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Hearty Lamb and Vegetable Stew Recipe

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This recipe for Hearty Lamb and Vegetable Stew is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. lamb stew meat, cut into 1-inch pieces
1 T. flour
3 T. olive oil
1 large green bell pepper, cut into 1-inch pieces
1 medium onion, finely chopped
3 (3x1/2-inch) strips lemon peel
2 garlic cloves, chopped
2 small bay leaves
2 c. low-salt chicken broth
1 T. tomato paste
4 medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
1 c. frozen petite peas
chopped fresh parsley
Directions:
Directions:
Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 T. oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 T. oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.
Personal Notes:
Personal Notes:
I've played around with this recipe over the years and add the carrots with the broth because they need to cook longer. I also add fresh green beans and cook about 20 minutes.
Serve the stew with mashed potatoes.
For each serving: Put mashed potatoes in a shallow bowl and ladle stew on top.

 

 

 

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