Lamb Stew

Serves: 6
Total Calories: 438


1 1/2 pounds lamb stew meat, boneless
1/2 cup flour
4 onions quartered
6 potatoes, peeled and quartered
6 carrots, peeled and sliced
1 1/2 teaspoons salt
1 (10-ounce) can beef broth
2 teaspoons lemon juice
3 tablespoons flour, (optional)
1/4 cup water (optional)


Roll lamb cubes in flour. Arrange meat and remaining ingredients (except lemon juice) in 3-quart casserole or Dutch oven. Cover with tight-fitting lid. Bake at 325 degrees F. for 2 hours or until meat is fork tender. Remove lid, stir with spoon, and add lemon juice. If desired, thicken with 3 tablespoons flour blended smoothly with 1/4 cup cold water.

Lamb Pie: Cut up leftover lamb and vegetables into 1-inch pieces combine with any leftover gravy. Add water or beef broth, if necessary, to make enough gravy for moistness if gravy is too thin, add a little flour and water thickening (2 tablespoons flour to 3 tablespoons cold water, blended until smooth). Pour stew mixture into 1 1/2-quart casserole. Top with layer of pastry that has been slashed for venting (made from pastry mix or 1 cup flour, 1/2 cup shortening, 1/4 teaspoon salt, and about 2 tablespoons of ice water) or use homemade or packaged refrigerated baking powder biscuits. Bake at 375 degrees F. for 20 to 30 minutes or until filling is bubbly hot and topping is browned.

Nutritional Facts:

Serves: 6
Total Calories: 438
Calories from Fat: 0

This Lamb Stew recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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