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Jessica’s herb lamb stew Recipe

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This recipe for Jessica’s herb lamb stew is from Cooks in a Book , 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 pound lamb stew meat cut in ¾ inch cubes
2 Tbsp cooking oil
2 cups beef broth
1 cup red wine
2 cloves garlic
1 tspn dried marjoram
1 bay leaf
2 cups peeled potatoes
11/2 cup sliced carrots
11/2 cut celery
½ cup chopped onion
½ cup sour cream
3 tbsp all purpose flour
Directions:
Directions:
In a large saucepan brown meat, half at atime, in hot oil. Drain fat. Return all meat to pan. Add broth, wine, galic, majoram, bay leaf, ¼ tspn salt and ¼ tspn. Pepper.
Bring to boiling; reduce heat, Cover simmer 20 minutes or till nearly tender, stir in potatoes, carrots, celery, and onions. Return to boiling; reduce heat. Cover, simmer about 30 minutes or till tender. Discard bay leaf. Mix sour cream and flour. Stir ½ cup of the hot liquid into sour cream mixture. Return to pan. Cook and stir till bubbly. Cook and stir 1 minute. Makes 4 main dishes worth.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1hr 30 min

 

 

 

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