Traditional Lamb Stew

2 lbs lamb stew meat (Chislic)

2 tablespoons olive oil, divided

3 large onions, quartered

3 medium carrots, cut into 1 inch pieces

4 small potatoes, peeled & cubes

1 can (14 ½ oz) chicken broth

1 tsp salt

¼ tsp pepper

1 tablespoon butter

1 tablespoon all purpose flour

1 ½ teaspoon minced fresh parsley

Directions:

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside.  Add the onions, carrots, and remaining oil to the pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper, and lamb; bring to a boil.

Remove from the heat. Cover and bake at 350 degrees for 50-60 minutes or until meat and vegetables are tender.  With a slotted spoon, remove meat & vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in the flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, meat and vegetables; heat through.

ENJOY!

*recipe courtesy of Chef Paul Mahoney of Stillwater, MN