| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basque | Crockpot | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Boneless lamb shoulder |
| 1 | c | Stock |
| 3/4 | c | Onions; chopped |
| 1/2 | tb | Garlic cloves; crushed |
| 6 | md | Carrots; 3/4" pcs |
| 12 | oz | Turnips; 3/4" pcs |
| 1/4 | ts | Thyme leaves |
| 1/4 | ts | Rosemary; crumbled |
| 1/2 | ts | Black pepper |
| 1 | c | Chicken stock |
| 2 | tb | Flour |
INSTRUCTIONS
BASIC STEW THIS VARIATION 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 <nlberry@prodigy.net> on May 12, 1998
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