Traditional Lamb Stew

By Addie

From Fort Collins, Colorado, Margery Richmond writes, "This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it." (Taste of Home)

Ingredients

• 1 1/2 pounds lamb stew meat
• 2 tablespoons olive oil, divided
• 3 large onions, quartered
• 3 medium carrots, cut into 1-inch pieces
• 4 small potatoes, peeled and cubed
• 1 can (14 1/2-ounces) beef broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons minced fresh parsley
• 1 1/2 teaspoons minced chives
• 1/2 teaspoon minced fresh thyme

Preparation

Step 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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REVIEWS:

Everyone loved this stew. I plan to make it again for St. Patrick's Day.

Best lamb stew I ever made. Easy, flavorful. Husband loved it.