Lamb Stew With Potatoes and Vegetables
This lamb stew recipe includes cubed leg of lamb meat, chicken broth, thyme, mashed garlic, small onions, potatoes, frozen peas, and fresh mushrooms.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3to 4 pounds leg of lamb cut into 1-inch cubes
- 2to 3 tablespoons all-purpose flour for dredging
- 2tablespoons butter
- 1tablespoon vegetable oil
- 8ounces fresh mushrooms, sliced
- 2cloves garlic, smashed & minced
- 2cups water
- 1cup chicken broth, homemade or low-sodium
- 1teaspoon salt, or to taste
- ½teaspoon thyme, crushed
- ¼teaspoon pepper
- 4medium potatoes, red, new, or round white, quartered
- 12to 16 ounces fresh or frozen small white onions or pearl onions, peeled
- 1cup frozen peas, optional
- 1cup milk
- ⅓cup flour
Instructions
Step 1
Toss the lamb cubes with a few tablespoons of flour; shake off excess.Step 2
Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.Step 3
Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.Step 4
Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.Step 5
Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.Step 6
Add peas, if using, and simmer for 5 more minutes.Step 7
Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.Step 8
Taste and adjust seasonings with more salt and pepper, as needed.