Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Tailgate Lamb Stew




Source of Recipe


the web


List of Ingredients




2 tablespoons butter

1 pound lamb stew meat

2 tablespoons all-purpose flour

1 large onion, quartered

5 medium Russet potatoes, peeled and quartered

2 large carrots, peeled and cut into one inch pieces

10 small bay leaves

2 teaspoons dried thyme

½ cup chopped fresh parsley



Recipe



Melt butter in large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about five minutes.

Add flour and stir for two minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir for two minutes. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until lamb and vegetables are tender, about an hour.

Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender (about 15 minutes longer). Add parsley. Season stew to taste with salt and pepper.

Serves four.