Kez's Lamb Stew
Kez's Lamb Stew

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, kez's lamb stew. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Kez's Lamb Stew is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Kez's Lamb Stew is something which I have loved my whole life. They’re nice and they look wonderful.

We're going where no other leading meal kit company has. Read Customer Reviews & Find Best Sellers. Great recipe for Kez's Lamb Stew. The weather is getting cold here, and my husband requests to make a stew.

To begin with this recipe, we must first prepare a few ingredients. You can cook kez's lamb stew using 17 ingredients and 3 steps. Here is how you can achieve that.

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

Transfer mixture to a slow cooker. 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. Place a medium Dutch oven over medium-high heat.

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.

Bring to a boil then reduce heat to a simmer. Place a medium Dutch oven over medium-high heat. Place the meat in the pot and leave. "The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the. His stew of gently simmered lamb shoulder, port, and root vegetables tastes of lamb (of course) but is far from gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb.

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