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Lamb Stew

2 to 3 pounds boneless lamb for stew, cut into 1-inch cubes

1 teaspoon sugar

1 tablespoon olive oil

2 teaspoons salt

½ teaspoon pepper

¼ cup flour

2½ cups beef broth

1 cup dry red wine

2 cloves garlic, finely minced

1 tablespoon Worcestershire sauce

4 carrots, sliced or diced

2 onions, quartered

½ head of green cabbage, cut into chunks

4 stalks celery, chopped

4 potatoes, peeled and diced

Sprinkle the meat with the sugar. In a large, heavy-bottomed pot or Dutch oven, brown the meat in the olive oil over medium heat. Add the salt, pepper and flour; continue browning and stirring for a moment until the flour coats the meat. Add the broth, wine, garlic, Worcestershire sauce; cover and simmer for one hour, or until the meat is tender. Add the carrots, onions, cabbage, celery and potatoes; cover and continue simmering gently until the meat is very tender and the vegetables are very soft and tender. Makes 6 servings.