INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 452
Calories From Fat: 149
Total Fat: 16.5g
Cholesterol: 187.3mg
Sodium: 292.3mg
Potassium: 626mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 3.2g
Protein: 61.2g