This really turned out to be more of a lamb soup than a lamb stew, and it’s really quite basic. However, it was delicious, even on a hot summer day. I imagine it will be even better on a cold winter night.

Dutch Oven Lamb Stew

2 pounds lamb, cut up (We used part of a boneless leg roast from Costco.)

Dredge in a bit of flour, adding salt and pepper to taste.

Brown in a bit of oil or bacon grease. Then add 2 cups water and cook for 45 minutes or so.

Add 2 cups chopped onion, 1-2 cups chopped celery, 3 cups chopped carrots and 6 medium potatoes, cut in eighths. Simmer for another 45 minutes or until done.

Options are to add a can of tomatoes, and/or make some dumplings by cooking biscuits on top. We’ll be trying both of those variations in the future.