Traditional Lamb Stew

At Goette Farms, owners Brandon and Erika are raising both cattle and sheep.  You can find their lamb on the menus of 8 different restaurants in Minnesota, Iowa, North Dakota and South Dakoka.  Erika prepares a traditional lamb stew.

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Traditional Lamb Stew
Makes 4 servings


1-1/2 to 2 pounds lamb stew meat (Chislic)
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley


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, meat and vegetables; heat through.

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