Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds lamb stew meat

  2. 2 tablespoons olive oil, divided

  3. 3 large onions, quartered

  4. 3 medium carrots, cut into 1-inch pieces

  5. 4 small potatoes, peeled and cubed

  6. 1 can (14-1/2 ounces) beef broth

  7. 1 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1 tablespoon butter

  10. 1 tablespoon all-purpose flour

  11. 1-1/2 teaspoons minced fresh parsley

  12. 1-1/2 teaspoons minced chives

  13. 1/2 teaspoon minced fresh thyme

Instructions Jump to Ingredients ↑

  1. 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 the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the 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. Yield: 4 servings.


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