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French Lamb Or Veal Stew

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Ingredients
  Lamb stew meat/Veal stew meat 2 Pound, cut into 1 inch pieces
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salad oil 3 Tablespoon
  Onion 1 Medium, sliced
  Thin lemon slices 4
  Bouquet garni 1 (3 Parsley Sprigs, 1 Small Garlic Clove, 1 Tablespoon Chopped Celery, And 1/2 Teaspoon Dried Rosemary Leaves)
  Tomato sauce 3 Tablespoon
  Boiling water/Beef bouillon 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Olives 12 , pitted (Green / Black Variety)
  Chopped parsley 1⁄3 Cup (5.33 tbs)
Directions

Trim meat free of excessive fat and gristle.
Combine flour, salt, and pepper.
Dredge meat with seasoned flour.
Heat oil in heavy saucepan or Dutch oven.
Brown meat in it on all sides.
Add onion and cook over low heat until soft.
Add lemon slices, bouquet garni, tomato sauce, and just enough water to cover meat.
Bring to a boil.
Reduce heat.
Simmer, covered, over low heat for 45 minutes.
Add olives and parsley and simmer for 20 minutes longer, or until meat is tender.
Stir frequently and, if necessary, add a little more water to prevent sticking.
Serve with boiled noodles and a tossed green salad.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
35 Minutes
Cook Time: 
75 Minutes
Ready In: 
110 Minutes
Servings: 
6

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