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Shepherd's Stew

Serves: 5
Total Calories: 680

Ingredients

2 pounds lamb shoulder, cubed in 1-inch pieces
2 tablespoons fat or butter
flour
2 quarts water
garlic, parsley, salt, pepper, and bay leaf to taste
4 - 5 carrots, sliced
4 - 5 potatoes, cubed
1 onion, chopped
3 -4 ears of corn, cut off
1 cup green peas
2 tablespoons flour

Directions:

In a Dutch oven, brown the meat in hot fat after it has been dredged in flour. Add the water and seasonings and simmer about 2 hours. Add carrots, potatoes, onion, and corn, and cook another 30 minutes. Add the peas and cook for 15 minutes. Thicken stew with flour and water.


Fun Fact: Youngsters with linked arms lead the way through downtown Ketchum, Idaho, during the annual October Trailing of the Sheep Festival.

From 1881 to 1917, the sheep ranching industry boomed in Ketchum, Idaho. Many say it was second only to Sydney, Australia, as the sheep shipping capital of the world. Over the years, several million sheep have trailed through the valley and have been shipped from various points along the railway. The sheep driveway, which parallels the railroad in many places, is still maintained. Sheepherders today still trail their sheep through the Wood River Valley during their annual migrations to and from summer pastures in the northern mountains, and in October 1997, the first annual “Trailing of the Sheep” celebration was held.

Nutritional Facts:

Serves: 5
Total Calories: 680
Calories from Fat: 341

This Shepherd's Stew recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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