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Lamb Vegetable Stew | Lamb Vegetable Stew Recipes | Lamb Vegetable Stew Recipe

Lamb Vegetable Stew recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Lamb Vegetable Stew

2 lb. boneless, lean lamb stew meat, cut in 1 inch chunks

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup all purpose flour

2 tablespoon vegetable oil

1 large onion, sliced thin

4 cups water

2 cups diced carrots

2 cups diced turnips (about 8 ounces)

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Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat until thin and rippling, but not smoking. Brown lamb a few pieces at a time. Remove to bowl with slotted spoon. Reduce heat to medium. Add onion and cook 5 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Add meat and remaining salt. Stir to mix. Bring to boil over medium-high heat, reduce heat to low, cover and simmer, stirring occasionally, 1 hour. Add vegetables, cover and simmer 20 minutes until lamb and vegetables are tender. Makes 6 servings.

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