Tim's Lamb Stew

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 293 Calories

Ingredients

• 6 tablespoons all-purpose flour
• salt and pepper to taste
• ¼ cup corn oil
• 1 teaspoon dried thyme
• 1 ½ tablespoons chopped fresh parsley
• 1 medium onion, finely chopped
• 1 (14.5 ounce) can beef broth
• 2 pounds lamb stew meat, cubed
• 2 pounds potatoes, peeled and sliced
• 1 ½ pounds carrots, peeled and diced

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.