From Fort Collins, Colorado, Margery Richmond writes, “This is a tasty, nourishing and cost-effective dish. The taste enhances if you make the stew the day prior to you serve it.”.
Active Ingredients
- 1-1/2 pounds lamb stew meat
- 2 tablespoons olive oil, divided
- 3 large onions, quartered
- 3 medium carrots, cut into 1-inch pieces
- 4 little potatoes, peeled and cubed
- 1 can (14 -1/ 2 ounces) beef broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1-1/2 teaspoons minced fresh parsley
- 1-1/2 teaspoons minced chives
- 1/2 teaspoon minced fresh thyme
Directions