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Old Fashioned Lamb Stew's picture
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boneless lamb 3 Pound, cut into 3 inch pieces
  Cooking oil 2 Tablespoon
  Canned diced tomatoes 28 Ounce, undrained (1 Can)
  Onion 1 Medium, cut in eighths
  Dried parsley flakes 1 Tablespoon
  Dried rosemary 2 Teaspoon, crushed
  Garlic powder 1⁄4 Teaspoon
  Carrots 4 Large, cut into 1/2 inch pieces
  Potatoes 4 Medium, peeled and cut into 1 inch pieces
  Frozen peas 10 Ounce (1 Package)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)

In a large resealable plastic bag, combine the flour, salt and pepper; add lamb and toss to coat.
In a Dutch oven, brown the lamb in oil; drain.
Add the tomatoes, onion, parsley, rosemary and garlic powder.
Cover and simmer for 2 hours.
Add the carrots and potatoes; cover and cook 1 hour longer or until the meat is tender.
Add peas and mushrooms; heat through.
Thicken if desired.

Recipe Summary

Side Dish

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