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Best Ever Lamb Stew

Holidaycooking's picture
Ingredients
  Boneless lamb 2 Pound, cut into 1 inch cubes (For Stew)
  Sugar 1⁄2 Teaspoon
  Oil 1 Tablespoon
  Flour 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 2 Tablespoon
  Salt 1 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Water 2 Cup (32 tbs)
  Dry red wine/Water 1 Cup (16 tbs)
  Worcestershire sauce 1 Teaspoon
  Bay leaf 1
  Carrots 8 , cut into 1 inch pieces
  Celery stalks 4
  Onions 4 Small, quartered
  Potatoes 2 Medium, cut into pieces
Directions

Sprinkle lamb cubes with sugar.
In 5 quart Dutch oven, brown lamb in oil.
Stir in flour, parsley, salt, thyme, pepper and garlic.
Cook 1 minute, stirring constantly.
Gradually stir in water, wine and Worcestershire sauce.
Add bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally.
Stir in vegetables.
Cover; simmer an additional 30 to 45 minutes or until vegetables are tender.
Remove bay leaf.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Holiday

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4.335715
Average: 4.3 (14 votes)

1 Comment

cynthia priiola's picture
great