Lamb Stew

Prep Time: 1 Minutes

Cook Time: 1 Minutes

Ready In: 2 Minutes

Servings: 6

This is an awesome stew. Great for blustery, cold weather.

Ingredients:

2 tablespoons olive oil

2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes

1 yellow onion, quartered

3 garlic cloves, minced

2 1/2 cups chicken stock (homemade chicken stock yields the best result) or 2 1/2 cups canned low sodium chicken broth (homemade chicken stock yields the best result)

1 cup dry white wine

2 tablespoons tomato paste

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 bay leaf

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

3 carrots, cut into 1 1/2-inch pieces

4 small red potatoes, unpeeled and quartered

1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, cut into wedges

1/4 cup cold water

2 tablespoons flour

1/4 cup chopped fresh parsley

fresh rosemary

Directions:

1. Heat the oil in a Dutch oven over medium-high heat.
2. Add in the lamb and stir/saute for 5-10 minutes or until browned.
3. Lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
4. Add in stock and wine; stir to loosen browned bits.
5. Add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
6. Cover and bake in a 350° oven for about 40 minutes.
7. Add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
8. For a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
9. Sprinkle with parsley and garnish with rosemary sprigs.

By RecipeOfHealth.com