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Shepherd's Stew

Thrifty.Chef's picture
  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

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: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1813 Calories from Fat 622

% Daily Value*

Total Fat 70 g107.8%

Saturated Fat 16.4 g82%

Trans Fat 0 g

Cholesterol 196.8 mg65.6%

Sodium 3587.1 mg149.5%

Total Carbohydrates 202 g67.3%

Dietary Fiber 38.5 g154.2%

Sugars 29.1 g

Protein 107 g213.5%

Vitamin A 933.7% Vitamin C 248%

Calcium 25.4% Iron 62.8%

*Based on a 2000 Calorie diet

Shepherd's Stew Recipe