Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 pound lamb stew meat
- 2 tablespoons all purpose flour
- 12 boiling onions, peeled
- 5 medium russet potatoes, peeled, quartered
- 2 large carrots, peeled, cut into 1-inch pieces
- 10 small bay leaves
- 2 teaspoons dried thyme
- 2 cups canned beef broth
- 1/2 cup chopped fresh parsley
Directions
- Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
- Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.
