Rosemary Lamb Stew Recipes

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ROSEMARY LAMB STEW



Rosemary Lamb Stew image

Make and share this Rosemary Lamb Stew recipe from Food.com.

Provided by Marlena

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb lamb stew meat
1 large potato, peeled and cubed
1/2 onion
1/4 cup flour
3 cups hot chicken broth
2 tablespoons olive oil
2 stalks celery, plus some celery leaves, chopped
4 -6 mushrooms, sliced (optional)
2 teaspoons fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon oregano
1/4 teaspoon sage
1/8 teaspoon sea salt, to taste
1/8 teaspoon black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 tablespoons red wine (optional)

Steps:

  • Heat one tablespoon oil in cooking pot.
  • Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
  • Remove from pot and set aside.
  • Heat the other tablespoon oil in the pot and add the meat.
  • Sauté over medium heat until browned on all sides.
  • Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
  • Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
  • Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.

Nutrition Facts : Calories 217, Fat 8.7, SaturatedFat 2, Cholesterol 40.8, Sodium 482.5, Carbohydrate 16.8, Fiber 2, Sugar 1.6, Protein 17.2

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