Rosemary Lamb Stew

By charlotteh371

Ingredients

• 1 cup chopped yellow onion $
• 1 tablespoon olive oil $
• 1 (8-oz.) package sliced fresh mushrooms $
• 1 cup sliced carrots $
• 2 1/2 cups diced cooked lamb
• 2 garlic cloves, minced
• 1 (14 1/2-oz.) can stewed tomatoes $
• $
• 1/2 cup chicken broth $
• 1 fresh rosemary sprig
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper $
• Hot cooked rice

Preparation

Step 1

Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over hot cooked rice.