Spring lamb stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; (1/4 stick) |
| 1 | pounds | Lamb stew meat |
| 2 | tablespoons | All purpose flour |
| 12 | Boiling onions; peeled | |
| 5 | mediums | Russet potatoes; peeled, quartered |
| 2 | larges | Carrots; peeled, cut into |
| ; 1-inch pieces | ||
| 10 | smalls | Bay leaves |
| 2 | teaspoons | Dried thyme |
| 2 | cups | Canned beef broth |
| ½ | cup | Chopped fresh parsley |
Directions
Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and saute until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.
Serves 4.
Bon Appetit May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.