Shepherd's Stew Recipe
Ingredients
2 cups cubed roast lamb
4 tablespoons all-purpose flour
1/2 teaspoon salt
Dash of pepper
3 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 can (10 1/2 ounces) condensed beef consomme
1/2 teaspoon rosemary leaves, crumbled
4 small potatoes, pared
4 large carrots, pared and cut in 1-inch-long pieces
1 package (9 ounces) frozen artichoke hearts
Directions
Shake lamb with flour, salt and pepper in a paper bag to coat evenly all over.
Brown in vegetable oil in a large frying pan; push to one side.
Stir onion into drippings and saute until soft.
Stir in consomme and rosemary; cover.
Simmer for 30 minutes.
While meat mixture simmers, cook potatoes and carrots in boiling salted water in a medium-size saucepan for 20 minutes, or until tender; drain.
Cook artichoke hearts, following label directions; drain.
Stir into stew mixture.
Put potatoes and carrots through a ricer onto serving plates; hollow each mound with back of spoon to form a nest.
Spoon stew mixture into hollows.
Brown in vegetable oil in a large frying pan; push to one side.
Stir onion into drippings and saute until soft.
Stir in consomme and rosemary; cover.
Simmer for 30 minutes.
While meat mixture simmers, cook potatoes and carrots in boiling salted water in a medium-size saucepan for 20 minutes, or until tender; drain.
Cook artichoke hearts, following label directions; drain.
Stir into stew mixture.
Put potatoes and carrots through a ricer onto serving plates; hollow each mound with back of spoon to form a nest.
Spoon stew mixture into hollows.
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