Meats – Beef, Pork, Lamb, Etc
Lamb Stew version 2
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.
Ingredients
- 1½ lb boneless lamb shoulder, cut in 1-inch cubes
- 2 tbsp vegetable oil
- ½ cup thinly-sliced onion
- ¼ cup chopped green pepper
- 1 cup sliced celery
- dash garlic powder
- 2 cup beef bouillon
- 3 medium potatoes, quartered
- 2 carrots, peeled and sliced
- 1 turnip, peeled and diced
- 1 can whole tomatoes (8 oz)
- ¼ tsp crumbled sage
- ¼ tsp crumbled marjoram
- ¼ tsp crumbled thyme
- ⅛ tsp crumbled savory
- ½ bay leaf, crushed
- ¼ tsp Worcestershire
- ¼ tsp prepared horseradish
- 1½ tsp molasses
- 1 can whole kernel corn (6 oz)
- 1 cup frozen peas, thawed
- ¼ cup flour
- ¼ cup water
Method
- In a large Dutch oven, cook the lamb in the vegetable oil over low heat, 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 through.
- Blend the flour with the water; gradually stir into the lamb mixture and cook, stirring, until thickened.
Notes
The second of two lamb stew recipes that shared one clipping (see "Lamb Stew version 1"). The bottom of the original clipping was cut off in the scan, so the final thickening step is reconstructed.
Original card
The recipe above was transcribed from this scan of Vera’s original card.