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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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We love lamb and this is our favorite lamb stew. Often times, I just use leftovers from a leg of lamb for the meat. Ingredients:
2 tablespoons olive oil |
1 1/2 cups onions, chopped |
4 garlic cloves, minced |
2 lbs lamb stew meat |
4 cups water |
1/2 cup white wine |
2 lbs potatoes, cubed |
5 carrots, cubed |
1 lb mushroom, quartered |
1 (14 1/2 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 1/2 teaspoons black pepper |
2 tablespoons rosemary |
2 tablespoons mint |
Directions:
1. Heat oil in dutch oven over medium heat.
2. Add onion and saute until translucent.
3. Add garlic and saute 2 minutes.
4. Add meat and cook 10 minutes until brown.
5. Add water and wine.
6. Cover, reduce heat, and simmer 1 hour.
7. Cut carrots and potatoes into chunks.
8. Quarter mushrooms.
9. Add rest except herbs.
10. Cover.
11. Cook medium heat for 30 minutes.
12. Add herbs.
13. Simmer 2 minutes.
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