The ingredient list for this stew looks so very simple, but the result is absolutely amazing! Even those who aren't excited about lamb will enjoy this dish. Be sure to buy the best, youngest lamb you can find. Mile-High Biscuits or Crusty Country White Bread and Spring Peas with Cream and Mint would be great served on the side! Serves 4.
(Note: After a making this recipe for the video, I thought the vegetables would hold up better if they were added 45 minutes after the meat started cooking. So I have altered the recipe to reflect that. The video still shows the original method!)
2 Tablespoons Butter
1 pound lamb stew meat
2 Tablespoons all-purpose flour
5 medium russet potatoes
2 large carrots, peeled and sliced into 1-inch pieces
12 "knob" or large spring onions
5 large bay leaves
2 teaspoons dried thyme
2 cups beef broth
1/2 cup fresh parsley, chopped
Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and saute until brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Add the vegetables, bring back to a boil, reduce heat and simmer for one hour longer..
Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.