Lamb Stew

Ingredients

• 13 to 2 lbs, lamb - neck, shank or shoulder
• 2 medium onions
• 1 small bay leaf, if desired
• 1 bunch of medium size carrots
• 1 lb, of fresh string - beans

Method

1. 1

   Start meat with onions and bay leaf, pepper and salt in a quart stew pot.

2. 2

   Allow to simmer about 3/1 hour in water to cover.

3. 3

   Then add carrots, which have been peeled and cut in pieces (1/4 in.) the thicker ends first.

4. 4

   Prepare string beans and cut to 1/4 in pieces.

5. 5

   Add these and the tenderer pieces of carrots after the stew has cooked about an hour.

6. 6

   Continue simmering until all is tender -- about 1.5 hours.

7. 7

   Add a few medium potatoes quartered 1 hour before; at about the same time with string beans.

8. 8

   When tender pour off some of broth and thicken with flour, (not too thick) and pour back into stew.

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 7. The excerpt below is the record exactly as published.

LAMB STEW 13 to 2 lbs, lamb - neck, shank or shoulder 2 medium onions 1 small bay leaf, if desired, 1 bunch of medium size carrots 1 lb, of fresh string - beans

Cook this with the app: pantry check, scaling, and the assistant.