Lamb Stew

   

Ingredients

1 pound Lamb stew meat

2 tablespoons of olive oil, divided 

Half of a large onion, chopped

2 carrots, cut into 1 inch pieces

1 large potato, peeled and cubed

1 can of beef broth 14 1/2  ounces

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon butter

1 tablespoon flour

1 1/2 teaspoons minced fresh parsley

1 1/2 teaspoon minced chives

1/2 teaspoon minced fresh thyme 

In a Dutch oven, brown the meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon, set aside. Add the onions, carrots and the remaining oil to the pan, cook for five minutes or until onions are tender. Add the potatoes, broth, salt, pepper and lamb, bring to a boil.

Remove from the heat. Cover and bake at 350° for 50 to 60 minutes or until meat and vegetables are tender.

With a slotted spoon, remove meat and vegetables to a bowl, set aside. Pour pan juices into another bowl, set aside. In the Dutch oven, melt the butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil, cook and stir for two minutes or until thickened. If the sauce is too thick add a little bit more beef broth. Stir in the parsley, chives, thyme and meat and vegetables, heat through.

Serves 4. Enjoy.