I am a big lover of soups and stews. Actually, my fiance, Jane and me are big lovers of them. We probably could cook them multiple times a week, and I’m sad to say, we could even do it in the summer when it’s hot.

With stews in particular, there is just something about the simmering. The marrying of flavors and the tenderization of meats as it sits on the stove. Additionally, as an added bonus, it makes the house smell amazing. Crack a window and watch your neighbors get jelous.

With this particular recipe, Lamb Stew With Vegetables (a??? ??a??? µe ?a?a????), it’s the vegetables that get infused with the delicious juices from the lamb, wine, spices, and all the other goodness found inside this dish.

The tomato adds the perfect balance of acidity the really brings everything together.

The best part is, yep, I haven’t even told you the best part, it’s that you can use any vegetables you like/are in season!

What this means, is that this recipe is easily customizable and can be made many different ways. Utilizing in season veggies will insure you’re getting the best flavors possible and saving some money, as what’s in season tends to cheaper.

Add those things to the fact that the dish taste delicious and you’re an overall hero.

The vegetables be tend to use are celery, green and yellow squash, and since we enjoy the added acidity, tomatoes.

We add them in all at once and cook until they are soft. However, once time we added in the celery later, and stopped cooking when the other veggies were done. The result? A nice added crunch.

Full disclosure: is was by accident that this occurred. I had forgot to add them in. It just goes to show the power of versatility and adaptation when it comes to stews and soups.

So remember, add more veggies and less, add potatoes if you want to. Make it your own and make it delicious. If you’re unsure, just follow the recipe below and you'll be in good hands (I think so anyhow).

See Also

Avgolemono Soup | Greek Egg-lemon Soup

500 calories or less

A Greek Meal In 30 minutes

Ingredients

•  
• 1.5 to 2.0 pounds lamb, cut into chunks (depends on how meaty you want it)
• 2 tablespoons butter
• 1 onion, chopped into chunks
• 1 teaspoon oregano
• 2 garlic cloves, minced
• ⅓ cup red wine
• 8 ounces of tomato sauce
• Hot water
• Salt and pepper, to taste
• Vegetables of choice/season, cut into bite size pieces
• We used the following for this recipe:
• 2 celery stalks
• 1 yellow squash
• 1 green squash
• 2 medium tomatoes

• Prep Time: 12 minutes
• Cook Time: 90 minutes

• Total Time: 102 minutes
• Yield: 4

Preparation

1. Melt butter over medium-high heat in soup pot.
   
2. Once melted, add lamb and some salt and pepper, brown on all sides.
   
3. After browned, add onions, oregano, garlic, and wine, cook until onions are soft, about 5 minutes.
   
4. After that, add in tomato sauce, a little more salt and pepper, and enough hot water to cover meat (about 2 cups), Bring to boil, cover, and reduce heat to simmer for 1 hour.
   
5. With about 10 minutes left of simmering, cut veggies of choice into bite size pieces.
   

1. After the 1 hour, add in vegetables and an additional 2 cups of water, or enough to cover everything.
   
2. Bring back to and simmer and cover for another 30 to 40 minutes, or until vegetables are soft.
   
3. Taste and add some more salt and pepper to meet your preference.
   
4. Serve!