Traditional Lamb Stew

Print Recipe

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon;
set aside. Add onions, carrots and remaining oil to pan. cook for 
5 minutes or until onions are
tender, stirring occasionally.  Add potatoes, broth, salt, pepper and lamb. bring to a boil. 

Remove from the heat. Cover and bake at 350*F for 50-60 minutes or until meat and vegetables
are tender.

With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices
into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth.
Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings. 


Print Recipe