Old-Fashioned Lamb Stew Recipe

Old-Fashioned Lamb Stew Recipe
Old-Fashioned Lamb Stew Recipe photo by Taste of Home
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Old-Fashioned Lamb Stew Recipe

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"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."
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
10-12 servings
TOTAL TIME:
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 cooking 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 an 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.
Originally published as Old-Fashioned Lamb Stew in Taste of Home April/May 1996, p17

Nutritional Facts

1 cup: 273 calories, 8g fat (2g saturated fat), 74mg cholesterol, 426mg sodium, 22g carbohydrate (7g sugars, 4g fiber), 27g protein.

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  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds boneless lamb, cut into 3-inch pieces
  • 2 tablespoons cooking 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 an cut into 1-inch pieces
  • 1 package (10 ounces) frozen peas
  • 1 can (4 ounces) mushroom stems and pieces, drained
  1. 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.
Originally published as Old-Fashioned Lamb Stew in Taste of Home April/May 1996, p17

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