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August 8, 2011
Best-Ever Lamb Stew
Soups & Stews
Prep time:
20 minutesCooking time:
40 minutes“The lowest-grade lamb, and least expensive, is often available at specialty markets. Select this variety to save money and just increase the cooking time of the stew by 30 minutes.”
Ingredients
Serves 6
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, cut into strips
- 2 pounds stewing lamb, cubed
- 3 tablespoons all-purpose flour
- 2 teaspoons salt, divided
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 bay leaf
- 5 large white boiling potatoes, peeled, sliced
Directions
1
Preheat oven to 375°F. Heat oil in a large ovenproof skillet; add onion and bell pepper. Cook, stirring occasionally, until onion is tender, about 5 minutes.
2
Place lamb, flour, 1 teaspoon salt and paprika in a paper bag; shake to coat lamb. Add lamb to skillet, reserving flour mixture. Cook lamb, stirring, until browned, about 10 minutes.
3
Add reserved flour mixture to skillet; mix well. Add chicken broth, bay leaf, remaining salt and potatoes; mix well.
4
Bake stew, covered, until potatoes are tender, about 40 minutes. Discard bay leaf.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Cut the lamb and potatoes into very small pieces and save 10 minutes on the overall cooking time.
Great Pairings
Artichoke and Green Bean Bake
You can cut the cost of this casserole by using only one can of artichokes and an extra can of Italian green beans. Simply combine the artichokes and extra beans for the artichoke layer.
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