Lamb and Pepper Stew

Submitted by Michelle S.

"I had forgotten all about this recipe until I found it again recently. Very hearty stuff, good old fashioned fare! I found it in one of the little books you but at the grocery stores."

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 - 1 1⁄2 lb lean boneless lamb, cut into 1 inch pieces
• 2 tablespoons vegetable oil
• 1 cup water
• 1 clove garlic, finely chopped
• 4 medium potatoes, cut into 1 inch slices
• 3 medium carrots, cut into 1/2 inch pieces
• 2 medium onions, cut into 1/2 inch slices
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1⁄2 teaspoon dried rosemary leaves
• 1 medium green pepper, cut into strips

directions

1. In a Dutch oven cook lamb pieces in oil until brown.
2. Drain.
3. Add water and garlic.
4. Heat to boiling; reduce heat.
5. Cover and simmer until lamb is almost tender, about 1 hour.
6. Skim fat from broth.
7. Add potatoes, carrots, onions, soup, salt and rosemary.
8. Heat to boiling: reduce heat.
9. Cover and simmer until lamb and vegetables are tender, about 30 minutes.
10. Add green pepper strips and simmer until crisp-tender, about 10 minutes.