Tim's Lamb Stew

SUBMITTED 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."

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

1 (14.5 ounce) can beef broth
2 pounds lamb stew meat, cubed
1 1/2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
2 pounds potatoes, peeled and sliced
1 1/2 pounds carrots, peeled and diced
1 medium onion, finely chopped
6 tablespoons all-purpose flour
1/4 cup corn oil

READ REVIEWS (7)

DIRECTIONS

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.
Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.
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

MORE MEMBER REVIEWS

Reviewed on Mar. 7, 2003 by 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.

7 users found this review helpful

Reviewed on May 7, 2005 by LINDA MCLEAN

A very tasty stew Tim! I used three tablespoons of the flour and three of the oil and it just enough to create a nice thick broth. I also added curry powder to give it a bit of a kick along with my usual garlic and onion powders. Thanks for the post!

2 users found this review helpful

Reviewed on Apr. 6, 2004 by KARSCAR

Ordinarily, I am not overly fond of stews, but this one is really great! I can't imagine cutting back on the oil and flour as another reviewer suggests though - unless you like extremely watery stew. In any case, I've made this recipe several times as is, and we love it!

2 users found this review helpful

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