Lamb Stew

This is perfect for early spring, using leftover  lamb or anytime.

 1 - 1 1/2 lb. lam roast, cut into chunks

6 c. low sodium beef broth

1 medium onion chopped
2 medium potatoes chopped
2 carrots chopped
4 - 6 T. oil, divided
1 - 2 cloves garlic chopped, crushed
1/8 - 1/4 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine lamb, flour, half of salt and pepper. 

Toss to coat lamb. 

Heat soup pot to medium high heat. 

Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. 

Turn lamb over to brown evenly. 

While lamb is cooking, peel, rinse, chop onion and garlic.

Rinse, remove ends from, and chop potatoes.

Rinse, remove ends of carrots. 

Drain off excess fat if needed. 

Deglaze pan with some of the broth.

 Cook for 8 - 10 minutes more. 

Transfer lamb to a clean bowl.

Add more oil to pot. 

Add vegetables, parsley, garlic, rest of salt, and pepper to pot. 

Cook for 6 - 10 minutes or until done. Stir occasionally. 

Return meat to pot, add rest of broth.

Cover and cook for 1 - 2 hr. or until done stirring occasionally. 

Serves 6.