Pressure Cooker / Instant Pot: After searing the meat and sautéing the aromatics, add all ingredients except the potatoes to the cooker. Seal and cook on High Pressure for 20 minutes. Quick-release the pressure, stir in the potatoes, and cook on High Pressure for another 5 minutes or until the potatoes are soft.
Serving Suggestion
Serve steaming hot over a bed of fluffy, long-grain Basmati rice or with a side of crusty sourdough bread to soak up the rich red wine gravy.

Shop products

Certified Karoo Lamb Free Range Half Lamb box

Half Karoo Lamb Box