Vera's Recipes

Meats – Beef, Pork, Lamb, Etc

Lamb Stew (Two Versions)

Meats – Beef, Pork, Lamb, Etc
Serves 6
14 ingredients

Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.

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Ingredients

  • 2 lb version 1 lean lamb shoulder, cut into 1-inch cubes
  • 1 cup version 1 chopped canned or fresh tomatoes
  • 1 tbsp version 1 sugar
  • 5 version 1 small carrots, cut into strips
  • 3 version 1 medium potatoes, quartered
  • ½ cup version 1 diced celery
  • 1 version 1 onion, diced
  • 1 clove version 1 garlic, minced
  • ½ tsp version 1 crumbled marjoram
  • ½ tsp version 1 crumbled thyme
  • 1½ tsp version 1 salt
  • 1 slice version 1 bread, broken into pieces
  • 1 cup version 1 water
  • version 1 flour, if desired

Method

  1. VERSION 1 — Mix all ingredients in a 2 1/2-quart casserole with cover. Bake in a 325 degree oven for 3 1/2 hours. Thicken the lamb stew with a little flour, if desired. Yield: 6 servings. Prep time: about 3 3/4 hours. About 450 calories per serving.
  2. VERSION 2 — Ingredients: 1 1/2 pounds boneless lamb shoulder, cut in 1-inch cubes; 2 tablespoons vegetable oil; 1/2 cup thinly-sliced onion; 1/4 cup chopped green pepper; 1 cup sliced celery; dash garlic powder; 2 cups beef bouillon; 3 medium potatoes, quartered; 2 carrots, peeled and sliced; 1 turnip, peeled and diced; 1 (8-ounce) can whole tomatoes; 1/4 teaspoon crumbled sage; 1/4 teaspoon crumbled marjoram; 1/4 teaspoon crumbled thyme; 1/8 teaspoon crumbled savory; 1/2 bay leaf, crushed; 1/4 teaspoon Worcestershire; 1/4 teaspoon prepared horseradish; 1 1/2 teaspoons molasses; 1 (6-ounce) can whole kernel corn; 1 cup frozen peas, thawed; 1/4 cup flour; 1/4 cup water.
  3. VERSION 2 method — In a large Dutch oven, cook the lamb in vegetable oil over low, stirring frequently, until browned; remove from the pan. Add the onion, green pepper and celery; cook, stirring, until the onion is lightly browned. Stir in the garlic powder, bouillon, lamb, potatoes, carrots, turnip, tomatoes, seasonings and molasses. Bring to a boil; reduce the heat and simmer, covered, for 20 to 30 minutes or until the meat and vegetables are tender. Add the corn and peas; simmer another 5 minutes or until the peas are heated. Blend the flour with the water; gradually stir into the lamb mixture and cook, stirring, until thickened.

Notes

One clipping with two Lamb Stew recipes. The bottom of Version 2's method is cut off in the scan; its final thickening step is reconstructed.

Original card

The recipe above was transcribed from this scan of Vera’s original card.