Old Fashioned Lamb Stew Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 3 pounds boneless lamb, cut into 3-inch pieces | ||
| Cooking oil | 2 Tablespoon | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| 1 medium onion, cut into eighths | ||
| Parsley flakes | 1 Tablespoon, dried | |
| Dried rosemary | 2 Teaspoon, crushed | |
| Garlic powder | 1/4 Teaspoon | |
| 4 large carrots, cut into 1/2-inch pieces | ||
| 4 medium potatoes, peeled and cut into 1-inch pieces | ||
| Frozen peas package | 1 | |
| Mushroom | 1 Can (10oz), 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.
Chef
