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Beef and Lamb Stew

I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.—Dennis Kuyper, Creston, Iowa
  • Total Time
    Prep: 50 min. + marinating Cook: 8-1/2 hours
  • Makes
    12 servings (3 quarts)


  • 1/2 cup dry red wine or beef broth
  • 1/2 cup olive oil
  • 4 garlic cloves, minced, divided
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons dried thyme, divided
  • 1-1/4 teaspoons dried marjoram, divided
  • 3/4 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon pepper, divided
  • 1 pound beef stew meat, cut into 1- inch cubes
  • 1 pound lamb stew meat, cut into 1-inch cubes
  • 10 small red potatoes, halved
  • 1/2 pound medium fresh mushrooms, halved
  • 2 medium onions, thinly sliced
  • 2 cups fresh cauliflowerets
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 cups cut fresh green beans
  • 3 medium carrots, cut into 1/2-inch slices
  • 1 celery rib, thinly sliced
  • 1 cup beef broth
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons sugar
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • 6 cups hot cooked brown rice


  • In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.
  • In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
  • Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top.
  • Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.
Nutrition Facts
1 cup: 377 calories, 12g fat (3g saturated fat), 48mg cholesterol, 499mg sodium, 44g carbohydrate (5g sugars, 7g fiber), 22g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.

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  • fathermom
    Oct 29, 2011

    For all those vegetables, one cup of liquid is not even close to being enough. I have a large slow cooker; it was packed so full I had to squash it down to get the lid on; after 9 hours the meat was dry, the veggies were cooked nicely (although they didn't look nearly as appetizing as what shows in the picture!), but there was not nearly enough liquid to add cornstarch to in order to make any kind of gravy; although I suppose I could drain the vegetables, make a gravy with what liquid there is, and then add it back. But the meat is really quite inedible. It could be my crock pot, I suppose, but even looking at it from the beginning, I was skeptical that it would work.