My Mama's Lamb Stew Recipe

Name: My Mama's Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lamb stew meat, cut into 1-inch chunks (or beef if you choose); ¾ cup flour (reserving 1 TBS for later in the recipe); 2 -3 tablespoons mccormick's montreal seasoning; 3 tablespoons olive oil; 4 garlic cloves, minced; 1 tablespoon shallot (I used Penzy's freeze dried shallots); 12 large onion, chopped small; 4 cups beef broth; 4 medium red potatoes, cut into 1-2-inch pieces (or yukon gold); 3 large carrots, chopped; 4 tablespoons lemon juice (reserving 1 TBS for later in the recipe); 1 teaspoon rosemary; 1 cup frozen green beans, snapped into 1-inch pieces or ¾ cup frozen peas

Servings: persons

1 lb lamb stew meat, cut into 1-inch chunks (or beef if you choose)
¾ cup flour (reserving 1 TBS for later in the recipe)
2 -3 tablespoons mccormick's montreal seasoning
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon shallot (I used Penzy's freeze dried shallots)
12 large onion, chopped small
4 cups beef broth
4 medium red potatoes, cut into 1-2-inch pieces (or yukon gold)
3 large carrots, chopped
4 tablespoons lemon juice (reserving 1 TBS for later in the recipe)
1 teaspoon rosemary
1 cup frozen green beans, snapped into 1-inch pieces or ¾ cup frozen peas

1
["Place meat pieces in large gallon size Ziploc bag.", "In small bowl, mix flour and McCormick's Montreal Seasoning.", "Reserve 1 TBS.", "Sprinkle flour mixture over meat, seal and shake, re-open and sprinkle remaining flour mixture over meat, seal and shake until covered evenly.", "In a large dutch oven, saute the garlic, shallots and onion in olive oil until tender.", "Add meat, and brown on all sides (add more olive oil if necessary).", "Add beef broth (deglaze bottom of dutch oven if necessary), potatoes, carrots, 3 TBS of the lemon juice and rosemary.", "Bring to a boil, reduce heat, cover and simmer 50 minutes.", "Place 3/4 cup frozen peas or 1 cup frozen green beans snapped into 1"" pieces in the pot.", "Mix remaining 1 TBS of flour mixture with 1 TBS lemon juice and add to the pot stirring thoroughly.", "Bring to a boil stirring occasionally.", "Reduce heat and serve."]

915

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb lamb stew meat, cut into 1-inch chunks (or beef if you choose), ¾ cup flour (reserving 1 TBS for later in the recipe), 2 -3 tablespoons mccormick's montreal seasoning, 3 tablespoons olive oil, and more.

Yes, My Mama's Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Mama's Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions