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Lamb Stew

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 90 min
  • $$$
Gatheredtable
adapted from Mary, Gatheredtable Founder

Ingredients

  • 1 1/2 pounds lamb
  • 1 carton beef broth
  • 4 carrots
  • 4 stalks celery
  • 1/2 cup all purpose flour
  • 2 sprigs fresh rosemary
  • 2 cloves garlic
  • freshly ground black pepper and sea salt, to taste
  • 1/4 cup extra virgin olive oil
  • 5 parsnips
  • 5 yukon gold potatoes
  • 1 sweet onion
  • 1 medium turnip

Directions

Prep: 1. Slice celery, carrots, potatoes and turnip. 2. Mix flour, salt and pepper in a bowl. Make: 1. Roll lamb pieces in flour mix. 2. Heat olive oil in large soup pot with lid, and brown each piece of lamb, turning to brown sides evenly. Remove when done and set aside. 3. Add onions and garlic (and more oil if needed) to pot and sauté, scraping into the mix any leftover brown bits. 4. Add beef broth and all chopped vegetables, and return lamb to pot. 5. Bring to low boil, reduce to simmer and leave simmering for about an hour.

Notes

This is usually a Sunday dish at our house as that's the day when we (sometimes) have time for a leisurely stew-making afternoon. Not hard at all to make -- and somehow even better after refrigerated and reheated.

Goes great with these recipes

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Baguette
Simple Green Salad

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