From Our Farm to Your Table

Lamb Stew

Fri, 2016-03-25 22:58 -- tmdowney

Easy to prepare and delicious to eat. 

1-1/2 pounds lamb, stew meat or roast cut up
4 medium carrots, sliced thick
1 large onion or fennel bulb, chopped
2 leeks, sliced
4-6 potatoes or parsnips or turnips, chopped into large chunks
2 stalks celery or on celeriac, chopped in large chucks
¾ cup white wine
2 cups chicken broth or water
3 large garlic cloves, minced
2 tsp thyme, dried
1/2 cup minced fresh parsley or 2 TBSP dried
1/4 cup cornstarch, for a thick broth

Prepare all ingredients as indicated. Reserve half the minced parsley and all of the cornstarch. Place all other ingredients in crock pot.  Turn on low and cook 8-10 hours.  

Pressure Cooker:

Brown the stew meat in the pressure cooker. Put water or broth in the pressure cooker,  bring to pressure for 45 minutes. Release pressure, add vegetables, bring to pressure for 5 minutes. Cool and serve.

Lamb stew ready to be cooked.

For a thicker broth, after the stew has cooked, remove 2 cups of the broth from the crock pot and whisk in corn starch. Heat in a deep skillet, stirring constantly until thick.  Add back into the crockpot and stir well. 

Serve and Enjoy!

Recipe Type: 

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