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Lamb Stew


  • 2 large Celery stalks, chopped
1 large Onion, chopped
  • 3 Medium Carrots
  • 3 large Potatoes
  • 3 Medium Turnips
  • 1 lb Lean lamb for stew, cut into 1″ cubes
  • 1 tablespoon of Veg. oil
  • 1 tablespoon of Soy sauce
  • 1 teaspoon of Sugar
  • teaspoon of Salt
  • teaspoon of Gravy Powder
  • 2 tablespoons of All Purpose flour
  • 2 tablespoons of grated Lemon peel
  • 1 tablespoon of chopped Parsley
  • 1 can Stewed tomatoes.
1 can Beef broth
  • 1 packet of Frozen Peas(10 oz.)


Cut carrots diagonally into 3/4″ chunks. 
Peel and cut potatoes and turnips into 1 1/2″ chunks.
Remove any fat from the lamb.

 In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides.

With a slotted spoon, remove lamb to bowl.

 Cook the celery and onion in the remaining juices until lightly browned. Return lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water. 
Over a high heat, bring to the boil.

Reduce heat to low; cover and simmer 25 minutes.

After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender.

In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.

Wine Pairings

Bordeaux Superior, Chateau Haut Meynard