Belgian Lamb Stew Recipe




 Cooking oil2 Tablespoon
 Boneless lamb2 Pound, cut into 1-inch cubes
 Garlic2 Clove (10 gm), minced
 Onion1 Large, chopped
 Water1 1⁄2 Cup (24 tbs)
 Canned condensed beef broth10 1⁄2 Ounce (1 Can)
 Salt1 Teaspoon
 Bay leaf1
 Dried thyme1⁄2 Teaspoon, crushed
 Ground cloves1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon
 Potatoes8 Small (Tiny Ones)
 Turnips4 Small, quartered
 Belgian endive3 Bunch (300 gm)
 Cornstarch3 Tablespoon
 Cold water3 Tablespoon
 Snipped parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3252 Calories from Fat 864

% Daily Value*

Total Fat 97 g148.8%

Saturated Fat 27.9 g139.3%

Trans Fat 0 g

Cholesterol 777.2 mg

Sodium 5440.8 mg226.7%

Total Carbohydrates 309 g103%

Dietary Fiber 45.6 g182.3%

Sugars 35.1 g

Protein 298 g596%

Vitamin A 146.4% Vitamin C 544.4%

Calcium 52.5% Iron 94%

*Based on a 2000 Calorie diet


In 4 1/2-quart Dutch oven heat cooking oil over medium heat.
Add half of the lamb, turning to brown on all sides, Remove lamb; set aside.
Cook remaining lamb and garlic till browned.
Add first half of lamb and onion; cook till onion is tender,
Add the 1 1/2 cups water, the beef broth, salt, bay leaf, thyme, cloves, and pepper.
Bring to boiling; simmer, covered, 40 minutes.
Add unpeeled potatoes and turnips; simmer, covered, 30 minutes more.
Trim off base of each bunch of endive; slice into 1/2-inch lengths.
Place endive atop stew; simmer 5 to 8 minutes.
Stir cornstarch into the 3 tablespoons cold water.
Add to stew.
Bring to boiling over medium heat, stirring constantly; boil 1 minute.
Stir in the snipped parsley