Stufat de Miel is a traditional Romanian lamb stew prepared for Easter. It features tender lamb slow-cooked with fresh spring onions or leeks, garlic, and herbs in a rich tomato-based sauce. This comforting dish is a staple in Romanian households during the festive season, celebrating the arrival of spring with fresh and seasonal ingredients.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: 2 hours 25 minutes
Ingredients (For Four People)
- 1.5 kg (3.3 lbs) lamb (shoulder or leg, cut into large chunks)
- 3 tablespoons vegetable oil
- 4-5 large leeks (or green onions), chopped
- 1 head of garlic, peeled and minced
- 2 tablespoons tomato paste
- 1 cup fresh tomatoes, diced (or 1 can diced tomatoes)
- 1 cup lamb or beef broth (or water)
- 2 bay leaves
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper, to taste
- Juice of 1 lemon (optional, for brightness)
Note: 1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Season and brown the lamb
Season the lamb pieces generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb on all sides for about 6-8 minutes. Remove the lamb from the pot and set it aside.
Step 2: Sauté the leeks and garlic
In the same pot, add the chopped leeks and garlic. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
Step 3: Add tomato paste and fresh tomatoes
Stir in the tomato paste and cook for 2-3 minutes to develop its flavor. Then add the fresh diced tomatoes (or canned tomatoes) and cook for another 5 minutes.
Step 4: Deglaze and simmer
Pour the broth (or water) to deglaze the pot, scraping up any browned bits from the bottom. Return the browned lamb to the pot, along with the bay leaves and thyme. Bring the mixture to a simmer.
Step 5: Slow-cook the lamb
Cover the pot, reduce the heat to low, and let the lamb stew gently for 1.5 to 2 hours or until the meat is tender and falls apart quickly. If the stew becomes too thick, add more broth to maintain the consistency.
Step 6: Add herbs and finish the stew
Once the lamb is tender, stir in the chopped dill and parsley. Adjust the seasoning with salt, pepper, and lemon juice if desired. Let the stew simmer uncovered for another 10 minutes to allow the flavors to meld.
Step 7: Serve
Serve the lamb stew hot, garnished with additional fresh herbs. This dish pairs perfectly with mashed potatoes, polenta, or crusty bread.
Tips and Tricks
- To brighten the flavors and add an extra touch of freshness, add a splash of lemon juice at the end.
- If using spring onions instead of leeks, make sure to sauté them gently as they are more delicate.
- You can prepare the stew a day ahead—the flavors only improve with time.
Serving Suggestions
This Romanian lamb stew is traditionally served with polenta or mashed potatoes to soak up the rich, flavorful sauce. Fresh bread is also an excellent accompaniment for dipping into the stew.
Wine Pairing
- Typical Wine: Pair with a light red wine like Pinot Noir or a dry white wine like Sauvignon Blanc.
- Bulgarian Wine: Try a Mavrud for a robust complement to the rich flavors of the lamb.
Nutritional Information (Per Serving)
- Calories: 550
- Protein: 38g
- Fat: 35g
- Carbohydrates: 15g
Dietary Modifications
- Gluten-Free: The stew is naturally gluten-free when using gluten-free broth.
- Dairy-Free: This dish is naturally dairy-free.
About the Dish
Stufat de Miel is a cherished traditional Romanian dish, particularly associated with Easter, one of the most important holidays in the Romanian calendar. The dish is symbolic of renewal and the arrival of spring, much like Easter, which celebrates rebirth. Lamb, the central ingredient, holds deep cultural and religious significance, representing purity and sacrifice in many Christian traditions. The slow-cooked stew makes the lamb incredibly tender, absorbing the rich flavors of garlic, leeks, and herbs.
The combination of leeks and garlic, often the first fresh vegetables of spring, is a hallmark of this dish. Using these early-season ingredients highlights the connection between Romanian cuisine and the cycles of nature. The vibrant flavors of dill and parsley add brightness to the stew, complementing the savory richness of the lamb. Stufat de Miel’s hearty, fragrant, and comforting qualities make it an essential part of Romanian Easter celebrations, with families gathering around the table to share in its warmth.
This dish showcases the unique flavors of Romanian cuisine and honors the traditions and rhythms of the Romanian countryside, where lambs are often raised in the spring. Each bite of Stufat de Miel carries a sense of history, as the dish has been passed down through generations, becoming a culinary bridge between past and present.
Cultural Context
In Romania, lamb is not just a common ingredient—it plays a pivotal role in many religious and cultural celebrations, particularly Easter, known as Paște in Romanian. The Easter lamb symbolizes the sacrifice of Christ and the promise of resurrection, making lamb dishes, such as Stufat de Miel, a centerpiece of the holiday feast. Easter marks the end of Lent, a period of fasting and reflection, and the celebration with lamb reflects the richness of the foods that people can enjoy after this solemn time.
The recipe for Stufat de Miel varies slightly from region to region, but its core elements remain the same: lamb, garlic, leeks or spring onions, and fresh herbs. This dish is prepared with care and attention, often as part of a larger Easter meal that includes eggs, cozonac (sweet bread), and red wine. Using fresh herbs, especially dill and parsley, underscores the freshness and renewal of springtime in Romania. At the same time, the long, slow cooking method reflects the patience and care with which traditional Romanian meals are prepared.
Stufat de Miel is more than just a meal—it symbolizes togetherness and family. It is prepared knowing that it will be shared around a table, with each bite telling the story of Romanian traditions and the importance of family celebrations. The dish satisfies hunger and nurtures the soul, embodying the essence of Romanian hospitality and the close-knit nature of its communities.
