Do NOT skip the mint sour cream with the stew, it really makes the dish special and unique.Ingredients:
1/4 c. vegetable oil
12 ounces lean, boneless lamb, cut into 1-inch cubes(or beef stew meat works fine)
4 cups beef broth
tt. Kosher Salt
tt. pepper
1 bay leaf
3 medium red potatoes, skin-on, cut into medium dice
1 large onion, medium dice
5 carrots, peeled, medium dice
1 t. dried thyme
1 t. dried oregano
1/2 cup cold beer or water
3 T. all-purpose flour
1/2 c. Sour Cream
10 mint leaves, sliced into shreds
4 cups beef broth
tt. Kosher Salt
tt. pepper
1 bay leaf
3 medium red potatoes, skin-on, cut into medium dice
1 large onion, medium dice
5 carrots, peeled, medium dice
1 t. dried thyme
1 t. dried oregano
1/2 cup cold beer or water
3 T. all-purpose flour
1/2 c. Sour Cream
10 mint leaves, sliced into shreds
Mix the sour cream and shredded mint together and refrigerate.
In a medium stock pot, heat the oil until smoking. Add the lamb or beef and brown. Pour in the beef stock, thyme, and oregano, cover, and let simmer for 1 1/2 hours adding more water if liquid levels get too low. Add the onion, potato, and carrot and let simmer until vegetables are tender, at least 30 minutes.
In a small bowl, mix together flour and water. Pour through a fine meshed sieve into the stew and stir well until the soup thickens. Check seasonings, adding more salt or beef base if needed.
Serve with mint sour cream. Serves 4.
