Best-Ever Lamb Stew
The lowest-grade lamb, and least expensive, is often available at specialty markets. Select this variety to save money and just increase the cooking time of the stew by 30 minutes.
1 Tbsp vegetable oil
1 large onion, sliced
1 green bell pepper cut into strips
2 lb stewing lamb, cubed
3 Tbsp all-purpose flour
2 tsp salt, divided
1 tsp paprika
2 cup chicken broth
1 bay leaf
5 large white boiling potatoes, peeled, sliced
Preheat oven to 375°F. Heat oil in a large ovenproof skillet; add onion and bell pepper. Cook, stirring occasionally, until onion is tender, about 5 minutes.
Place lamb, flour, 1 teaspoon salt and paprika in a paper bag; shake to coat lamb. Add lamb to skillet, reserving flour mixture. Cook lamb, stirring, until browned, about 10 minutes.
Add reserved flour mixture to skillet; mix well. Add chicken broth, bay leaf, remaining salt and potatoes; mix well.
Bake stew, covered, until potatoes are tender, about 40 minutes. Discard bay leaf.
Cut the lamb and potatoes into very small pieces and save 10 minutes on the overall cooking time.