How To Make Lamb Stew
This comfort food will provide warmth this winter season. Add starchy potatoes to this lamb stew for a heavier dish and carrots for a sweeter flavor.
Serves:
Ingredients
- 2tbspcanola oil
- 2lblamb stew meat
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 1yellow onion,diced
- 2cloves garlic,minced
- 1tspthyme
- 1tbspbutter
- 1tbspflour
- 4cupsbeef broth
- 2carrots,peeled and cut into 1-inch chunks
- 4Yukon potatoes,cut into 1-inch chunks
Instructions
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Preheat the oven to 325 degrees F and add the canola oil to a large dutch oven on medium heat.
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Season the lamb with salt and pepper and brown well in the oil for 3 to 4 minutes before removing it from the pot.
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Add the onions, garlic, and thyme cooking for just 2 minutes until the onions are slightly translucent then add in the butter and flour and whisk until the flour is absorbed before whisking in the broth.
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Add in the carrots, potatoes and lamb, bring to a simmer, then cover and put into the oven for 60 to 65 minutes until tender.
Nutrition
- Calories: 638.25kcal
- Fat: 42.35g
- Saturated Fat: 17.08g
- Trans Fat: 0.10g
- Monounsaturated Fat: 18.05g
- Polyunsaturated Fat: 4.29g
- Carbohydrates: 32.10g
- Fiber: 4.17g
- Sugar: 3.83g
- Protein: 31.72g
- Cholesterol: 115.46mg
- Sodium: 743.46mg
- Calcium: 69.69mg
- Potassium: 1334.36mg
- Iron: 4.07mg
- Vitamin A: 186.34µg
- Vitamin C: 31.24mg
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