Tim's Lamb Stew

Tim's Lamb Stew

14
Vikad 0

"Hearty and tasty, this recipe is simple and the stew tastes great heated up a second (or third) time. The onion can be omitted for those allergic to such things. Boneless lamb shoulder can be cut into cubes if your butcher doesn't have lamb cut for stew."

Ingredients

2 h 30 m {{adjustedServings}} servings 293 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan over medium heat, mix the beef broth, lamb, parsley, and thyme. Season with salt and pepper. Cover, and cook 30 minutes, stirring occasionally.
  2. Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.
  3. In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.
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Reviews

14
  1. 15 Ratings

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This stew came out really good, but there are a few things that I changed or would change in the future. Most importantly, I would make a proper rue instead of the oil/flour mix. My stew had a s...

This recipe was tasting great until I added the amount of flour and oil the recipe called for to thicken. It was way too much. I would make this again, but I will add about half or maybe even ...

This is fabulous. I didn't use the oil, just added the flour directly because I am just that good and it was great. I make it all the time.