Lamb Stew

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Lamb Stew

You can vary this stew by changing vegetables and seasonings. Stews are a forgiving food. They are easy going and open to substitution. Stews are a great “make ahead” meal. If you have a busy schedule you can always prepare a stew a day or two in advance of serving. This finished product is always welcome. Be creative and use your favorite vegetables and seasonings.

INGREDIENTS

1 Pound Cubed Lamb

8 Cups Water

1 Cup Chopped Onions

1 Cup Chopped Potatoes

1 Cup Chopped Green Peppers

1 Cup Chopped Tomatoes

1 Cup Chopped Zucchini

1 Cup Chopped Celery

4 Teaspoons Beef Bouillon Granules

1 Teaspoon Mint

1 Teaspoon Lemon Peel

1 Bay Leaf

4 Teaspoons Worcestershire Sauce

Combine the lamb, water, vegetables, bouillon granules, herbs, bay leaf and Worcestershire sauce in a large stock pot. Bring to a boil over a high heat. Reduce the heat and simmer for 2 hours until the meat is tender. Remove the bay leaf and skim off the excess fat. Serve with sourdough bread and you have the best winter meal ever! Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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