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Recipe : *** Lamb Stew With Spring Vegetables and potatoes

Lamb Stew With Spring Vegetables and potatoes
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    2 h 15
  • Ready in
    2 h 40
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
lamb, stew, Vegetables

Recipe's Ingredients

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  • 3 tablespoons vegetable oil
  • salt
  • black pepper
  • 1 onion coarsely
  • 1 carrot
  • 3 tablespoons flour
  • 2 garlic cloves minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 900 g boneless lamb shoulder
  • 250 g drained tomatoes
  • 250 g small white onions
  • 250 g baby carrots
  • 250 g very small new potatoes
  • 250 g peas
  • 1 l beef stock or canned broth
  • 130 ml dry white wine

  • Recipe preparation steps

  • 1
    Cut the lamb into 2-inch pieces and pat dry.
  • 2
    In a casserole over medium-high heat, warm the vegetable oil until hot.
  • 3
    Add the lamb and salt and pepper and brown it on all sides.
  • 4
    Transfer the lamb to a platter.
  • 5
    Add the chopped onion and carrot to the casserole and cook over medium heat, stirring occasionally, for 3 minutes.
  • 6
    Add the flour and cook, stirring, for 2 minutes.
  • 7
    Add the stock, tomatoes, wine, garlic, rosemary, thyme, and bay leaf, and bring to a boil.Return the lamb to the casserole, cover, and simmer for 1 to 1 1/2 hours, or until it is tender.Using a fork, remove the lamb pieces to another casserole.
  • 8
    Skim the fat from the surface of the cooking liquid and reduce the liquid over high heat until slightly thickened.
  • 9
    Strain the thickened liquid over the lamb.
  • 10
    Bring the mixture to a boil and add the onions.
  • 11
    Simmer, covered, for 5 minutes.
  • 12
    Add the carrots and potatoes, and simmer for 5 minutes.
  • 13
    Add the peas and simmer for 5 minutes longer, or until the vegetables are tender.This recipe serves 4 to 6.
  • Ready !