MI Coop Kitchen

Lamb Stew

Recipe by
Presque Isle Electric & Gas Co-op  
1 1/2 hours
Prep: 15 minutes | Cook: 1 hour 15 minutes | Servings: 8-12

Ingredients

  • 3 pound boneless lamb cut in 1-inch cubes
  • 5-6 cups water
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 8 to 12 medium carrots cut into 1-inch lengths
  • 6 shallots cut in half crosswise or 12 tiny onions or equivalent onion chunks
  • 6 small potatoes , pared and quartered
  • 1 teaspoon dried basil
  • 5 ounces frozen peas
  • 3 tablespoon snipped parsley

Directions

  1. Coat meat generously with flour. In large pot, brown meat in hot, light olive oil. Add 4 cups water, garlic, salt, pepper.
  2. Scrape rue from bottom of pan and sprinkle flour into pot. (I do not measure the flour, but there is generally 1 to 2 tablespoons of flour left from the flouring of the meat.) Cover and simmer 45 minutes or until meat is almost tender.
  3. Add carrots, shallots or onions, potatoes, basil and 1 to 2 cups water. Bring to almost a boil. Turn down to simmer, cover and cook for 20 minutes or until vegetables are done.
  4. Add peas and parsley. Cook 5 min. uncovered. Season with salt and pepper.
  5. Serve!

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