Walters Lamb Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beef
Serves: 6
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds lamb stew meat, cut into 2-inch cubes
  • 1 pound carrots, peeled and sliced into ¼-inch rounds
  • 2 medium onions, peeled, halved, and thinly sliced into ¼-inch half-moons
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 8 ounce baby red potatoes, quartered
  • 4 bay leaves
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • kosher salt and freshly ground black pepper
  • ¼ cup heavy whipping cream
Instructions
  1. Preheat oven to 325 degrees. In a Dutch oven, melt butter and oil over medium-high heat. Once butter is melted and bubbling, brown lamb in batches. Set aside on a plate. In the same pan, sautee carrots and onions in lamb drippings until tender, about 5 minutes. Add garlic, cook until fragrant, about 30 seconds. Slowly add broth. Scrape up any brown bits on bottom of Dutch oven.
  2. Stir in lamb with drippings, potatoes, bay leaves, thyme, rosemary, and season with salt and pepper.
  3. Partially cover and bake in oven for 45 minutes, or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme, and rosemary. Stir in cream.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/walters-lamb-stew/