Lamb and Potato Stew



2 quarts



2 lbs. lean lamb stew meat, cut into 1-inch pieces
1/2 cup chopped onion
6 md. potatoes, peeled and diced
4 carrots, diced
1-1/4 cup water
1 can (1 lb.) tomatoes with liquid, chopped
1/2 cup diced celery
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 to 2 bay leaves


In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 250°F for 3 to 4 hours or until tender. Remove bay leaves before serving.

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