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Herbed Lamb Stew
Serves 4 |
Full of flavor and easy to prepare.
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Ingredients:
| 1 lb lamb, cut into 3/4-inch cubes |
| 2 tablespoons cooking oil |
| 2 cups beef broth |
| 1 cup dry red wine |
| 2 cloves garlic, minced |
| 1 teaspoon dried marjoram, crushed |
| 1 bay leaf |
| 2 cups potatoes, peeled, cut into 1/2-inch cubes |
| 1 1/2 cups sliced carrots |
| 1 1/2 cups celery, cut into 1/2-inch slices |
| 1/2 cup chopped onion |
| 1/2 cup sour cream |
| 3 tablespoons flour |
| 1/4 teaspoon salt |
| 1/4 teaspoon ground black pepper |
Directions:
- Brown half the meat in a saucepan. Drain fat. Repeat with remaining meat. Return all meat to pan.
- Add broth, wine, garlic, marjoram, bay leaf, 1/4 tsp. salt, and 1/4 tsp. pepper. Bring to boiling; reduce heat. Cover; simmer 20 minutes or till nearly tender.
- Stir in potatoes, carrots, celery, and onion. Return to boiling; reduce heat. Cover; simmer about 30 minutes or till tender.
- Discard bay leaf. Mix sour cream and flour. Stir 1/2 cup of the hot liquid into sour cream mixture. Return to pan. Cook and stir till bubbly. Cook and stir 1 minute.
| Cooking Method: | Boil |
| Course: | Soup |
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