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Lamb and Potato Stew

 Lamb and Potato Stew
My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!
8 ServingsPrep: 5 min. Bake: 1-1/2 hours

Ingredients

  • 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

Directions

  • 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).
Nutritional Facts: 1 serving (1 cup) equals 266 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 606 mg sodium, 26 g carbohydrate, 4 g fiber, 26 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum

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Lamb and Potato Stew (continued)

Wine (continued)
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