Lamb Stew Recipe

Ingredients:

• 1 lb lamb stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup frozen peas
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions:

1. In a large dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the carrots, celery, beef broth, thyme, rosemary, salt, pepper, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
4. Add the frozen peas and continue to simmer for 5 minutes.
5. In a small bowl, whisk together the cornstarch and water. Add the mixture to the pot and stir until the stew thickens, about 2 minutes.
6. Remove the bay leaf and serve hot. Enjoy!

Verdict and Serving Suggestions:

This lamb stew is a hearty and comforting meal that is perfect for a chilly evening. The tender chunks of lamb are cooked to perfection in a flavorful broth with carrots, celery, and peas. The herbs and spices add depth and warmth to the dish, making it a real crowd-pleaser. Serve with a crusty bread or over mashed potatoes for a complete and satisfying meal.