LAMB STEW

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 pounds lamb cubes
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • Salt and black pepper
  • 1 teaspoon each of celery salt and garlic powder
  • 1 bay leaf
  • 1 teaspoon parsley
  • ½ teaspoon rosemary
  • 2 to 3 cups beef broth
  • 1 cup frozen peas
  • Cut Up:
  • 8 new potatoes
  • 4 carrots, 1½-inch long
  • 1 cups green beans, 1-inch long
  • 3 large onions, chunked
  • 2 large tomatoes, chunked

Directions

  • 1. Steam the potatoes and carrots together then steam the green beans.
  • 2. Heat oil in a large heavy skillet over medium-high heat; add lamb cubes and brown. Remove lamb
  • (leaving oil in skillet) and put in a Dutch oven.
  • 3. Sprinkle lamb with sugar and caramelize over high heat. Sprinkle with flour and brown, stirring often.
  • Add seasonings, beef broth, and tomatoes; bring to a simmer, cover, and slow simmer for ½ hour.
  • 4. In the meantime, add a little more oil to the skillet, add the onions, and sauté lightly. Add to meat
  • mixture then add peas; cook for 10 to l5 minutes.
  • 5. Make a 50-50 flour and water mixture; add to stew and stir until sauce thickens.

Notes

Categories: Lamb/Sheep 

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