Chunky lamb stew

6 servings

Ingredients

Quantity Ingredient
2 larges Celery stalks, chopped
1 large Onion, chopped
3 Carrots, med. size
3 larges Potatoes
3 Turnips, med. size
1 pounds Lean lamb for stew, 1\" cubes
1 tablespoon Veg. oil
½ teaspoon Salt
1 can Stewed tomatoes (14 oz.)
1 can Beef broth
1 tablespoon Soy sauce
1 teaspoon Sugar
¾ teaspoon Gravy master or similar
2 tablespoons A.P. flour
1 pack Peas, frozen (10 oz.)
2 tablespoons Lemon peel, grated
1 tablespoon Parsley, chopped

Directions

Cut carrots diagonally into ¾" chunks. Peel and cut potatoes and turnips into 1½" chunks. Trim any fat from lamb.

In 5 qt. Dutch oven over med-high heat, in hot oil, cook lamb, sprinkled with salt, until lamb is browned on all sides. With slotted spoon, remove lamb to bowl.

In drippings remaining in Dutch oven over med-high heat, cook celery and onion until lightly browned. Return lamb to Dutch oven; stirin stewed tomatoes, beef broth, and 1 cup water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes.

After lamb has cooked 25 min., add potatoes, carrots, turnigps, soy sauce, sugar and Gravy master; over high heat, heat to boiling.

Reduce heat to low; cover and simmer 20 min. longer or until meat and vegetables are fork-tender.

In cup, with fork, mix flour and 2 tbs. water until blended. Stir flour mixture into meat mixture; cook over med-high heat until mixture boils and thichens slightly. Stir in peas; heat through.

Sprinkle with lemon peel and chopped parsley to serve.

Yield: 6 main-dish servings

Nutritional information per serving: 330 calories, 7g fat, 49mg cholesterol, 935mg sodium. Calories from fat: 19%.

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