Spring Lamb Stew

The temperatures seem to rise and fall unpredictably during the spring season. One day I will turn on air conditioning and the next day the furnace. When you have a cooler day, try making this delicious stew. I think it tastes best the day after you make it, but it is still lovely if you don’t have time for it to rest overnight.

Spring Lamb Stew
3 Tbsp. extra virgin olive oil
1 lb. bone-in lamb stew meat
salt and pepper
a sprinkle of garlic powder
1 medium onion, chopped
3 cloves garlic, chopped
4 medium carrots, peeled and chopped
2 ribs celery, chopped
1/2 c. white wine
6 c. water
2 Knorr bouillon cubes
1 (14 oz.) can diced tomatoes
2 fresh bay leaves
1 large sprig of fresh rosemary
1-1/2 tsp. dried thyme
4 Yukon Gold potatoes, peeled and cubed
1/4 c. water
2 Tbsp. flour

Heat olive oil in a 6-quart Dutch oven or other heavy-bottom. Sprinkle both sides of the stew meat with salt, pepper, and garlic powder. Brown lamb 3-5 minutes on both sides, then remove it from the pot and set aside. Add onions to the Dutch oven and cook 2 minutes to soften. Add garlic, carrots, and celery. Sauté 3 minutes, then add white wine, scraping up the brown bits from the bottom of the pot. Cook 3 minutes, then return lamb to the pot along with water, bouillon, and canned tomatoes. Stir, then season with salt and pepper to taste and add bay leaves, rosemary, and thyme. Cover and cook on medium heat for 50-60 minutes until lamb is tender. Remove meat from pot and cut it into small, bite-sized pieces. Return lamb to the pot along with the potatoes. Cook 15-20 minutes until potatoes are fork tender. In a small bowl whisk together 1/4 c. water and flour until smooth. Whisk flour mixture into the stew and cook 5-7 minutes until slightly thickened. Before serving remove bay leaves and rosemary sprig. Serves 6.

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