Recipe information
Yield
Serves 4
Ingredients
2 tablespoons (1/4 stick) butter
1 pound lamb stew meat
2 tablespoons all purpose flour
12 boiling onions, peeled
5 medium russet potatoes, peeled, quartered
2 large carrots, peeled, cut into 1-inch pieces
10 small bay leaves
2 teaspoons dried thyme
2 cups canned beef broth
1/2 cup chopped fresh parsley
Preparation
Step 1
Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
Step 2
Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.
Nutrition Per Serving
Per serving: 562 calories
13g fat (6g saturated)
89mg cholesterol
1100mg sodium
81g carbohydrates
11g fiber
34g protein
[See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts-C00024Springqq0Lambqq0Stew-0JM90eL-01c303E-00D21Uf-03E403P-01c102o-03E50cR-01c21B6-08430f5-03E3029-01c403U-00o20eX-03E20Fl.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Bon Appétit
