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LAMB STEW

Updated: Aug 31, 2020

Grab your favorite cozy blanket and snuggle up with your loved ones to enjoy this hearty meal


Ingredients:

  • 1 lamb sirloin roast (Valley of Hope Farms)

  • 6 Tablespoon Kerry Gold Butter

  • 6 Carrots, peeled and chopped into 1/4 inch pieces

  • 4 celery stalks, diced into 1/4 inch slivers

  • 3 ears of fresh corn sliced off the cob

  • 2 medium potatoes, cut into 1/2 inch pieces

  • 3 garlic cloves

  • 1/4 cup all purpose flour

  • 32 ounce beef broth

  • 6 oz can of stewed italian tomatoes

  • 1/2 cup water

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tsp salt and pepper

In a large dutch oven, heat 1/2 of the butter over medium heat and place seasoned lamb into hot pan. Allow to brown thoroughly on each side creating a crust-roughly 10 minutes. Add in onions, carrots and celery allowing to sauce until tender but not fully cooked, 10 minutes. Stir in all dry ingredients and cook 1-2 minutes stirring occasionally until well combined. Add in broth, stewed tomatoes, corn, potatoes and water bringing to a boil over medium high heat. Once boiling, reduce heat allowing to simmer and cover. Cook for 1 hour or until meat and potatoes are tender. Best served with a side of cornbread! (check out the baked goods tab)

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