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.
- Serves: 6 persons
- 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
Step 1Toss the lamb cubes with a few tablespoons of flour; shake off excess.
Step 2Melt 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 3Remove 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 4Add 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 5Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
Step 6Add peas, if using, and simmer for 5 more minutes.
Step 7Combine 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 8Taste and adjust seasonings with more salt and pepper, as needed.