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Tender lamb and fresh vegetables -this recipe is awesome! A simple winter thick healthy stew that fills the tummy, with lots of root vegetables and meat and only one herb: rosemary. This lamb stew recipe takes about 2 hours 15 min to make and is a complete meal. Your family and guests will rave about it!
Lamb Stew With Spring Vegetables Recipe
4 pounds lamb shoulder chops with bone or 2⅓ pounds boneless lamb stew meat, trimmed of fat and cut into 1 to 1½ inch pieces. Meat that clings to the bones is fine – it will come off easily after cooking.
Fresh ground black pepper
½ cup all purpose flour
Olive oil or other cooking oil
1 large onion, peeled, halved and thinly sliced (1½ cups)
1 cup Guinness Stout or dry Vermouth (based on your preference)
2 large garlic cloves, peeled and roughly chopped
1 heaping tablespoon tomato paste
4 cups low salt chicken broth, divided
A 6-inch sprig of fresh rosemary or ½ teaspoon dried rosemary
8 medium carrots, sliced on the diagonal into wedges
5 boiling potatoes – yukon golds or white potatoes (2-2½ pounds) cut into wedges (set aside in a bowl of cold water to prevent browning)
1¼ pounds green beans, trimmed
1 cup frozen green peas, defrosted
Get your full written recipe and helpful tips as well as many other delicious recipes at: Panning The Globe.
Thanks to for this amazing recipe and featured image!