It is coming into soup and stew season. There is nothing more comforting at the end of a long day than a big bowl of hearty stew. A twist from the traditional beef stew is a tasty and tender lamb stew.
The unique and delicious flavor of lamb adds depth to this meal. Serve the stew with a loaf of crusty, hearty bread and it will satisfy any appetite.
Hearty Lamb Stew
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds boneless lamb, cut into 3-inch pieces
- 2 tablespoons canola oil
- 1 can (28 ounces) canned tomatoes, undrained
- 1 medium onion, cut into eighths
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried rosemary, crushed
- 1/4 teaspoon garlic powder
- 4 large carrots, cut into 1/2-inch pieces
- 4 medium potatoes, peeled and cut into 1-inch pieces
- 1 package (10 ounces) frozen peas
- 1 package (6 to 8 ounces) fresh mushroom stems and pieces
- In a large resealable plastic bag, combine flour, salt and pepper. Add lamb and toss to coat.
- In Dutch oven, brown lamb in oil. Drain.
- Add tomatoes onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours.
- Add carrots and potatoes. Cover and cook 1 hour longer or until meat is tender.
- Add peas and mushrooms. Heat through.
Serves 8 to 10.