lamb stew
We love lamb and this is our favorite lamb stew. Often times, I just use leftovers from a leg of lamb for the meat.
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prep time
15 Min
cook time
1 Hr 50 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups onion, chopped
- 4 cloves garlic, minced
- 2 pounds lamb stew meat
- 4 cups water
- 1/2 cup white wine
- 2 pounds potatoes, cubed
- 5 - carrots, cubed
- 1 pound mushrooms, quartered
- 14 1/2 ounces diced tomatoes
- 6 ounces tomato paste
- 1 1/2 teaspoons black pepper
- 2 tablespoons rosemary
- 2 tablespoons mint
How To Make lamb stew
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Step 1Heat oil in dutch oven over medium heat. Add onion and saute until translucent. Add garlic and saute 2 minutes. Add meat and cook 10 minutes until brown. Add water and wine. Cover, reduce heat, and simmer 1 hour.
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Step 2Cut carrots and potatoes into chunks. Quarter mushrooms. Add rest except herbs. Cover. Cook medium heat for 30 minutes.
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Step 3Add herbs. Simmer 2 minutes.
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