|
|
HERBED LAMB STEW 1 lb. lean boneless lamb, cut in 1-inch cubes 1/2 c. chopped onion 1 Tbsp. cooking oil 1 c. water 1/4 c. dry white wine 1 1/2 tsp. instant chicken bouillon granules 1/2 tsp. dried basil, crushed 1/2 tsp. dried thyme, crushed 1/4 tsp. dry mustard 2 carrots, cut into 1-inch pieces 2 potatoes, peeled and cubed 2 stalks celery, sliced into 1-inch pieces 1 c. fresh green beans 1 green pepper, cut into 1-inch pieces 1 Tbsp. cornstarch 2 Tbsp. cold water In Dutch oven, brown the meat and onion in hot oil. Drain off fat. Add water, wine, bouillon granules, basil, thyme and dry mustard. Bring to a boil. Reduce heat; cover and simmer about 30 minutes or until meat is tender. Add carrots, potatoes, celery, beans and green pepper. Cover and simmer for 20 to 25 minutes or until vegetables are tender. Combine cornstarch and cold water; stir into stew. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |