Lamb Stew with Olives and Peppers

Wonderfully rich and satisfying, this stew gains interesting character from the addition of kalamata olives. Make sure to get the pits out!

Serves: 4Hands-on: 15 minutesTotal: 1 hour 55 minutesDifficulty: Easy

Serves: 4


  • 3⁄4 lb. lamb stew meat, cut into 1-inch cubes
  • 1⁄2 cup extra-virgin olive oil, divided
  • 1⁄4 cup all-purpose flour
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 6 garlic cloves, peeled
  • 1 medium white onion, peeled and chopped
  • 1 large carrot, peeled and sliced
  • 1 large red bell pepper, seeded and sliced
  • 1⁄4 cup pitted kalamata olives
  • 3 cups chicken broth
  • 1 cup dry red wine
  • 2 tsp. chopped fresh rosemary


  • Preheat oven to 450°F.
  • Mix together lamb, 1⁄4 cup oil, flour, salt, and pepper. Place on a baking sheet and bake for about 10 minutes to brown. Drain off any excess fat.
  • In a pot, heat the remaining olive oil on medium-high and add the garlic, onion, carrot, and pepper. Sauté for about 3 minutes.
  • Add the lamb, olives, broth, wine, and rosemary. Simmer gently, partially covered, for about 1 1⁄2 hours or until the meat is tender. Skim off excess fat and serve.