Old Fashioned Lamb Stew Recipe
Heavenly, superb, outstanding, are just some words to describe Old Fashioned Lamb Stew. Indulge yourself in this Old Fashioned Lamb Stew as Side Dish. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless lamb, cut into 3-inch pieces
2 tablespoons cooking oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tablespoon dried parsley flakes
2 teaspoons dried rosemary, crushed
1/4 teaspoon garlic powder
4 large carrots, cut into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
1 package (10 ounces) frozen peas
1 can (4 ounces) mushroom stems and pieces, drained
Directions
In a large resealable plastic bag, combine the flour, salt and pepper; add lamb and toss to coat.
In a Dutch oven, brown the lamb in oil; drain.
Add the tomatoes, onion, parsley, rosemary and garlic powder.
Cover and simmer for 2 hours.
Add the carrots and potatoes; cover and cook 1 hour longer or until the meat is tender.
Add peas and mushrooms; heat through.
Thicken if desired.
In a Dutch oven, brown the lamb in oil; drain.
Add the tomatoes, onion, parsley, rosemary and garlic powder.
Cover and simmer for 2 hours.
Add the carrots and potatoes; cover and cook 1 hour longer or until the meat is tender.
Add peas and mushrooms; heat through.
Thicken if desired.
