Servings
4 s
Ingredients
1716
- 1 1/2 pounds Boneless lamb shoulder
- 1 cup STOCK
- 3/4 cup Onions; chopped
- 1/2 tablespoon
1720
- 6 medium Carrots; 3/4" pcs
- 12 ounce Turnips; 3/4" pcs
- 1/4 teaspoon Thyme leaves
- 1/4 teaspoon Rosemary; crumbled
- 1/2 teaspoon Black pepper
- 1 cup Chicken stock
- 2 tablespoons Flour
Directions
- You may substitute pork shoulder or beef chuck for the lamb.
- Use beef stock for beef, chicken stock for pork or lamb.
- Basic stew: Trim meat of fat and cut into 1-1/2″ chunks.
- Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender.
- Crockpot directions: pile all ingredients into crockpot and cook all day on LOW.
- When done: skim off and discard fat.
- It takes less than 8 minutes to assemble this stew.
- Then you can pay it little or no attention as it simmers for about 2-1/2 hours.
- Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months.
- Thaw in microwave-safe container on defrost or in refrigerator for 24 hours.
- To assemble: bring basic stew, vegetables, and spices to boil in 3-qt pot.
- Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender.
- Whisk chicken stock with flour until blended.
- Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender.
- This stew is also good made with beef or pork.
- Posted to JEWISH-FOOD digest by Nancy Berry
- net> on May 12, 1998