Ingredients
- 3/4 pound lamb stew meat diced bite size
- 2 tablespoon Extra-virgin olive oil divided
- 1 onion quartered
- 2 carrots peeled and cut into 1-inch pieces
- 20 oz Beef broth
- 1 tablespoon butter
- 1 tablespoon All-purpose flour
- 1 teaspoon Fresh parsley minced
- 1 teaspoon chives minced
- 1/2 teaspoon Fresh thyme minced
- 1 cup green peas
- 3 dinner rolls
Instructions
- 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 the pan, cook for 5 minutes or until onions are tender, stirring occasionally. Add the broth, salt, pepper and lamb; Bring to a boil. Turn down to a simmer for 30 - 40 minutes.
- In a small pan, melt butter over medium heat. Stir in flour until smooth to create a roux. Gradually whisk the roux into the stew. Bring to a boil; add in peas cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme. Serve over noodles.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 36g | Protein: 32g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 1068mg | Potassium: 775mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7280IU | Vitamin C: 25mg | Calcium: 131mg | Iron: 5mg
Lamb Stew
w/ dinner roll
Ingredients
- 3/4 pound lamb stew meat diced bite size
- 2 tablespoon Extra-virgin olive oil divided
- 1 onion quartered
- 2 carrots peeled and cut into 1-inch pieces
- 20 oz Beef broth
- 1 tablespoon butter
- 1 tablespoon All-purpose flour
- 1 teaspoon Fresh parsley minced
- 1 teaspoon chives minced
- 1/2 teaspoon Fresh thyme minced
- 1 cup green peas
- 3 dinner rolls
Instructions
- 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 the pan, cook for 5 minutes or until onions are tender, stirring occasionally. Add the broth, salt, pepper and lamb; Bring to a boil. Turn down to a simmer for 30 - 40 minutes.
- In a small pan, melt butter over medium heat. Stir in flour until smooth to create a roux. Gradually whisk the roux into the stew. Bring to a boil; add in peas cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme. Serve over noodles.
Nutrition
Serving: 1servingCalories: 479kcalCarbohydrates: 36gProtein: 32gFat: 23gSaturated Fat: 7gCholesterol: 84mgSodium: 1068mgPotassium: 775mgFiber: 6gSugar: 7gVitamin A: 7280IUVitamin C: 25mgCalcium: 131mgIron: 5mg
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