Leek 'n Lamb Stew (meal in One Pot)

READY IN: 1hr 55mins
GaylaJ
Recipe by Bergy

This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening.

Top Review by Lise S.

I never have added cheese to a stew and found that it added another layer of succulence to this dish. I cooked using an Australian Chardonnay and chicken broth. The lamb, locally and humanely raised, was so tender and delicious. I rehydrated Chanterelles which was a different twist for the mushroom ingredient but wished I had fresh. Overall, a very easy recipe that made a spectacular meal for dinner!

Ingredients Nutrition

Directions

  1. Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
  2. Add all the veggies and continue to brown for another 5 minutes.
  3. Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
  4. Add spices and 1/2 the cheese.
  5. Bring to a boil.
  6. Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
  7. Let the stew rest 15 minutes before serving.
  8. Pass the remaining cheese to sprinkle over each serving.

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