Lamb Stew—Let Your Stove Top Do the Work!
Cooks' Note
While you can’t cook this meal in half an hour, there’s little prepping involved in the hearty stew if you use precut lamb stew meat and frozen green beans and peas. Just chop an onion, and let your stove top do the work while you take care of other interests. If you prefer slightly leaner lamb leg meat, cut into 1 1/2-inch cubes, and cook for about 30 minutes longer.
Recipe information
Yield
serves 4 to 6
Ingredients
2 tablespoons butter
1 large white onion, chopped
1 1/2 pounds lamb stew meat
1/2 teaspoon dried thyme
12 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup chicken broth
One 9-ounce package frozen cut green beans, thawed
One 9-ounce package frozen baby peas, thawed
Preparation
Melt the butter in a large nonstick saucepan over medium heat. Add the onion and sauté just until softened, about 2 minutes. Stir in the lamb, thyme, rosemary, salt, and pepper. Pour in the broth and bring to a boil. Cover, reduce the heat to low, and simmer until the meat is tender, about 1 1/2 hours. Stir in the beans and peas and cook for 10 minutes more.
