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Lamb Stew Recipe that is Simple and Easy, Meat off the Bone Delicious Serves 3-4


(Credit Taste of Home)


- Serves about 3-4 people



Lamb Stew Ingredients


  • 1-1/2 pounds lamb stew meat

  • 2 tablespoons olive oil, divided

  • 3 large onions, quartered

  • 3 medium carrots, cut into 1-inch pieces

  • 4 small potatoes, peeled and cubed

  • 1 can (14-1/2 ounces) beef broth

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon butter

  • 1 tablespoon all-purpose flour

  • 1-1/2 teaspoons minced fresh parsley

  • 1-1/2 teaspoons minced chives

  • 1/2 teaspoon minced fresh thyme

Directions


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.

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That's the end, thanks for reading if you have any questions or suggestions we would love to hear from you in the comments below. Also if you enjoyed this recipe share this post with a photo in the comments of how your's came out. We would love to see your version of this!

Also if you have a Lamb recipe you would like to share on our website and Facebook let us know.


We would love to feature it and get it out there for other local food lovers.

Email your recipe to: ajledingham@gmail.com


Once again we appreciate you and keep an eye out for many more recipes.


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About Ledingham Livestock:


We are a 4th and 5th generation family ranch in Northern Colorado.

The ranch was established in 1926 by Alyssa's great-grandparents, Herman and Myrtle Schroeder. Throughout the history of the ranch chickens, dairy cattle, wheat, horses, golden retrievers, beef cattle, sheep, and dairy goats have all been raised.


Currently, John and Alyssa raise commercial beef and local lambs. Our calves are Angus x Gelbvieh. We raise the calves for about 18 months before they are ready for your freezer. They are primarily fed grass, but during the winter months they are supplemented with hay, range cubes (a source of protein), and whole corn.

What we provide


To bring you local grass fed free range sheep livestock that provide delicious lamb meat at a reasonable price. That are available for delivery and pickup available for your convenience. Another passion point is of ours is showcasing the best, simple, and easy lamb recipes to cook at home with your family. In the future we would love to add recipes like, lamb stew, leg of lamb, lamb casserole, lamb burgers, lamb shoulder, lamb shanks, ground lamb, middle eastern lamb and irish stew.

We would love to connect with you:


Thanks again for supporting us and reading this recipe. If you would like to order Lamb to make your own dish view our selection at: https://www.ledinghamlivestock.com/shop


You can also contact us at: ajledingham@gmail.com


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