Ingredients
2tbspcanola oil
2lblamb stew meat
1tspkosher salt
½tspcoarse ground black pepper
1yellow onion,diced
2cloves garlic,minced
1tspthyme
1tbspbutter
1tbspflour
4cupsbeef broth
2carrots,peeled and cut into 1-inch chunks
4Yukon potatoes,cut into 1-inch chunks
Preparation
Preheat the oven to 325 degrees F and add the canola oil to a large dutch oven on medium heat.
Season the lamb with salt and pepper and brown well in the oil for 3 to 4 minutes before removing it from the pot.
Add the onions, garlic, and thyme cooking for just 2 minutes until the onions are slightly translucent then add in the butter and flour and whisk until the flour is absorbed before whisking in the broth.
Add in the carrots, potatoes and lamb, bring to a simmer, then cover and put into the oven for 60 to 65 minutes until tender.
