HEARTY LAMB AND VEGETABLE STEW

Hearty Lamb and Vegetable Stew image

Provided by Shullie Neumark

Categories Soup/Stew Lamb Vegetable Sauté Stew Winter Bon Appétit California

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds lamb stew meat, cut into 1-inch pieces
1 tablespoon all purpose flour
3 tablespoons olive oil
1 large green bell pepper, cut into 1-inch pieces
1 medium onion, finely chopped
3 3x1/2-inch strips lemon peel
2 garlic cloves, chopped
2 small bay leaves
2 cups low-salt chicken broth
1 tablespoon tomato paste
4 medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
1 cup frozen petite peas
Chopped fresh parsley

Steps:

Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.

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