Lamb Carrot And Green Bean Stew Recipe
In my opinion to call yourself a chef one must have personal recipe of Lamb Carrot And Green Bean Stew, just like I do. A lip-smacking Main Dish, this Lamb Carrot And Green Bean Stew completes your spread. This Lamb Carrot And Green Bean Stew recipe is sure to sweep you off your feet!
Ingredients
2 tablespoons unsalted margarine
1 pound boneless lean lamb shoulder, cut into 1 inch cubes
4 small white onions, peeled
1 clove garlic, minced
2 cups low sodium beef broth
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon black pepper
2 medium size carrots, peeled and cut into 1 inch cubes
2 small baking potatoes, peeled and cut into 1 inch cubes
2 tablespoons flour
1 cup fresh or frozen cut green beans
Directions
Melt the margarine in a large heavy saucepan over high heat.
When it bubbles, add the lamb and stir to brown well on all sides about 5 minutes.
Using a slotted spoon, transfer the lamb to paper towels to drain.
Reduce the heat to moderate, add the onions, and brown, stirring often about 8 minutes.
During the last 2 minutes, stir in the garlic.
Add the beef broth to the pan and stir for 1 minute, scraping up any browned bits.
Return the lamb to the pan, add the dill and pepper, cover, and simmer for 20 minutes.
Add the carrots and potatoes and bring to a boil.
Cover, reduce the heat, and simmer for 15 minutes.
Blend the flour with enough of the hot cooking liquid to make a smooth paste, add to the lamb mixture, and cook, stirring, until slightly thickened about 3 minutes.
Add the green beans, cover, and simmer about 5 minutes or until the beans are tender but still crisp.
When it bubbles, add the lamb and stir to brown well on all sides about 5 minutes.
Using a slotted spoon, transfer the lamb to paper towels to drain.
Reduce the heat to moderate, add the onions, and brown, stirring often about 8 minutes.
During the last 2 minutes, stir in the garlic.
Add the beef broth to the pan and stir for 1 minute, scraping up any browned bits.
Return the lamb to the pan, add the dill and pepper, cover, and simmer for 20 minutes.
Add the carrots and potatoes and bring to a boil.
Cover, reduce the heat, and simmer for 15 minutes.
Blend the flour with enough of the hot cooking liquid to make a smooth paste, add to the lamb mixture, and cook, stirring, until slightly thickened about 3 minutes.
Add the green beans, cover, and simmer about 5 minutes or until the beans are tender but still crisp.
