Karl's Lamb Stew

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By Karl Strasser
from clearwater, FL

This is so flavorful. We will be having this on our Sunday Brunch. 4/3/14

serves 8 to 10
prep time 35 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients

  • 3 lb
    leg of lamb cubed
  • 3 Tbsp
    oil
  • 2 md
    onions small dice
  • 2 clove
    garlic minced
  • 2 Tbsp
    flour
  • 2 c
    beef stock
  • 1 tsp
    salt
  • black pepper to taste
  • 1/4 tsp
    rosemary, dried
  • 1
    bay leaf
  • 1 lb
    potatoes large dice
  • 4
    carrots sliced
  • 1 sm
    rutabaga medium dice
  • 2
    parsnips sliced
  • 1 sm
    bag frozen peas
  • 1 jar
    pearl onions
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How To Make

  • 1
    Cut lamb into cubes.
  • 2
    Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
  • 3
    Add onion and garlic and cook for a few minutes. Add flour and stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf.
  • 4
    Cover and simmer for 1 hour or until meat is almost tender.
  • 5
    Add potatoes, carrots,parsnips,rutabaga and turnips. Cook 30 minutes longer.
  • 6
    Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.
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