Lamb Stew

Name: Lamb Stew
Ingredients: 2 tablespoons olive oil; 2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes; 1 yellow onion, quartered; 3 garlic cloves, minced; 2 12 cups chicken stock (homemade chicken stock yields the best result) or 2 12 cups canned low sodium chicken broth (homemade chicken stock yields the best result); 1 cup dry white wine; 2 tablespoons tomato paste; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 bay leaf; 12 teaspoon salt (or to taste); 14 teaspoon pepper (or to taste); 3 carrots, cut into 1 1/2-inch pieces; 4 small red potatoes, unpeeled and quartered; 1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, cut into wedges; 14 cup cold water; 2 tablespoons flour; 14 cup chopped fresh parsley; fresh rosemary

19 ingredients

9 steps

Ingredients

2 tablespoons olive oil
2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes
1 yellow onion, quartered
3 garlic cloves, minced
2 12 cups chicken stock (homemade chicken stock yields the best result) or 2 12 cups canned low sodium chicken broth (homemade chicken stock yields the best result)
1 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 bay leaf
12 teaspoon salt (or to taste)
14 teaspoon pepper (or to taste)
3 carrots, cut into 1 1/2-inch pieces
4 small red potatoes, unpeeled and quartered
1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, cut into wedges
14 cup cold water
2 tablespoons flour
14 cup chopped fresh parsley
fresh rosemary

Directions

1

Heat the oil in a Dutch oven over medium-high heat.
2

Add in the lamb and stir/saute for 5-10 minutes or until browned.
3

Lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
4

Add in stock and wine; stir to loosen browned bits.
5

Add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
6

Cover and bake in a 350 oven for about 40 minutes.
7

Add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
8

For a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
9

Sprinkle with parsley and garnish with rosemary sprigs.