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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 pounds boneless lamb shoulder, cut into 1 inch cubes

  3. 1 tbsp. minced fresh parsley leaves

  4. 1 tsp. dried thyme

  5. 6 cups chicken broth

  6. 3 pounds russet potatoes, peeled and diced

  7. 1 large onion, peeled and finely chopped

  8. 1 pound carrots, peeled and diced

  9. 1 bunch celery, diced

  10. 6 tbsp. all purpose flour

  11. 1/4 cup vegetable oil

  12. 1/2 tsp. salt

  13. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Combine lamb, parsley, thyme and 4 cups broth in a large pot. Cover and simmer 90 minutes. Add potatoes, onion, carrots, celery and remaining 2 cups broth. Cover and simmer 1 hour. Whisk together flour and oil in a small bowl until smooth. Stir the flour mixture into the stew along with the salt and pepper. Simmer 3 to 5 minutes until thickened. Serve hot.

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