Lamb Stew

There is nothing fancy at all about this dish, it's really just a plain good stew.

I like using lamb in stew from time to time for a change from beef. I find its flavor pairs really well with root vegetables & this stew is heavy on the vegetables. I used to be one of those people who insist they don't like turnips & rutabagas but in the last couple years I've really come around to them & its dishes like this one that have done it.

Lamb Stew

1 T olive oil
4 oz onion, chopped
2 cloves garlic, minced
8 oz lamb stew meat
2 T flour
9 oz russet potato, peeled & cut into 1/2-inch cubes
7 oz turnip, peeled & cut into 1/2-inch cubes
12 oz rutabaga, peeled & cut into 1/2-inch cubes
5 oz carrots, peeled & sliced
1/2 t dried oregano
1/2 t dried thyme
1/4 t dried rosemary
1/4 t dried marjoram
2 c chicken stock

Heat the olive oil over medium-high heat. Add the onion & garlic & sauté until tender. Add the lamb & cook until cooked through. Sprinkle flour over the meat & cook while stirring for 1 minute. Stir in the potato, turnip, rutabaga, carrots, oregano, thyme, rosemary & marjoram. Add the stock (you can add a little water too if you think it needs it). Bring to a boil. Cover, reduce heat & simmer until the vegetables are tender about 1 hour. Remove lid & simmer until gravy reaches desired consistency.

2 - 3 servings

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