Lamb Stew with Root Vegetables and Dried Plums
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • 1 1/2 pounds lamb for stewing, cut into chunks (or use half lamb and half beef, or substitute all beef)
  • salt and pepper
  • 4 tablespoons flour, divided
  • 2 tablespoons olive oil, divided
  • 1 small leek, sliced into rings (white and pale green parts only)
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 4-5 cups fat free, low-sodium chicken broth
  • 4-5 small parsnips, peeled or scrubbed, cut into 1-inch pieces
  • 2 carrots, peeled or scrubbed, cut into 1-inch pieces
  • 4 small red potatoes (about 1/2 pound), cut into 1-inch pieces
  • 2 turnips, cut into 1-inch pieces
  • 1 cup dried pitted plums, whole
  • 2 dried bay leaves
  • 1/4 teaspoon ground thyme

Instructions

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