Lamb Stew in Bread Bowl Recipe

6 Servings

Ingredients

• 1 ½ pounds lean lamb cubes
• ¼ cup flour
• 2 tablespoons vegetable oil
• 2 cloves garlic, crushed
• ¾ teaspoon black pepper
• 1 beef bouillon cube, crushed
• ¼ cup burgundy wine
• 2 cups water
• 5 carrots, chopped
• 3 potatoes, peeled and sliced
• 2 onions, peeled and chopped
• 2 celery stalks, sliced
• 1 cup frozen peas
• ¼ pound fresh sliced mushrooms
• Round French or sourdough bread, unsliced

Heat oil in Dutch oven, coat lamb cubes with flour and add garlic; brown. Add pepper, bouillon, wine, water, carrots, potatoes, onions and celery. Cover; simmer for 35 minutes. Add peas and mushrooms. Cover and simmer an additional 15 minutes. Serve in a hollow bread bowl.

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