Fall is the season time for comfort food, football and friends. Our lamb stew recipe is perfect for Saturday afternoon while cheering on your Alma Mater or Sunday dinner with the family. If you don’t have stew meat on hand, you can cube a leg or shoulder roast to fit the bill. Leftover stew freezes well to help with dinner prep on a busy week night.
- Trim any excess fat off of stew meat or cube roast for a total of 2 lbs. of meat. In a bowl, mix together kosher salt, fresh ground pepper, garlic salt and oregano. Sprinkle over meat.
- In a shallow dish, mix 1 1/2 cups flour with 1 tsp. salt and 1/2 tsp. pepper. Dredge meat pieces in flour mixture.
- In a large pot, heat 2 Tbsp. olive oil and 1 Tbsp. butter. Fry meat in hot oil/butter until golden brown. Remove meat and set aside.
- Add 3/4 cup sliced onion and 4 cloves minced garlic to pot. Cook until tender, about 2 minutes.
- Add 4 cups hot beef broth, 3 Tbsp. tomato paste and 1 can diced tomatoes to onion and garlic mixture. Stir in meat.
- Allow meat to simmer in beef broth for 30-45 minutes, stirring occasionally.
- Add 2 large carrots, peeled and cut along with 4 potatoes, peeled and diced. Simmer until potatoes and carrots are tender, about 40 minutes.
- Season to taste and enjoy!
- May transfer pot to oven to simmer. Stirring occasionally.
- Add peas or green beans with the carrots and potatoes.
- For more spice, substitute can of diced tomatoes with 1 can Rotel tomatoes with green chilies.