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. |
The perfect stew for fall, that doesn't take all day.
| 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. |
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