Herbed Lamb or Beef Stew Recipe

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This Herbed  Lamb or Beef Stew Recipe is just excellent. What a great combination of spices and other ingredients. This recipe was handed off to me by my boss. He said it was great-he was right- my whole family enjoyed it. Use fresh spices instead of dried if you have them available and double the amount. This recipe originally called for 2 cups water with beef bouillon granules. I changed it to beef stock instead. This is a great fall meal. Give it a try you’ll love it. Enjoy!

Ingredients

1 ½ pounds of lamb or beef stew meat, cut into ¾ inch cubes

2 tablespoons cooking oil

3 cloves of garlic minced

1 bay leaf

3 cups of beef stock

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried marjoram

4 medium carrots sliced ½ inch thick ( I used baby carrots )

4 stalks of celery- sliced one inch thick

1 large potatoe or 2 medium cut into one inch cubes

2 medium onions cut into sliced wedges

½ cup sour cream

¼ cup all purpose flour

Directions

1. In a fry pan brown the stew meat, one half at a time in the oil.

 

2. In a large pot or Dutch oven combine the browned stew meat, 3 cups of beef stock and all the spices. Bring to a boil then simmer for 30 minutes.

3. Add all the vegetables and cook until tender.

 

4. Combine the flour and sour cream along with 2 tablespoons of cold water. Then add ½ cup of the cooking broth to the mixture and mix thoroughly. Then combine the mixture back into the stew.

5. Cook until thickened and you are ready to eat.

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Comments

  1. Lisa says:

    Mmmm. I can just imagine having a warm, steaming bowlful of this on a cold winter’s night. It’s the perfect comfort food. Come visit my blog if you have a chance: http://sweet-as-sugar-cookies.blogspot.com.

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