Recipe by ratherbeswimmin'
This is an awesome stew. Great for blustery, cold weather.
Top Review by Syma Uram
This stew was so easy to make and very very delish!! MY DH loved it; and he's picky! Instead of cutting up carrots, I threw in a bag of shredded carrots and added 2 celery sticks, cut up. Adding the flour and chicken broth mixed together at the end make the stew thicken up. My sister and niece loved it too....definitely will make again!
- 2 tablespoons olive oil
- 2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes
- 1 yellow onion, quartered
- 3 garlic cloves, minced
- 2 1⁄2 cups chicken stock (homemade chicken stock yields the best result) or 2 1⁄2 cups canned low sodium chicken broth (homemade chicken stock yields the best result)
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon pepper (or to taste)
- 3 carrots, cut into 1 1/2-inch pieces
- 4 small red potatoes, unpeeled and quartered
- 1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, cut into wedges
- 1⁄4 cup cold water
- 2 tablespoons flour
- 1⁄4 cup chopped fresh parsley
- fresh rosemary
Directions See How It's Made
- Heat the oil in a Dutch oven over medium-high heat.
- Add in the lamb and stir/saute for 5-10 minutes or until browned.
- Lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
- Add in stock and wine; stir to loosen browned bits.
- Add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
- Cover and bake in a 350° oven for about 40 minutes.
- Add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
- For a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
- Sprinkle with parsley and garnish with rosemary sprigs.