TIM'S LAMB STEW

Tim's Lamb Stew image

Hearty and tasty, this recipe is simple and the stew tastes great heated up a second (or third) time. The onion can be omitted for those allergic to such things. Boneless lamb shoulder can be cut into cubes if your butcher doesn't have lamb cut for stew.

Provided by Vikad

Categories Soups, Stews and Chili Recipes Stews

Time 2h30m

Yield 10

Number Of Ingredients 10

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Ingredients

1 (14.5 ounce) can beef broth
2 pounds lamb stew meat, cubed
1 ½ tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
2 pounds potatoes, peeled and sliced
1 ½ pounds carrots, peeled and diced
1 medium onion, finely chopped
6 tablespoons all-purpose flour
¼ cup corn oil

Steps:

In a large saucepan over medium heat, mix the beef broth, lamb, parsley, and thyme. Season with salt and pepper. Cover, and cook 30 minutes, stirring occasionally.
Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.
In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 27.1 g, Cholesterol 59 mg, Fat 10.7 g, Fiber 4.3 g, Protein 21.9 g, SaturatedFat 2.5 g, Sodium 244.7 mg, Sugar 4.4 g