Lamb Stew with Spring Vegetables

Lamb Stew with Spring Vegetables By Lisa | Panning The Globe. Extremely tender lamb in a wonderful savory sauce with an abundance of fresh vegetables. It’s a whole dinner in one pot that’s worthy of any occasion.


4 pounds lamb shoulder chops with bone or 2 1/3 pounds boneless lamb stew meat, trimmed of fat and cut into 1 to 1 1/2 inch pieces. Meat that clings to the bones is fine – it will come off easily after cooking.
Kosher salt
Fresh ground black pepper
1/2 cup all purpose flour
Olive oil or other cooking oil
1 large onion, peeled, halved and thinly sliced (1 1/2 cups)
1 cup Guinness Stout or dry Vermouth (based on your preference)
2 large garlic cloves, peeled and roughly chopped
1 heaping tablespoon tomato paste
4 cups low salt chicken broth, divided
A 6-inch sprig of fresh rosemary or 1/2 teaspoon dried rosemary
8 medium carrots, sliced on the diagonal into wedges
5 boiling potatoes – yukon golds or white potatoes (2-2 1/2 pounds) cut into wedges (set aside in a bowl of cold water to prevent browning)
1 1/4 pounds green beans, trimmed
1 cup frozen green peas, defrosted

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