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“This is a flavorful and robust stew, perfect for a cold winter evening!”
1hr 30mins

Ingredients Nutrition

  • 1 lb lamb stew meat, cut into 1-inch chunks (or beef if you choose)
  • 34 cup flour (reserving 1 TBS for later in the recipe)
  • 2 -3 tablespoons mccormick's montreal seasoning
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon shallot (I used Penzy's freeze dried shallots)
  • 12 large onion, chopped small
  • 4 cups beef broth
  • 4 medium red potatoes, cut into 1-2-inch pieces (or yukon gold)
  • 3 large carrots, chopped
  • 4 tablespoons lemon juice (reserving 1 TBS for later in the recipe)
  • 1 teaspoon rosemary
  • 1 cup frozen green beans, snapped into 1-inch pieces or 34 cup frozen peas


  1. Place meat pieces in large gallon size Ziploc bag.
  2. In small bowl, mix flour and McCormick's Montreal Seasoning. Reserve 1 TBS.
  3. Sprinkle flour mixture over meat, seal and shake, re-open and sprinkle remaining flour mixture over meat, seal and shake until covered evenly.
  4. In a large dutch oven, saute the garlic, shallots and onion in olive oil until tender. Add meat, and brown on all sides (add more olive oil if necessary).
  5. Add beef broth (deglaze bottom of dutch oven if necessary), potatoes, carrots, 3 TBS of the lemon juice and rosemary. Bring to a boil, reduce heat, cover and simmer 50 minutes.
  6. Place 3/4 cup frozen peas or 1 cup frozen green beans snapped into 1" pieces in the pot.
  7. Mix remaining 1 TBS of flour mixture with 1 TBS lemon juice and add to the pot stirring thoroughly. Bring to a boil stirring occasionally. Reduce heat and serve.

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