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Old-Fashioned Lamb Stew Recipe

Photo by: Taste of Home

"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."

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10-12 Servings
Prep: 20 min. Cook: 3 hours

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless lamb, cut into 3-inch pieces
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tablespoon dried parsley flakes
2 teaspoons dried rosemary, crushed
1/4 teaspoon garlic powder
4 large carrots, cut into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
1 package (10 ounces) frozen peas
1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a large resealable plastic bag, combine flour, salt and pepper; add lamb and toss to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours.
Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 273 calories, 8 g fat (2 g saturated fat), 74 mg cholesterol, 426 mg sodium, 22 g carbohydrate, 4 g fiber, 27 g protein.

Old-Fashioned Lamb Stew published in Taste of Home April/May 1996, p17