Dutch Oven Lamb Stew
Print Recipe
Adapted from Traditional Lamb Stew Recipe at Taste of Home Magazine: http://www.tasteofhome.com/recipes/traditional-lamb-stew
Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Dutch Oven Lamb Stew
Print Recipe
Adapted from Traditional Lamb Stew Recipe at Taste of Home Magazine: http://www.tasteofhome.com/recipes/traditional-lamb-stew
Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Ingredients
Servings: Servings
Instructions
  1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the soup bone, water, onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, salt, pepper and lamb; Bring to a boil.
  2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
  3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
  4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
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