Boingo's Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pounds of lamb's neck meat for stewing2 tablespoons olive oil8 cups beef broth1 large diced sweet onion3/4 of a 1-lb package of peeled baby carrots3 white potatoes, diced1 28-ounce can of Hunts diced tomatoes1 16-ounce can of Bush's navy beansSeason to taste with:2-3 cloves of garlic2 dried bay leavesabout 1/2 tablespoon black pepperabout 1/2 tablespoon saltabotu 1 tablespoon thymeabout 1 tablespoon sage
Heat the olive oil in a skillet and brown the lamb on all sides. Continue cooking just a little longer until the juices collect in the skillet.
Meanwhile, put the beef broth in a crock pot and set the pot to high heat. Add the diced onion, carrots, diced potatoes, and tomatoes. Rinse the beans in a strainer, then add those. Crush the garlic into the pot and add the other spices.
Remove the lamb from the skillet and blot it with paper towels.
Skim the fat from the pan drippings either with a gravy separator or refrigeration. Add the drippings to the stew and discard the fat.
Add the lamb meat to the stew. Cook for 2-3 hours or until the meat is falling off the bones and the vegetables are tender.
Optional: If you don't like the bones in the stew, you can put the meat into a cook's mesh bag and cook until the meat falls off the bones. Just before serving, pull out the bag - separate -- then add the meat to the stew and discard the bones.
If you prefer a thicker broth, dissolve about 1 tablespoon cornstarch in the warm broth, then add it back to the stew.
Number of Servings: 12
Recipe submitted by SparkPeople user BOINGO1.
Meanwhile, put the beef broth in a crock pot and set the pot to high heat. Add the diced onion, carrots, diced potatoes, and tomatoes. Rinse the beans in a strainer, then add those. Crush the garlic into the pot and add the other spices.
Remove the lamb from the skillet and blot it with paper towels.
Skim the fat from the pan drippings either with a gravy separator or refrigeration. Add the drippings to the stew and discard the fat.
Add the lamb meat to the stew. Cook for 2-3 hours or until the meat is falling off the bones and the vegetables are tender.
Optional: If you don't like the bones in the stew, you can put the meat into a cook's mesh bag and cook until the meat falls off the bones. Just before serving, pull out the bag - separate -- then add the meat to the stew and discard the bones.
If you prefer a thicker broth, dissolve about 1 tablespoon cornstarch in the warm broth, then add it back to the stew.
Number of Servings: 12
Recipe submitted by SparkPeople user BOINGO1.
Nutritional Info Amount Per Serving
- Calories: 308.8
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,269.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.4 g
- Protein: 28.0 g