Lamb Stew

What You'll Need:

1 ½ lbs lamb stew meat
2 x 1tbsp olive oil
3 large onions, cut in quarters
4 small potatoes, peeled and cubed
3 medium carrots, cut into 1” pieces
1 can (14.5oz) beef broth
¼ tsp pepper
1 tsp salt
1 tbsp all-purpose flour
1 tbsp butter
1 ½ tsp chives, minced
1 ½ tsp parsley, chopped
½ tsp fresh thyme, minced


Preheat oven to 350ºF.

In a Dutch oven, brown the lamb in 1 tbsp of olive oil over medium heat. Remove the lamb with a slotted spoon and set aside. Add the remaining tbsp of olive oil and sauté the onions and carrots for about 5 minutes or until the onions are tender. Stir frequently. Then add the potatoes, beef broth, pepper and salt and the browned meat. Bring the mixture to a boil and remove from heat. Cover and place into the oven for about 50 to 60 minutes or until the vegetables and meat are tender.

Take the Dutch oven out of the oven and transfer the meat and vegetables with a slotted spoon to a large bowl (keep warm). Pour the pan juices into a separate bowl and set aside.

Melt the butter in the Dutch oven over medium heat and stir in the flour. Stir until the mixture is smooth, then gradually whisk in the pan juices. Bring to a quick boil and stirring constantly cook for about two minutes or until the sauce begins to thicken. Add the parsley, chives and thyme, meat and vegetables, heat through and serve immediately.