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Shoulder Chop Shepherd's Stew

Shoulder Chop Shepherd's StewRecipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

Seasoned Flour Blend:
1 cup all-purpose flour
2 tablespoons steak seasoning

2 pounds lamb shoulder chops, deboned and cubed
2 tablespoons olive oil
2 (14.5-ounce) cans chicken broth
2 cups baby carrots
1 medium onion, cut 1-inch chunks
1/2 cup celery, chopped
1 teaspoon dried rosemary, chopped
1 teaspoon dried thyme, chopped
1 tablespoon dried parsley flakes
2 pounds potatoes, peeled and cut 1-inch chunks
1 cup water
2 tablespoons all-purpose flour
1 cup frozen peas

Cooking Directions:

  1. Combine the seasoned flour ingredients in a medium bowl. Coat lamb cubes. Heat olive oil in skillet. Brown meat over high heat for 8 to 10 minutes.
  2. Remove meat, discard fat and place meat in large pot. Add chicken broth, carrots, onions, celery, rosemary, thyme and parsley. Cover, bring to boil, reduce heat and simmer for 1/2 hour.
  3. Add potatoes, and simmer for 30 more minutes.
  4. Remove lid. Add blended flour and water. Add peas. Simmer uncovered for another 20 minutes. Season to taste and serve.

Makes 4 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.