TIM'S LAMB STEW
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
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
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