Sunday, August 26, 2012

{soups-salads-and-salad-dressings} Old-Fashioned Lamb Stew Recipe

 

Old-Fashioned Lamb Stew Recipe



"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."




    Prep: 20 min.
    Cook: 3 hours
    Yield: 10-12 Servings


Ingredients

    1/4 cup all-purpose flour
    1 teaspoon salt
    1/2 teaspoon pepper
    3 pounds boneless lamb, cut into 3-inch pieces
    2 tablespoons canola oil
    1 can (28 ounces) diced tomatoes, undrained
    1 medium onion, cut into eighths
    1 tablespoon dried parsley flakes
    2 teaspoons dried rosemary, crushed
    1/4 teaspoon garlic powder
    4 large carrots, cut into 1/2-inch pieces
    4 medium potatoes, peeled and cut into 1-inch pieces
    1 package (10 ounces) frozen peas
    1 can (4 ounces) mushroom stems and pieces, drained


Directions

    In a large resealable plastic bag, combine flour, salt and pepper; add lamb and toss to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours.
    Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 273 calories, 8 g fat (2 g saturated fat), 74 mg cholesterol, 426 mg sodium, 22 g carbohydrate, 4 g fiber, 27 g protein.


Originally published as Old-Fashioned Lamb Stew in Taste of Home April/May 1996, p17






             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

No comments:

Post a Comment