6 traditional lamb stew Recipes

lamb stew meat, olive oil, divided, onions, quartered, carrots , cut into 1-inch pieces, potatoes, peeled and cubed, beef broth, salt, pepper, butter, king arthur unbleached all-purpose flour, minced fresh parsley, minced chives, minced fresh thyme

lamb , cut into cubes, carrots peeled and chopped, handfuls of pearl barley, onions, diced finely, chicken or vegetable stock cube, dissovled in 500ml of hot water, bay leaf, potatoes, cut into big chunks, salt and pepper to taste, fresh parsley

boneless lamb shoulder, trimmed and cut into 1-inch pieces, minced fresh parsley leaves, dried thyme, crumbled, chicken broth, boiling potatoes, peeled and quartered, onion, finely chopped, carrot, peeled and cut into 1/2-inch pieces, stalks celery, trimmed and ribs cut into 1/2-inch pieces, all-purpose flour, vegetable oil

boned lamb (lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices (lamb is traditional), peeled potatoes, thinly sliced (a mandolin slicer works best), onions, thinly sliced, salt and pepper, each layer to taste, fresh parsley, chopped fresh thyme or 1/2 tsp dried thyme, water