Grandma Papina's Lamb Stew
Total time
Author: Anne Papina
Recipe type: Main
Cuisine: American
Serves: 6
- 1 tbsp butter
- 1 tbsp olive oil
- ½ medium onion, chopped
- 2-3 cloves garlic, chopped
- ½ tsp thyme
- ½ tsp marjoram
- ½ tsp oregano
- 1½ lbs lamb (or veal), cubed
- flour for dredging
- salt & pepper to taste
- 3 carrots, peeled & cut into chunks
- 2 medium russet potatoes, cut into chunks
- 1 can Italian stewed tomatoes
- 1 sm can tomato sauce
- ½ cup vegetable stock
- ½ cup white wine
- 1 can of whole black olives, drained
- 1 10oz package frozen peas
- In a large pot, saute onions, garlic and herbs in the butter and olive oil until onions are translucent.
- Meanwhile lightly coat the lamb with flour, sprinkling generously with salt and pepper. Add the meat and saute until everything starts to brown.
- Add the remaining ingredients except for the olives and peas. Bring to a boil, then reduce heat, and simmer covered for about an hour.
- Stir in the olives and peas until heated through (about 10 minutes).
- Great with a crusty loaf of french bread and lots of butter. Serves 6.
Recipe by Webicurean at http://blog.webicurean.com/2013/06/16/grandma-papinas-lamb-stew-sundaysupper/
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