Traditional Lamb Stew

This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it.


4 servings


1 1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1 inch pieces
4 small potatoes, peeled and cubed
1 (14.5 ounce) can beef broth
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme


Preheat oven to 350°F (177°C). In a Dutch oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon; set aside. Add onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. add potatoes, broth, salt, pepper and lamb. bring to a boil. Remove from the heat.

Cover and bake for 50 to 60 minutes or until meat and vegetables are tender. With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl; set aside.

In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

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