Ingredients
- 12 ounces lean, boneless lamb, cut into 1-inch cubes
- 2 cups beef broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 2 medium onions, cut into wedges
- 1-1/2 cups sliced carrots
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried basil, crushed
- 1/2 cup cold beer or water
- 2 tablespoons all-purpose flour
- 1/3 cup dairy sour cream
- 2 teaspoons snipped fresh mint
Description
This Famous Lamb-and-potato Stew Topped With A Dollop Of Mint Sour Cream Fortified The Irish Immigrants Of Boston And Was Adopted By New England As Its Own.
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