Rosemary Lamb Stew

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Onions, carrots, and garlic give this easy stew its foundation of flavor, and stewed tomatoes make it saucy. Serve it over hot cooked rice.

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour


Ingredients

  • 1 cup chopped yellow onion
  • 1 tablespoon olive oil
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1 cup sliced carrots
  • 2 1/2 cups diced cooked lamb
  • 2 garlic cloves, minced
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1/2 cup chicken broth
  • 1 fresh rosemary sprig
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Hot cooked rice

Preparation

  1. Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over hot cooked rice.
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