The Hampstead Butcher & Providore

Portuguese Lamb Stew (Guisado)

Posted Friday 29th March 2024


  • 2.2 lb of lamb cut into pieces 
  • 2 onions chopped 
  • 4 cloves of garlic chopped 
  • 2 bay leaves 
  • 1 sprig of thyme 
  • Salt and pepper to taste 
  • 2 tablespoons of olive oil 
  • 2 tablespoons of flour 
  • 2 cups of red wine 
  • 2 cups of beef broth 
  • 4 carrots sliced 
  • 1.1 lb of potatoes peeled and diced 
  • Parsley chopped for sprinkling 


Marinate the lamb: In a large bowl, toss the lamb with salt, pepper, garlic, bay, and thyme. Cover and refrigerate for a few hours or overnight.

Brown the lamb: In a large pot over high heat, heat the olive oil and brown the lamb pieces on all sides, working in batches if needed. Transfer to a plate and set aside. 

Make the sauce: In the same pot over medium heat, cook the onion until soft, stirring occasionally. Sprinkle the flour and cook for another minute, stirring well. Add the wine and broth and bring to a boil, scraping up any browned bits from the bottom of the pot. 

Simmer the stew: Return the lamb and any juices to the pot, along with the marinade. Lower the heat and cover with a lid. Simmer for about an hour and a half, or until the lamb is fork-tender. 

Add the veggies: Stir in the carrots and potatoes and cook for another half hour, or until they are soft. If the stew is too thick, add more broth or water as needed. If it’s too thin, simmer uncovered until reduced to your liking. 

Serve: Discard the bay and thyme and transfer the stew to a serving platter or individual bowls. Sprinkle with parsley and enjoy! 



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