 |
Basque Lamb Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BASIC STEW-----
1 1/2 pounds Boneless lamb shoulder
1 cup Stock
3/4 cup Onions -- chopped
1/2 tablespoon Garlic cloves -- crushed
-----THIS VARIATION-----
6 medium Carrots -- 3/4" pcs
12 ounces 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
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.
- - - - - - - - - - - - - - - - - -
|
