Best Ever Lamb Stew Recipe
Ingredients
2 lb. boneless lamb for stew, cut into 1 inch cubes
1/2 teaspoon sugar
1 tablespoon oil
1/3 cup flour
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 garlic clove, minced
2 cups water
1 cup dry red wine or water
1 teaspoon Worcestershire sauce
1 bay leaf
6 to 8 carrots, cut into 1 inch pieces
4 celery stalks, cut into 1 inch pieces
4 small onions, quartered
2 to 3 medium unpeeled potatoes, cut into pieces
Directions
Sprinkle lamb cubes with sugar.
In 5 quart Dutch oven, brown lamb in oil.
Stir in flour, parsley, salt, thyme, pepper and garlic.
Cook 1 minute, stirring constantly.
Gradually stir in water, wine and Worcestershire sauce.
Add bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally.
Stir in vegetables.
Cover; simmer an additional 30 to 45 minutes or until vegetables are tender.
Remove bay leaf.
In 5 quart Dutch oven, brown lamb in oil.
Stir in flour, parsley, salt, thyme, pepper and garlic.
Cook 1 minute, stirring constantly.
Gradually stir in water, wine and Worcestershire sauce.
Add bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally.
Stir in vegetables.
Cover; simmer an additional 30 to 45 minutes or until vegetables are tender.
Remove bay leaf.
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