One morning after everyone had breakfast two of the family members decided they were still hungry. It was grocery day and we hadn’t been to the store yet so it was time to get to thinking. We had some leftover lamp steaks from dinner, some fresh veggies, and herbs from the garden and decided to whip up a quick and easy stew before heading out to the store.
- 2 Small Lamb Steaks Diced
- 1 Teaspoon Crushed Bay Leaves
- 1 Teaspoon Celery Salt
- 1 Teaspoon Herbs of Providence
- ½ Teaspoon Salt (And more salt to taste)
- 1 Large Clove Of Garlic Minced
- 1 Medium Onion Diced
- 1 Large Carrot Chopped
- 1 Large Parsnip Chopped
- 1 Small Tomato Diced
- 1 Teaspoon Onion Powder
- 2 Tablespoon Cornstarch
- 1 Tablespoon Olive Oil
- 2 Cups Water
- 1 Tablespoon Worcester Shire sauce
Step 1. In a stock pot heat olive oil and all in garlic, onion, and diced lamb steaks sear until golden brown. Note: To make a rue and prevent burning add a splash of water while searing to prevent burning).
Step 2. Add the rest of the ingredients except for the cornstarch and bring to a boil. Boil on medium heat until vegetables are soft and lamb is tender.
Step 3. Once lamb is tinder and vegetables are soft turn down to a simmer and mix cornstarch with a little water until all of the clumps have dissolved.
Step 4. Add cornstarch to stew and simmer until stew is thick and creamy. Turn off heat and add more salt to taste.