Traditional Lamb Stew

Name: Traditional Lamb Stew
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

13 ingredients

4 steps

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

Directions

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.
2

Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
3

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.
4

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.

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