Tim's Lamb Stew

Tim's Lamb Stew

14 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Vikad
Recipe by  Vikad

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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)

Rate This Recipe
BRANDI666
25

BRANDI666

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 slightly floury taste that could have been avoided if I cooked the flour a bit before adding to the stew. I also reduced the amount by half after reading previous reviews. I added a parsnip and one rib of celery to the stew as well and they both tasted great in it.

DEBISKELLY
21

DEBISKELLY

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 less, of the flour and oil mixture.

Sara P
12

Sara P

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 27.1 g
  • 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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