- 2 pounds lean lamb stew meat, cut into 1-inch pieces
- 1/2 cup chopped onion
- 4 to 6 medium potatoes, peeled and diced
- 4 carrots, diced
- 1-1/4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup diced celery
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 to 2 bay leaves
- In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving. Yield: 8 servings (2 quarts).
Originally published as Lamb and Potato Stew in Bountiful Harvest Cookbook 1994, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Lamb and Potato Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 30, 2013
"I would make this recipe again and again it's so good"