Simple Lamb Stew
Serving Size / Yield
4 servings
Ingredients
- 1/4 C. olive oil
- 2 lbs. boneless lamb shoulder, cut into 1-1/2-inch pieces
- salt
- pepper
- 1/2 C. dry white wine
- 2 med. onions, sliced
- 1 lg. red bell pepper
- 1 lg. green bell pepper
- 6 tomatoes, peeled, seeded and chopped
Directions
In a large casserole dish, heat oil over medium heat. Pat lamb dry. Add lamb to the pan so that they fit in a single layer. Cook until browned on all sides, 20 minutes. Transfer the browned lamb to a plate. Continue cook the rest of the lamb the same way. Sprinkle salt and pepper on the lamb.
When all meat has been browned, spoon off excess fat. Add wine to the pot and stir well. Scrape up the browned bits. Bring to a simmer. Return lamb to the pot. Stir in the onions, peppers and tomatoes. Reduce heat to low. Cover pot and cook for 1 1/2 hours or until meat is tender. Serve.
