Quick(er) Lamb Stew Recipe | Cooking With Nat

A hearty stew, without a hearty amount of time required.

	2 tbsp. olive oil
	2 lbs. lamb stew meat
	1 tsp. salt
	1 tsp. black pepper
	1/2 yellow onion, diced.
	4-5 thyme sprigs
	1 tbsp. butter
	3 cups beef broth
	1 tbsp. flour
	1 small bag rainbow carrots
	1 small bad mixed purple, yellow and red potatoes, sliced in half.
	4 stalks celery, cut into 1/2 in. chunks.

1.	Preheat the oven to 325 degrees and add the olive oil to a large dutch oven on medium heat.
2.	Season the lamb with salt and pepper and brown well in the oil for 4 minutes before removing from the pot.
3.	Add the onions, garlic, and thyme and cook for approx. 3 minutes.
4.	Add in the flour and butter. Ensure flour is absorbed, then whisk in broth.
5.	Add in the celery, carrots, potatoes and lamb, bring to a simmer.
6.	Cover and then place in oven for approx. 60 min.

Lamb Stew