Classic Lamb Stew

Cook Time: 4 hours

1 lb of cubed lamb stew meat 5 cups of lamb broth (if you do not have a grocer who sells lamb broth, beef broth is fine) ½ cups of tomato soup 1 doz. Red Pearl Onions 1 doz. Yellow Pearl Onions ½ cup of Green Onion 2 medium sized tomatoes 2 stems of celery 1 large carrot ½ doz. small Red Potatoes 1 teas. of Oregano 1 teas. of Rosemary

Serves 6

Thaw and trim the lamb stew meat.

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Next, season to taste with the herbs shown below.

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The Rosemary leaves can be substituted with crushed rosemary. Anything can go on a stew, so don’t be afraid to add your own twist!

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Set your crock pot on high. Add in beef broth, tomato soup, and quartered red potatoes.

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The vegetables are chopped and set out in the order of which they go into the pot. I like to put in the carrots and celery before I cook the meat to give them some extra time to soften. After the meat is added I put in the pearl onions; and after 2 hours of having the stew cook I add the tomatoes and green onions.

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In a skillet, brown the lamb. Be sure to not overcook; this means just enough that when you cut through the meat there is no red. I like to add just a dash of olive oil to my pan before browning the cubed lamb to keep from sticking, but before I put the meat into the crock pot I drain (NOT RINSE) any oil and fat from the pan. Be sure to occasionally stir the stew as it cooks.

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Voilla! A heart healthy meal that is sure to please! What we love about this stew is all the warm color it can bring to a cold rainy day.

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