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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set. My husband and I have a son, 11. -Jeanne Dahling, Elgin, Minnesota Ingredients:
6 tablespoons king arthur unbleached all-purpose flour, divided |
1 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 pounds lamb stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
3 cups water |
1/2 teaspoon dill weed |
8 pearl onions, peeled |
3 medium carrots, cut into 1-inch pieces |
2 large potatoes, peeled and cubed |
1/2 cup half-and-half cream |
hot biscuits |
Directions:
1. In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
2. In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
3. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
4. In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 6 servings.
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