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Easiest Lamb Stew Recipe

Easiest Lamb Stew Recipe

6 servings



2 pounds boneless lean lamb, fat trimmed, cubed

1/4 cup each: sliced carrot, chopped onion

2 tablespoons flour

2 cups reduced-sodium chicken broth

4 medium potatoes, peeled, cubed

1 teaspoon dried rosemary leaves

1 bay leaf

1/2 package frozen peas

Salt and pepper, to taste


Cook lamb in lightly greased Dutch oven over medium heat until browned, about 10 minutes. Add carrot and onion, cook 5 minutes, stir in flour and cook 1 minute. Add broth, potatoes, and herbs, heat to boiling. Transfer to oven and bake, covered, at 325 degrees until lamb is tender, 1 to 1 1/2 hours, adding peas during last 15 minutes. Discard bay leaf, season to taste with salt and pepper.

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