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Lamb Stew
by Kathy and Bruce Jacobs
Looking for a different stew for your next camp out? Try this Lamb
stew recipe.
Ingredients
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3 pounds boneless lamb stewing
meat -- well trimmed
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1/2 cup flour
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1 teaspoon salt
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1 teaspoon sugar
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1/2 teaspoon leaf thyme
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon rosemary
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1 14 oz can beef broth
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4 potatoes -- peeled and cubed
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3 large carrots -- peeled, sliced
thin
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8 small white onions
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1 10 oz pkg. frozen peas
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Preparation Steps
- In zipper
bag, combine flour, salt, and sugar. Shake to mix well. Add meat to
bag. Shake again to coat meat.
- Peel and
cut potatoes and carrots.
- Pour beef
broth into potje or other large stewpot. Add all other ingredients,
except spices.
- Place
potje or stewpot over coals.
- Cook for
2 hours or until meat is done, stirring occasionally. Add spices
after one hour.
Note: Do not
add extra liquid. The meat and vegetables will add liquid as they
cook. Also, do a taste test before serving to check if stew has
enough flavor.
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