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Meat, Italy

Lamb stew with peppers and potatoes

Lamb stew with peppers and potatoes is a slow simmered dish for 4 people, ready in 1h50, rated easy, costing about €4.30 per serving. The key to success is cooking the peppers down slowly before adding the meat, which gives the sauce its sweet, mellow depth while the potatoes soften right in it.

A fragrant lamb stew, simmered with peppers, tomatoes and white wine, with potatoes that turn melt in your mouth tender.

Lamb stew with peppers and potatoes
Total time
1 h 50
Difficulty
Easy
Cost per person
€4.30
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

The lamb simmers for a long time with red and yellow peppers that eventually melt completely into the sauce, bringing a natural sweetness that balances the meat's stronger flavor. White wine and crushed tomatoes build a fragrant broth, lifted by rosemary, in which the potatoes cook half submerged until tender.

This is a weekend or Sunday kind of dish, the sort you let simmer quietly while you get on with something else. It works well for a relaxed meal between adults or for having people over, since the long cooking time makes the lamb especially tender. Mon Chou walks you through it step by step so the sauce gets exactly the time it needs.

The ingredients

4 people

Butcher

  • lamb shoulder 900 g

Fruits and vegetables

  • red bell pepper 2
  • yellow bell pepper 2
  • onion 2
  • garlic 3 cloves
  • potatoes 700 g
  • rosemary 2 sprigs

Pantry

  • crushed tomatoesoften in the pantry 400 g
  • dry white wineoften in the pantry 15 cl
  • olive oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the lamb into cubes and brown it in the oil in small batches, then set aside. 12 min

    Well browned meat makes for a richer sauce.

  2. Cook the onions, garlic and sliced peppers in the same pot. 10 min

    Stir occasionally so the peppers soften without burning.

  3. Pour in the white wine, let it reduce, add the tomatoes and rosemary, then return the lamb to the pot. 5 min

    Scrape up the browned bits from the bottom of the pot.

  4. Cover and let simmer over low heat. 1 h

    Add a cup of hot water if the sauce gets too thick.

  5. Add the potatoes in large chunks and keep cooking until they are tender. 25 min

    The potatoes should sit half submerged in the sauce.

Our tips to get it right

  • Use a heavy bottomed pot, it spreads the heat more evenly and keeps the base from catching during the long simmer.
  • Cut the lamb into evenly sized cubes, about 1.5 inches, so they all cook at the same pace.
  • Taste the sauce before adding the potatoes, that is the right moment to adjust the salt without risking overcooked vegetables.

The variations

  • Swap the lamb shoulder for pork shoulder or beef stew meat if you prefer a milder flavored meat.
  • For a vegetarian version, replace the lamb with whole white mushrooms and chickpeas, cutting the simmering time to 30 minutes.
  • To save time, cut the potatoes smaller and simmer the meat alone for 15 fewer minutes before adding them.

What to serve it with

  • Fresh bread for the sauce
  • A sharply dressed green salad
  • A glass of the same white wine

Storage

The stew keeps 2 to 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months, ideally without the potatoes, which hold up less well after thawing. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make this lamb stew ahead of time?

Yes, it is actually recommended, the sauce improves after resting overnight in the fridge. Reheat it gently the next day before serving.

What cut of lamb should you use if you don't have shoulder?

Lamb neck works very well too, staying tender after long cooking. Avoid leaner cuts like leg, which tend to dry out while simmering.

Can you freeze this stew?

Yes, the lamb and pepper base freezes well for up to 2 months. It's best to add fresh potatoes when reheating, since they lose texture after freezing.

Can you substitute the white wine in this recipe?

You can replace it with chicken or vegetable broth plus a splash of white vinegar. The flavor will be a bit less complex but the sauce will still taste good.

How long does it take to make a lamb stew with peppers and potatoes?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb stew with peppers and potatoes?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb stew with peppers and potatoes cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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