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Chunky Lamb Stew

This recipe is very hearty and full of vegetables!

Source: (Entered by Jennifer Copeland)
Serves: varies

1 pound lamb stew meat      View Available Products
onions      View Available Products
parsley      View Available Products

Step by Step Instructions
  1. Ingredients: 1 pound lamb stew meat, cut into 1-inch cubes 1 tablespoon olive oil 1 large onion, chopped 3 medium carrots, chopped 2 large celery stalks, chopped 3 large potatoes, chopped 3 medium turnips, peeled, chopped 1 (15-ounce) can stewed tomatoes 1 (15-ounce) can beef broth 1 tablespoon soy sauce 1 teaspoon sugar ½ teaspoon sea salt 2 tablespoons all-purpose flour 2 tablespoons grated lemon zest 1 tablespoon chopped fresh parsley 1 (10-ounce) bag frozen green peas Directions: 1) Heat oil in a large pot over medium-high. Add lamb and brown on all sides, about 8 minutes. Remove from heat; set aside. Add onion, carrots, and celery to pot; cook until softened, about 5 minutes, stirring occasionally. 2) Add potatoes, turnips, tomatoes, broth, soy sauce, sugar, salt, and reserved lamb to pot. Bring to a boil over high heat; reduce to a simmer and cook until meat is tender, about 45 minutes. 3) In a small bowl, whisk flour zest, and parsley with ¼ cup water. Add to lamb mixture, along with peas. Stir well to mix. Cook until peas are warm, about 10 minutes. Serve.


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