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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Fort Collins, Colorado, Margery Richmond writes, This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. Ingredients:
1-1/2 pounds lamb stew meat |
2 tablespoons olive oil, divided |
3 large onions, quartered |
3 medium carrots, cut into 1-inch pieces |
4 small potatoes, peeled and cubed |
1 can (14-1/2 ounces) beef broth |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/2 teaspoons minced fresh parsley |
1-1/2 teaspoons minced chives |
1/2 teaspoon minced fresh thyme |
Directions:
1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.
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