Traditional Lamb Stew - GF / nightshade free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds lamb stew meat2 tablespoons olive oil, divided3 large onions, quartered4 medium carrots, cut into 1 inch pieces1/2 lb sunchokes, sliced2 cups stock1 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1 tablespoon corn starch1 1/2 teaspoons minced fresh parsley1 1/2 teaspoons minced chives1/2 teaspoon minced fresh thyme
In a Dutch oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon; set aside. Add onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. add sunchokes, broth, salt, pepper and lamb. bring to a boil. Remove from the heat. Cover and bake at 350 degrees F for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in corn starch until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Serving Size:4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in corn starch until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Serving Size:4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Nutritional Info Amount Per Serving
- Calories: 533.4
- Total Fat: 20.5 g
- Cholesterol: 151.0 mg
- Sodium: 949.0 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 4.6 g
- Protein: 51.9 g
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