This hearty kosher lamb stew is perfect for fall and winter meals when you want something comforting. Add some fresh challah and you've got a perfect meal for company or a weeknight dinner.
3 lbs. Kosher Boneless Lamb for stewing (cut into 1 inch pieces.)
1/4 tsp. Kosher salt
1/4 tsp. black pepper
1-2 tbsp. vegetable oil
1/2 small onion, chopped
1 clove garlic chopped
1-2 large carrot, peeled and cut in small chunks
2 large potatoes scrubbed and cut in small chunks
1 8 ounce bag of frozen peas
1 8 ounce bag of frozen green beans
1 bay leaf
2 sprigs of rosemary leaves ( or other herb)
2+ cups Kosher beef stock
1/4 cup Kosher white wine
1/4 cup water
1/4+ cup flour
Steps:
In a large stock pot heat 1 tbsp. oil and add the onion, garlic, lamb, salt and pepper. Cook for 1-2 minutes and then add the flour. Coat the meat and cook for another 2 minutes. Stir often. When the meat is brown add the stock, wine, water and scrape up the pieces of the meat that may have stuck to the bottom of the pan.
Cook for about 10 minutes on low heat. Add the potatoes, carrots, and rosemary. Stir often and cook for about 20 minutes. If more liquid is needed add some stock. Add the peas and the green beans. Cook on low for about 10 minutes. Check to see if meat is tender and the potatoes and carrots are soft but not mushy.
Adjust seasonings to taste. Remove from stove and remove bay leaf. Serve hot.
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