Traditional Lamb Stew Recipe

Ingredients

• 1-1/2 pounds lamb stew meat
• 2 tablespoons Crisco® Pure 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 all-purpose flour
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced chives
• 1/2 teaspoon minced fresh thyme

Directions

• 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.
• Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
• 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.
• 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.

Traditional Lamb Stew published in Taste of Home April/May 2004, p19