Lamb Stew

Total Time: 2 hrs 50 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes
• 1 yellow onion, quartered
• 3 garlic cloves, minced
• 2 1/2 cups chicken stock (homemade chicken stock yields the best result) or 2 1/2 cups canned low sodium chicken broth (homemade chicken stock yields the best result)
• 1 cup dry white
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 3 carrots, cut into 1 1/2-inch pieces
• 4 small red potatoes, unpeeled and quartered
• 1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, cut into wedges
• 1/4 cup cold water
• 2 tablespoons flour
• 1/4 cup chopped fresh parsley
• fresh rosemary

Recipe

• 1 heat the oil in a dutch oven over medium-high heat.
• 2 add in the lamb and stir/saute for 5-10 minutes or until browned.
• 3 lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
• 4 add in stock and ; stir to loosen browned bits.
• 5 add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
• 6 cover and bake in a 350° oven for about 40 minutes.
• 7 add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
• 8 for a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
• 9 sprinkle with parsley and garnish with rosemary sprigs.