Lamb Stew
Lamb Stew is a hearty and comforting dish made with tender pieces of lamb simmered slowly with vegetables like potatoes, carrots, and onions in a rich, flavorful broth. It's a classic one-pot meal known for its deep, savory taste and warming qualities, often enjoyed during colder months.
Ingredients
- 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
- 3/4 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
Instructions
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. 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° for 50-60 minutes or until meat and vegetables are tender.
- With a slotted spoon, remove meat and vegetables to a large bowl; set aside and 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.
Nutrition
Calories: 360kcalCarbohydrates: 34gProtein: 27gFat: 13gSaturated Fat: 4gCholesterol: 79mgSodium: 721mgFiber: 4gSugar: 6g
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