Ingredients
1-1/2 pounds lamb stew meat2 tablespoons olive oil, divided3 large onions, quartered3 medium carrots, cut into 1-inch pieces4 small potatoes, peeled and cubed1 can (14-1/2 ounces) beef broth3/4 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1 tablespoon all-purpose flour1-1/2 teaspoons minced fresh parsley1-1/2 teaspoons minced chives1/2 teaspoon minced fresh thyme
Preparation
In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil.
Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
