|
Ingredients:
2 tablespoons flour
1 tsp. salt
1 1/2 pounds lamb, cut into 2" pieces
2 tablespoons oil or bacon fat
1 garlic clove, minced
1 bay leaf
1/8 tsp. thyme
1/4 tsp. pepper
3 cups water
1 large onion chopped
3 carrots, cut into 1" slices
2 peeled, cubed potatoes
1/2 cup light cream
1 tablespoon flour
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Mix 2 tablespoons flour, salt and pepper; Roll meat in mixture and brown in hot fat, add onions to brown lightly. Add herbs, garlic and water. Cover and simmer 1 1/2 hours.
Add carrots and potatoes. Cover and cook 25 more minutes until vegetables are tender. Combine cream and 1 tablespoon flour; stirring until smooth; blend into stew and cook until thickened, stirring well to avoid lumps. Remove bay leaf.
Note: You can substitute good beef stew meat, or a nice cut of roast cut into cubes. I also like to use baby carrots in place of the regular carrots. Don't be afraid to substitute!
Makes 4 servings Recipe submitted by: Brenda Hyde
OldFashionedHolidays.com For more recipes, crafts and family traditions, visit Brenda
at http://OldFashionedHolidays.com or subscribe to her weekly Holiday Tidbits newsletter by sending an email to oldfashionedholidays-subscribe@egroups.com.  For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
