Lamb Stew With Leeks And Potatoes Recipes

LEEK 'N LAMB STEW (MEAL IN ONE POT)

Leek 'n Lamb Stew (meal in One Pot) image

This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening.

Provided by Bergy

Categories Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs lean lamb stew meat, cut in to 1 1/2 inch cubes
1 tablespoon olive oil
4 cloves garlic, minced
2 large leeks, cleaned & chopped
4 large carrots, cut into 1 inch pieces
3 cups celery, chopped
16 small new potatoes, cut in half
1 cup mushroom, sliced
1 bay leaf
1 teaspoon dried thyme
salt and pepper
4 cups broth (vegetable, Chicken or beef, you may use two cups red or white wine and 2 cups broth , total liquid 4)
1 cup grated parmesan cheese

Steps:

Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
Add all the veggies and continue to brown for another 5 minutes.
Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
Add spices and 1/2 the cheese.
Bring to a boil.
Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
Let the stew rest 15 minutes before serving.
Pass the remaining cheese to sprinkle over each serving.

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