Lamb Stew

Name: Lamb Stew
Ingredients: 1 1/2 lb. lamb, cut in 1-inch cubes; 1 clove garlic, minced; 2 Tbsp. olive oil; 1/2 c. sherry; 1 bay leaf; 1 tsp. basil; 1 tsp. oregano; 1/2 tsp. pepper; 1/2 tsp. allspice; 2 medium potatoes, pared and cut into cubes; 2 medium carrots, scraped and sliced; 2 stalks celery, sliced; 1 medium onion, cut in small wedges; 1 can tomatoes, chopped (add liquid also); 1/2 c. mushrooms; cornstarch; water

17 ingredients

6 steps

Ingredients

1 1/2 lb. lamb, cut in 1-inch cubes
1 clove garlic, minced
2 Tbsp. olive oil
1/2 c. sherry
1 bay leaf
1 tsp. basil
1 tsp. oregano
1/2 tsp. pepper
1/2 tsp. allspice
2 medium potatoes, pared and cut into cubes
2 medium carrots, scraped and sliced
2 stalks celery, sliced
1 medium onion, cut in small wedges
1 can tomatoes, chopped (add liquid also)
1/2 c. mushrooms
cornstarch
water

Directions

1

Brown lamb and garlic in hot oil.
2

Add sherry and enough water to barely cover lamb, bay leaf, basil, oregano, pepper and allspice.
3

Simmer 1 hour.
4

Add rest of ingredients, except cornstarch and water, and simmer until vegetables are tender.
5

If stew needs thickening, combine 2 tablespoons cornstarch with 2 tablespoons water and add to stew while stirring.
6

This recipe can also be used for beef stew.