My Mamas Lamb Stew Recipes

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Steps:

• In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
• Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• Place meat pieces in large gallon size Ziploc bag.
• In small bowl, mix flour and McCormick's Montreal Seasoning. Reserve 1 TBS.
• Sprinkle flour mixture over meat, seal and shake, re-open and sprinkle remaining flour mixture over meat, seal and shake until covered evenly.
• In a large dutch oven, saute the garlic, shallots and onion in olive oil until tender. Add meat, and brown on all sides (add more olive oil if necessary).
• Add beef broth (deglaze bottom of dutch oven if necessary), potatoes, carrots, 3 TBS of the lemon juice and rosemary. Bring to a boil, reduce heat, cover and simmer 50 minutes.
• Place 3/4 cup frozen peas or 1 cup frozen green beans snapped into 1" pieces in the pot.
• Mix remaining 1 TBS of flour mixture with 1 TBS lemon juice and add to the pot stirring thoroughly. Bring to a boil stirring occasionally. Reduce heat and serve.