Lamb and Carrot Stew

Ryan loves lamb. I told him that we had some and asked him if he wanted stew or stir fry. I was hoping he’d say stir fry, but this stew came out really good!

I used lamb meat for stew. Any type of meat or seitan could work well for this recipe. The part that surprises people about my stews is that I don’t use any liquid. I promise it will be better without any!

Optional: 1-2 cups of leftover potatoes or rice. We had about 1 cup each of leftover white rice and boiled diced potatoes in the refrigerator. I added them in at the beginning and they made a nice thickener.

6 servings
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Ingredients:

• 1 pound of lamb stew meat (or beef, pork, or seitan)
• ½ onion (or ½ cup of frozen chopped onions)
• ½ container of fresh mushrooms, sliced (or ¼ cup of freeze-dried mushrooms)
• 3 carrots, sliced
• 3 ribs of celery, sliced
• 2 cloves of garlic, minced
• 1 Tbsp Better than Bouillon beef flavor (can use another type of beef or mushroom bullion)

Directions:

1. Lightly spray 4-quart pot with oil.
2. On medium-high heat, saute onions until translucent – about 2-3 minutes, stirring a few times. Remove from pot.
3. Add meat and sprinkle with salt. Cook 1-2 minutes until seared, stirring frequently.
4. Add all remaining ingredients. Stir and cook for 3 minutes.
5. Cover tightly and reduce to a low simmer.
6. Cook for 45 minutes and turn off the heat.
7. Let rest 10 minutes and serve.
8. Season with salt and pepper as needed