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Kountry Life Recipes

Herbed Lamb Stew
1 Lbs. Lamb Stew Meat, cut into 3/4 inch pieces ( I use 1- 2 Lbs. Lamb Stew Meat. Beef stew meat works well. )
2 Tbls. Cooking Oil ( Extra Virgin Olive Oil )
2 C. Beef Broth
1 C. Dry Red Wine or Beef Broth ( I use 1+ C. Red Wine )
2 Garlic Cloves, minced ( 2 - 4 Garlic Cloves )
1 tsp. Dried Marjoram, crushed
1 Bay Leaf
2 C. Potatoes ( Russet ), peeled and cut into 1/2 inch cubes
1 1/2 C. Carrots, sliced
1 1/2 C. Celery, cut into 1/2 inch slices
1/2 C. Onion, chopped
1/2 C. Sour Cream
3 Tbls. All Purpose Flour
1/4 tsp. each of Salt and Pepper

Brown the meat,1/2 at a time, in oil. Drain fat ( I do not drain the fat ).
Return all the browned meat to the pan and add the broth, wine, garlic, marjoram, bay leaf, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 20 minutes or till the meat is nearly tender. Add the potatoes, carrots, celery and onion. Bring to a boil, reduce the heat, cover and simmer for 30 minutes or till the veges are tender. Remove the bay leaf. Mix together the sour cream and the flour then add 1/2 C. of the stews liquid to the sour cream mix. Add this to the stew and cook and stir till bubbly and thick. Cook for about 1 more minute and serve.

Submitted By: Michael J. Weigel from CA on 2001-11-05

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