Traditional Lamb Stew - 2015 Petit Verdot
- 1 1/2 lbs Lamb stew meat
- 2 tbsps Olive oil, divided
- 3 Large onions
- 3 Medium carrots, cut into 1 inch pieces
- 4 Small potatoes, peeled and cubed
- 1 Can (14 1/2 ounces) beef broth
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Butter
- 1 tbsp All-purpose flour
- 1 1/2 tsps Minced fresh parsley
- 1 1/2 tsps Minced chives
- 1/2 tsp Minced fresh thyme
In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.