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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Lamb is a great source of protein and adds a delicious flavor to this classic stew. If you can't find it at your grocery store, try using beef stew meat instead. Ingredients:
1/3 cup plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1-1/2 pounds lamb stew meat, cut into 1-inch cubes |
3 tablespoons olive oil, divided |
3 medium onions, chopped |
3 garlic cloves, minced |
4 cups reduced-sodium beef broth |
2 medium potatoes, peeled and cubed |
4 medium carrots, cut into 1-inch pieces |
1 cup frozen peas |
1 teaspoon salt |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
1/2 teaspoon worcestershire sauce |
2 tablespoons water |
Directions:
1. Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
2. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
3. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).
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