Lamb Stew
Ingredients
- 500 g Boneless lamb. cut in 1-inch cubes
- 4 tbsp. Flour
- 3 tbsp. Oil
- 1 sachet Dry onion gravy mix
- 1 tsp. Salt
- 0.5 tsp. Garlic powder
- 0.25 tsp. Pepper
- 2 cups Cold water
- 4 Potatoes. peeled. halved. and sliced
- 3 Carrot. sliced
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Great warming stew.
Method
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1
1. Toss lamb cubes with flour then brown in a large skillet in hot oil. Drain off excess fat.
2. In a separate bowl, combine gravy mix, salt, garlic powder, pepper and cold water.
3. Whisk the mixture until smooth then add to meat.
4. Cook, stirring occasionally, until mixture thickens and bubbles. Cover and simmer for 30 minutes.
5. Add the sliced potatoes and carrots. Return to boiling.
6. Reduce heat, cover, and simmer lamb stew until vegetables are tender.
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