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Add a photoServings: 5
Ingredients
- 2 lb Lamb shoulder cut for stew
- 2 Tbsp. Butter
- 1/4 tsp Granulated sugar
- 1 Tbsp. Flour
- 2 c. Lukewarm water
- 1 c. Consomme
- 1 med Onion studded with
- 1 x Clove
- 1 x Bay leaf
- 1 pch Thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 12 med Potatoes peeled and quartered
Directions
- In Dutch oven or possibly large, heavy saucepan, heat butter. Add in meat and cook till browned on all sides. Add in sugar and cook for 3 min, stirring constantly. Pour fat off pan. Sprinkle meat with flour, and cook till brown, stirring constantly. Stir in water and consomme. Add in onion, bay leaf, thyme, salt, and pepper. Bring to boil. Cover and simmer for 1 hour. Add in potatoes. Cover and continue simmering for another hour. Serve warm.
- Suggested Wine: A full-bodied red wine: Cotes du Rhone; Cabernet; etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 5 servings | |
| Calories 694 | |
| Calories from Fat 287 | 41% |
| Total Fat 32.0g | 40% |
| Saturated Fat 14.58g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 538mg | 22% |
| Potassium 1986mg | 57% |
| Total Carbs 69.17g | 18% |
| Dietary Fiber 8.8g | 29% |
| Sugars 3.21g | 2% |
| Protein 32.74g | 52% |
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