- 3-4 pounds boneless lamb, cubed into 1 1/2” chunks
- 3 Tbsp. butter
- 3 1/2 cups beef broth or water
- 2 tsp. salt
- 2 tsp. dried dill weed
- 10 crushed peppercorns (or 1 Tbsp. coarsely ground pepper)
- 1 bay leaf
- 1/4 cup flour
- 1 Tbsp. vinegar
- 1 Tbsp. sugar
In a large pot or dutch oven, brown the lamb over medium-high heat, about 8 minutes. Next, add the broth (or water), salt, dill weed, pepper, and bay leaf. Bring stew to a boil, reduce heat to low, cover pot, and simmer for 1 1/2 hours. (For slow cooker: brown lamb and then place along with broth, salt, dill weed, pepper, and bay leaf into slow cooker. Cover and cook on low for 6-8 hours).
Remove 2 cups of broth from the pot or slow cooker and whisk in flour, vinegar, and sugar until mixture is smooth, removing any lumps. Return to pot and cook stew over medium heat until the broth thickens, about 15 minutes.
Divide stew into bowls and garnish with fresh dill, if available. Accompany with artisan bread and a green salad. (Alternative serving suggestion: Scoop out the inside of large bakery rolls to make bread bowls. Fill with stew and serve).
Yield: 5-6 hearty servings.
