Lamb stew is easier to make than you think! An afternoon of simmering yields a delicious hot meal, perfect for a cold winter day.
Makes 4 servings
1 tbsp olive oil
1 1/2 lbs. lamb neck for stew
2 tbsp flour
1 medium onion, quartered (4 oz.)
4 oz. baby carrots
6 oz. white turnip, peeled and cut in 1-inch cubes
1 lb. Yukon Gold potatoes, skin on, cut in 1-inch pieces
2 1/2 cups chicken broth
2 tsp Worcestershire sauce
1 tsp salt (or to taste)
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp rosemary
1/4 cup ice water
1 1/2 tsp cornstarch
In a large, heavy pot or Dutch oven, heat oil until shimmering. Sprinkle lamb with flour and brown on both sides. Remove from pot.
Add onion to the pot and cook about 5 minutes until it begins to soften.
Add carrots, potatoes, and turnip.
Stir Worcestershire sauce and seasonings into chicken broth and pour into the pot. Return lamb to pot, cover, and simmer over very low heat about 2 1/2 hours, until the meat is very tender.
Remove lamb from pot and cut it off the bone. Cube or shred the meat and return to the pot.
Continue cooking until potatoes are fully cooked.
Mix ice water and cornstarch until smooth. Stir into stew to thicken the gravy (it will not become very thick).
Taste for seasonings and adjust before serving.
Copyright 2021 Barb Szyszkiewicz