A hearty French country-side lamb stew.
French Lamb Stew
- 4 pounds lamb
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons all-purpose flour
3 cups beef broth
1 tomato, seeded and chopped
2 garlic cloves, crushed
1/2 teaspoon thyme
1 bay leaf
6 carrots, sliced
8 potatoes, peeled and cubed
1 onion, chopped
2 tablespoons butter
2 teaspoons granulated sugar
1 (10-ounce) package frozen peas
- Cut lamb into 1 1/2-inch cubes; pat dry.
- Heat oil in a kettle and brown lamb cubes.
Sprinkle with salt, pepper, and flour then continue cooking,
uncovered, over high heat, until well browned. Add beef broth
and bring to a boil.
Add 1 chopped tomato, crushed garlic cloves, thyme, and bay leaf.
Bring to a boil, lower the heat, and simmer covered for 45 minutes.
- Meanwhile, in a skillet, saute sliced
carrots, diced potatoes, and chopped onion in butter. Sprinkle
with sugar then add to the lamb mixture. Bring again to a simmer,
cover, and cook about 1 hour, or until the vegetables are tender.
- Add frozen peas 5 minutes before done
and heat through.
Makes 8 servings.