Herbed Lamb Stew

By dmscott52

Great stew with delicious flavor. Have made this many times. Can be doubled or tripled. When I used 3 pounds of lamb, I tripled all other ingredients. Also used marinated lamb kabobs from butcher shop, cut into small pieces, the marinade added to the flavor of the stew.

Ingredients

• 1 pound lean boneless lamb, trimmed of fat.
• 1/2 cup chopped onion
• 1 T. cooking oil
• 1-1/2 cups chicken broth
• 1/4 dry white wine
• 1/2 tsp. dried basil, crushed
• 1/2 tsp. dried thyme, crushed
• 1/4 tsp. dry mustard
• 2 carrots, cut into 1-inch pieces
• 2 potatoes, peeled and cubed
• 2 stalks celery, sliced into 1-inch pieces
• 1 cup fresh green beans
• 1 green pepper, cut into 1-inch pieces
• 1 T. cornstarch
• 2 T. cold water

Preparation

Step 1

In Dutch oven brown the meat and onion in hot oil. Drain off fat.Add chicken broth, wine,basil, thyme, and dry mustard. Bring to boiling. Reduce heat; cover and simmer about 30 minutes or until meat is tender. Add carrots, potatoes, celery, beans and green pepper. Cover and simmer for 20-25 minutes or till vegetables are tender. Combine cornstarch and cold water; stir into stew. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.