Course Type
Main Course
Dietary Restrictions
Gluten-free, Nut-free
6-8 Servings
Ingredients
2 lbs of lean lamb or beef, cut into cubes
2 tablespoons of olive oil
4 carrots, chopped
2 onions, chopped
4 cloves of garlic, minced
2 leeks, sliced
6 cups of beef or vegetable broth
4 potatoes, cubed
1 cup of frozen peas
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
Salt and pepper, to taste
2 tablespoons of cornstarch mixed with 2 tablespoons of cold water (optional, for thickening)
Fresh parsley, chopped, for garnish
Cooking Utensils
Large pot
Cutting board
Sharp knife
Wooden spoon
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the lamb or beef cubes, season with salt and pepper, and cook until browned on all sides. Remove the meat from the pot and set it aside.
2. In the same pot, add the carrots, onions, garlic, and leeks. Cook until the vegetables are softened and the onions are translucent.
3. Return the browned meat to the pot, and add the broth, potatoes, peas, thyme, and rosemary. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, until the meat is tender and the flavors are well combined.
4. If you prefer a thicker stew, stir in the cornstarch and water mixture, and let the stew simmer for an additional 15 minutes, or until it has reached your desired consistency.
5. Serve the stew hot, garnished with fresh parsley.
