Kez's Lamb Stew
Kez's Lamb Stew

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, kez's lamb stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kez's Lamb Stew is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Kez's Lamb Stew is something that I’ve loved my entire life. They’re fine and they look fantastic.

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To get started with this particular recipe, we must prepare a few components. You can cook kez's lamb stew using 17 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Kez's Lamb Stew:
  1. Get 4 lamb chops leg, cut into pieces
  2. Take 3 clove garlic, chrushed
  3. Prepare 2 large onion, peeled and diced
  4. Prepare pieces Celerystick cut into
  5. Take 1 litter beef stock
  6. Get 1 teaspoon white sugar
  7. Make ready 13 carrots peeled and diced
  8. Prepare 2 large onions, peeled and finely diced
  9. Prepare 3-4 potatoe, peeled anddiced
  10. Make ready 1 teaspoon dried thyme
  11. Get 2 bay leaves
  12. Take 1 1/4 teaspoon salt
  13. Prepare 1 teaspoon Pepper
  14. Get 2 tablespoon plain flour
  15. Get 1-2 cane diced tomatoe
  16. Get 3 tablespoon Worcestershire sauce
  17. Prepare 2 tablespoon parsley chopped

Transfer mixture to a slow cooker. Place a medium Dutch oven over medium-high heat. Place the meat in the pot and leave. Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.

Steps to make Kez's Lamb Stew:
  1. Saute onions and garlic until fragrant, add lamb cops and stir again until smooth and the meat turns brown. Then add two tablespoons of flour and stir again until evenly distributed. - Add stock, potato, carrots, celery, peas, salt, pepper and Worcestershire sauce.
  2. Add stock, potato, carrots, celery, peas, salt and pepper. - Cover and simmer for 25 -30 minutes or until meat and vegetables are tender.
  3. And slowly cook until stew is thiqckened. Add parsley and taste and adjust seasonings if necessary.

Place the meat in the pot and leave. Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves. Bring to a boil then reduce heat to a simmer. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding,. A warm comforting bowl of stew is a winter staple.

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