Lamb Stew

Unfortunately this post is only for Consolidators and forward.  But there are enough people moving on to Consolidation that I thought I better come up with some different things for them to eat too!  And don’t worry all of you that are still only Cruising along, you’ll be there soon!!  Congratulations to all that have gotten there, and keep at it all the rest!  This simple stew could be easily made with beef or lean pork.

LAMB STEW

1 small onion, chopped
3 cloves garlic, minced
5 carrots, peeled and cut into 1-inch pieces
1 lb lamb meat, trimmed and cubed
1 T tomato paste
1 T corn starch
1/2 cup red wine
4 cups low sodium beef broth
salt and pepper
cooking spray

Toss lamb in a plastic bag with cornstarch, salt and pepper.  Brown it in Dutch oven for 10 minutes and remove it from the pot.  Brown the onions and garlic for another 10 minutes, adding tomato paste in the last minute.  Add wine and scrape up all the bits stuck to the bottom.  Add the broth and place the lamb back in the pot.  Simmer for an hour covered, add the carrots and simmer for another 45 minutes uncovered.  If you like a thicker stew, add a teaspoon of cornstarch to 1/4 cup of water, mix well and pour that into the stew.  Cook for another 15 minutes.

Serves 4