You are here

Shepherd's Stew

Thrifty.Chef's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Yellow onion 1 Large, peeled and coarsely chopped
  All-purpose potatoes 3 Small, peeled and cut into 1-inch cubes
  Carrots 4 Medium, peeled and cut into 1/2-inch cubes
  All purpose flour 2 Tablespoon
  Beef broth 1 1⁄4 Cup (20 tbs)
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Cubed cooked lamb 2 Cup (32 tbs)
  Frozen baby green peas 10 Ounce, thawed (1 Package)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Heat the oil in a 2-quart saucepan over moderate heat. Add the onion, potatoes, and carrots, and cook, uncovered, for 5 minutes, or until the onion is soft. Sprinkle the vegetables with the flour, and cook, stirring, for 1 minute.
2. Gradually add the beef broth, stirring constantly, then the rosemary. Bring to a boil, partially cover the saucepan, lower the heat, and simmer, stirring occasionally, for 15 minutes, or until the carrots and potatoes are almost tender.
3. Uncover, add the lamb, peas, salt, and pepper, and mix well. Simmer for 5 more minutes. Serve with a fresh green salad and some crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Lamb
Interest: 
Healthy

Rate It

Your rating: None
4.08889
Average: 4.1 (18 votes)