My Mama's Lamb Stew

Submitted by Chef Dine

"This is a flavorful and robust stew, perfect for a cold winter evening!"

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 8

ingredients

• 453.59 g lamb stew meat, cut into 1-inch chunks (or beef if you choose)
• 177.44 ml flour (reserving 1 TBS for later in the recipe)
• 29.58-44.37 ml mccormick's montreal seasoning
• 44.37 ml olive oil
• 4 garlic cloves, minced
• 14.79 ml shallot (I used Penzy's freeze dried shallots)
• 1 large onion, chopped small
• 946.36 ml beef broth
• 4 medium red potatoes, cut into 1-2-inch pieces (or yukon gold)
• 3 large carrots, chopped
• 59.16 ml lemon juice (reserving 1 TBS for later in the recipe)
• 4.92 ml rosemary
• 236.59 ml frozen green beans, snapped into 1-inch pieces or 177.44 ml frozen peas

directions

1. Place meat pieces in large gallon size Ziploc bag.
2. In small bowl, mix flour and McCormick's Montreal Seasoning. Reserve 1 TBS.
3. Sprinkle flour mixture over meat, seal and shake, re-open and sprinkle remaining flour mixture over meat, seal and shake until covered evenly.
4. In a large dutch oven, saute the garlic, shallots and onion in olive oil until tender. Add meat, and brown on all sides (add more olive oil if necessary).
5. Add beef broth (deglaze bottom of dutch oven if necessary), potatoes, carrots, 3 TBS of the lemon juice and rosemary. Bring to a boil, reduce heat, cover and simmer 50 minutes.
6. Place 3/4 cup frozen peas or 1 cup frozen green beans snapped into 1" pieces in the pot.
7. Mix remaining 1 TBS of flour mixture with 1 TBS lemon juice and add to the pot stirring thoroughly. Bring to a boil stirring occasionally. Reduce heat and serve.