Springtime Lamb Stew

Name: Springtime Lamb Stew
Ingredients: 2 tablespoons olive oil; 1 lb lean lamb, cubes; salt; pepper; 2 garlic cloves, minced; 3 cups diced frozen hash browns with onions and peppers (Ore-Ida Potatoes O'Brien); 2 tablespoons all-purpose flour; 2 (14 1/2 ounce) cans beef broth; 2 tablespoons red wine; 1 cup chopped carrot; 12 cup frozen peas; 14 cup chopped of fresh mint

12 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 lb lean lamb, cubes
salt
pepper
2 garlic cloves, minced
3 cups diced frozen hash browns with onions and peppers (Ore-Ida Potatoes O'Brien)
2 tablespoons all-purpose flour
2 (14 1/2 ounce) cans beef broth
2 tablespoons red wine
1 cup chopped carrot
12 cup frozen peas
14 cup chopped of fresh mint

Directions

1

Let the olive oil get heated in a large soup pot over medium-high heat.
2

Add in lamb cubes; cook, stirring occasionally, 3-4 minutes or until well browned.
3

Season with salt and pepper; stir in garlic.
4

Add in frozen potatoes; stir and cook 1 minute until the potatoes are heated.
5

Stir in the flour; make sure it is well distributed.
6

Add in beef broth, wine, carrots, and peas; bring to a boil, stirring constantly to scrape up any browned bits stuck to the bottom of the pot.
7

Lower heat to med-low, cover, and simmer 25-30 minutes or until lamb and carrots are tender.
8

Ladle stew into shallow bowls; sprinkle some chopped mint on top of each serving.