Total Time
1hr
Prep 30 mins
Cook 30 mins

Perfect springtime fare when your taste buds need reviving after a long winter's nap.

Ingredients Nutrition

Directions

  1. Let the olive oil get heated in a large soup pot over medium-high heat.
  2. Add in lamb cubes; cook, stirring occasionally, 3-4 minutes or until well browned.
  3. Season with salt and pepper; stir in garlic.
  4. Add in frozen potatoes; stir and cook 1 minute until the potatoes are heated.
  5. Stir in the flour; make sure it is well distributed.
  6. Add in beef broth, wine, carrots, and peas; bring to a boil, stirring constantly to scrape up any browned bits stuck to the bottom of the pot.
  7. Lower heat to med-low, cover, and simmer 25-30 minutes or until lamb and carrots are tender.
  8. Ladle stew into shallow bowls; sprinkle some chopped mint on top of each serving.

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