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Microwave Lamb Stew

Microwaverina's picture
Ingredients
  Cornstarch 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boneless lamb shoulder 2 1⁄2 Pound, cut into 1/2 inch cubes
  Potatoes 2 , peeled and cut into 1 inch cubes
  Carrots 2 Medium, peeled and cut into 2 inch cubes
  Onion 1 Large, peeled and cut into 2 inch cubes
  Hot water 1 1⁄2 Cup (24 tbs)
  Snipped parsley 2 Tablespoon
  Instant beef bouillon granules 1 Tablespoon
  Bay leaves 2
  Bouquet sauce 1⁄2 Teaspoon
  Apples 2 Medium, cored, diced
  Frozen peas 10 Ounce (1 Package)
Directions

Place cornstarch, salt and pepper in 5-qt casserole.
Add lamb, tossing to coat.
Stir in remaining ingredients except apples and peas; cover.
Microwave at High 10 minutes.
Stir.
Reduce power to 50% (Medium).
Microwave, covered, 30 minutes, stirring every 10 minutes.
Add apples and peas.
Microwave, covered, 15 to 30 minutes, or until meat and vegetables are tender, stirring 2 or 3 times.
Spoon into two freezer containers.
Label and freeze no longer than 4 months.
To serve, remove from one container and place in 2-qt casserole.
Cover.
Microwave at 70% (Medium-High) 20 to 28 minutes, or until heated, breaking apart as soon as possible and stirring 3 or 4 times during cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sauce
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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