Traditional Lamb Stew

Name: Traditional Lamb Stew
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 397 grams can beef broth; 3 mediums carrots, cut into 1-inch pieces; 1 teaspoon minced chives; 1 Tbsp all-purpose flour; 1 teaspoon minced fresh parsley; 1 teaspoons minced fresh thyme; 454 grams lamb stew meat; 2 Tbsps olive oil, divided; 3 larges onions, quartered; 0 teaspoons pepper; 4 smalls potatoes, peeled and cubed; 1 teaspoon salt

Traditional Lamb Stew might be just the main course you are searching for. One portion of this dish contains roughly 31g of protein, 16g of fat, and a total of 429 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up lamb stew meat, pepper, potatoes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink.

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Meat

Cooking Oil

Equipment you will use

Dutch Oven

Remove with a slotted spoon; set aside.

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Slotted Spoon

Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally.

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Carrot

Onion

Cooking Oil

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Frying Pan

Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.

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Potato

Pepper

Broth

Lamb

Salt

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

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Vegetable

Meat

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Oven

With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm.

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Vegetable

Meat

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Slotted Spoon

Bowl

Pour pan juices into another bowl; set aside.

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Bowl

Frying Pan

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.

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Vegetable

Parsley