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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 pounds boneless lamb shoulder, cut into 1 inch cubes 1 tbsp. minced fresh parsley leaves 1 tsp. dried thyme 6 cups chicken broth 3 pounds russet potatoes, peeled and diced 1 large onion, peeled and finely chopped 1 pound carrots, peeled and diced 1 bunch celery, diced 6 tbsp. all purpose flour 1/4 cup vegetable oil 1/2 tsp. salt 1/2 tsp. pepper
Directions
Combine lamb, parsley, thyme and 4 cups broth in a large pot. Cover and simmer 90 minutes. Add potatoes, onion, carrots, celery and remaining 2 cups broth. Cover and simmer 1 hour. Whisk together flour and oil in a small bowl until smooth. Stir the flour mixture into the stew along with the salt and pepper. Simmer 3 to 5 minutes until thickened. Serve hot.
Serves 8 to 10.
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