Rosemary-infused Lamb and red wine stew recipe

Rosemary-infused Lamb and red wine stew recipe. Image credit: Nikita Cloete

Keeping warm this winter is easy with Rosemary Lamb and Red Wine Stew

A lamb stew with red wine and herbs is a luxury worth looking at even once a season as it is just so aromatic and satisfying.

Rosemary-infused Lamb and red wine stew recipe

Rosemary-infused Lamb and red wine stew recipe. Image credit: Nikita Cloete

When I think about what my top ten meals are to prepare for the winter months, this dish hits number one every year. It’s filled with lamb and therefore considered a luxury in our home, but enjoying this lamb stew even once during the season is a real treat.

There are plenty of types of stew to make during the winter and you can be sure to make any of these. However, not until you’ve at least tried this one.

Now, let’s get down to the health of things. In my house we are a family of grain-free eaters, at least most of the time we try to avoid grains as these tend to have a negative impact on our joints. This is why I have prepared this meal with quinoa, however, you can use rice if you’d prefer.

What does it cost to make lamb stew?

Below I’ve put together a breakdown of the costs, but the total cost to make this meal is R354.49 to feed six people comfortably. That comes down to R59.08 per person. I have deliberately not added the price of the quinoa as most people will use rice that I already have in the house.

  • Lamb @R159.99 / kg = R135.99
  • Onions = R6.56
  • Mushrooms = R35.00
  • Carrots = R9.99
  • Potatoes = R17.99
  • Green beans = R24.99
  • Tin of tomatoes = R18
  • Tomato paste = R10.99
  • Rosemary = R10.99 (our grows in the garden)
  • Liquid Stock = R23.99
  • Red Wine = R60 (I use Wolftrap as it is not too expensive and a decent wine to use in food)
  • Quinoa = R69.95

Rosemary Lamb and Red Wine Stew

5 from 3 votes
Recipe by Basson Laubscher Course: DinnerCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time





A wonderful winter dinner dish that looks and tastes amazing but really only takes 30 minutes to make.


  • 120 ml olive oil

  • 3 teaspoons garlic

  • 850 g lamb chops (neck or bulk chops preferably)

  • 350 g green beans

  • 700 g baby potatoes

  • 500 g carrots (medium-sized)

  • 2 onions

  • 500 g Portabellini mushrooms

  • 400 g (1 tin) Italian whole tomatoes

  • 150 g (3 sachets) tomato paste

  • 250 ml liquid stock (lamb or vegetable)

  • 375 ml red wine

  • 3 tsp salt (to flavour)

  • 2 tsp black pepper (to flavour)

  • 3 sprigs rosemary

  • 2 teaspoons sweet basil

  • 2 teaspoons Italian herbs

  • 2 teaspoons curry powder or masala

  • 1 lemon

  • 1 1/2 cup quinoa or rice


  • Preparation
  • Dice the onions.
  • Chop the carrots into slices.
  • Cut the baby potatoes into halves.
  • Chop off the stems of the green beans.
  • For the Stew
  • Turn on the stove plate that you are going to use to high heat (this is setting number 6 on my stove, but may vary depending on your stove). Place a large pot on the stove plate and add the olive oil and the garlic.
  • When the pan is hot, add in the lamb and spices as well as the juice from the lemon and cook for 5 minutes before adding in your tin of tomatoes.
  • Mix thoroughly before cooking for a further 10 minutes continuing to brown the meat.
  • Once the meat is browned remove from the stove top and set aside to rest.
  • Turn the same stove top to low heat (mine is 2, but may vary depending on what stove you have). Wait 5 minutes for the stove top to cool down before bringing the pot back onto the stove top.
  • Add all of your vegetables to the pot.
  • Add the wine to the pot.
  • Add the tomato paste to the pot.
  • Stir (or shake the pot) to mix all of the ingredients.
  • Let it cook for 3 hours while continuing to check in on your pot during this time. This is to ensure that nothing is sticking to the bottom of the pot.
  • Stir through once more.
  • For the Quinoa
  • Pour 1 1/2 cups of quinoa into a heatproof bowl or dish which has a lid, followed by 1 cup of boiling water or until the quinoa is just covered with the boiling water.
  • Put the lid on and let is stand for 15-18 minutes until the water has been fully absorbed.
  • Dish up and enjoy.

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Looking for more delectable dishes besides this red wine stew to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.