Lamb Stew
Ingredients
| 2 lb boneless lamb, cut into 1 inch cubes | ||
| 1/2 tsp sugar | ||
| 1 tbs oil | ||
| 1/3 cup flour | ||
| kosher salt and black pepper to taste | ||
| 3 garlic cloves, chopped | ||
| 1 1/2 cups beef stock | ||
| 3/4 cup dry red wine | ||
| 2 tsp Worcestershire sauce | ||
| 6-8 carrots, peeled and cut into 1 inch pieces | ||
| 4 small onions, quartered | ||
| 4 stalks celery, cut into 1 inch pieces | ||
| 2-3 potatoes, peeled and cubed |
- Sprinkle meat with sugar.
- In a large skillet or dutch oven, brown meat in hot oil.
- Stir in flour, salt and pepper.
- Add garlic, beef stock, wine and Worcestershire sauce.
- Simmer covered for 45 minutes or until meat is tender, stirring occasionally.
- Add vegetables, cover and cook for another 30 minutes or until the vegetables are tender.
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