Portuguese lamb stew

This is the stew I crave on cold, rainy days: chunks of lamb marinated with garlic, bay and thyme, browned deep, then simmered in red wine and broth until fork-tender, with carrots and potatoes drinking up the sauce. One pot, and the whole house smells incredible.

I owe this version to my friend Ana, a wonderful cook from the Alentejo who shared her family’s secrets with me — marinate overnight, brown in batches without crowding, and never rush the simmer. I have tweaked it over the years, but the soul is hers.

Serve it with crusty bread and the same red wine you cooked with. Leftovers, as with all great stews, are somehow even better.

Portuguese Lamb Stew Recipe

Prep time: 20 minutes (plus marinating, ideally overnight) · Cook time: about 2 hours · Total: about 2½ hours · Servings: 4 · Calories: ~534 per serving

Ingredients

• 2 pounds lamb, cut into pieces
• 2 onions, chopped
• 4 garlic cloves, chopped
• 2 bay leaves
• 1 sprig thyme
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 cups red wine
• 2 cups beef broth
• 4 carrots, sliced
• 1 pound potatoes, peeled and diced
• Chopped parsley, for serving
• Salt and pepper, to taste

Instructions

1. Marinate the lamb: toss it with salt, pepper, garlic, bay and thyme. Cover and refrigerate for a few hours, ideally overnight.
2. Brown the lamb in the olive oil over high heat, in batches so the pieces sear rather than steam. Set aside.
3. In the same pot, cook the onion until soft. Sprinkle in the flour, cook a minute, then add the wine and broth, scraping up the browned bits.
4. Return the lamb and its juices (and marinade) to the pot. Cover and simmer gently for about 1½ hours, until fork-tender.
5. Add the carrots and potatoes and cook 30 minutes more, until soft. Thin with broth or reduce uncovered, as needed.
6. Discard the bay and thyme, shower with parsley, and serve.

Recipe Notes

• Fresh herbs (rosemary, oregano) beat dried here, and make a lovely garnish too.
• Any dry red works — use one you would happily drink.
• Cut the vegetables in even pieces so they finish together.
• Low-sodium broth lets you control the seasoning properly.