Soup, Chili, Stew and Dumpling Recipes

Herbed Lamb Stew

No Photo

Yield: 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound lamb, cut into 3/4 inch cubes
  • 2 cups beef broth
  • 1 cup dry red wine (or additional broth)
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram, crushed
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cubed potatoes
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 3 tablespoons all-purpose flour

Instructions

  1. Heat the oil in a large stockpot. Add half the meat and brown for about 5 minutes. Drain the fat and transfer meat to a bowl. Repeat with remaining meat.
  2. Return all meat to the pot. Add broth, wine, garlic, marjoram, bay leaf, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes. Add potatoes, carrots, celery and onion.
  3. Return pot to a boil, then reduce heat, cover and simmer 30 minutes, or until potatoes are tender. Discard bay leaf.
  4. In a small bowl, whisk together the sour cream and flour. Whisk in 1/2 cup of broth from pot. Add sour cream mixture to the pot and mix well. Cook 1 minute.

Attribution

Living Off the Lamb by the New Hampshire Sheep and Wool Growers Association



God's Rainbow - Noahic Covenant