Recipe

Lamb Stew Recipe

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Ingredients

2 1/2 c chicken stock or canned low sodium chicken broth (homemade chicken stock yields the best result) .
3 carrots, cut into 1 1/2-inch pieces .
1/4 tsp pepper (or to taste) .
1 tbsp sliced fresh thyme .
1 c dry white wine .
4 small red potatoes, unpeeled & quartered .
1/4 c sliced fresh parsley .
1/4 c cold water .
1 tbsp sliced fresh rosemary .
2 tbsps olive oil .
1 yellow onion, quartered .
1/2 tsp salt (or to taste) .
3 garlic cloves, minced .
2 tbsps tomato paste .
2 lbs lamb shoulder, trimmed of fat & cut into 1-inch cubes .
2 tbsps flour .
fresh rosemary .
1 green bell pepper or red bell pepper or yellow bell pepper, cut into wedges .
1 bay leaf

Directions

Step #1 Heat the oil in a Dutch oven over medium-high heat.
Step #2 Add in the lamb & stir/saute for 5-10 mins or until browned.
Step #3 Lower heat to medium; add in onion & garlic; stir/saute for about 5 mins or until tender.
Step #4 Add in stock & wine; stir this to loosen browned bits.
Step #5 Add in tomato paste, seasonings, & carrots; stir this to mix; bring to a boil.
Step #6 Cover up & bake in a 350° oven for about 40 mins.
Step #7 Add potatoes & bell pepper; stir this to mix; bake covered for about 25 mins or until meat & vegetables are tender; remove bay leaf.
Step #8 For a thicker sauce, mix water & flour together; then stir in theto juices; cook for 5 more mins.
Step #9 Sprinkle top with parsley & garnish with rosemary sprigs.
Enjoy the Lamb Stew recipe