Wednesday, March 11, 2009
I am posting two of my new favorite stew recipes. It is definitely stew weather here as we had about 10" of snow fall 2 days ago and negative degree temperatures. I hope you enjoy. Both recipes are, or can be with suggested modifications, gluten free and casein free.
Irish Lamb Stew
2 1/2 lbs. lamb stew meat (or can trim meat off lamb shoulder chops)
table salt and ground black pepper
1 1/2 T. vegetable oil
2 small to medium onions, coarsely chopped (about 2 1/2 cups)
2 T. unbleached all-purpose flour (can sub. corn starch for gfcf)
2 c. water
1/2 t. dried thyme
1/2 lb. halved baby carrots
1 lbs. yukon gold potatos -i really like melissa's baby potatos
2 T. chopped fresh parsley
1. Adjust oven rack to lower middle position and preheat oven to 300 degrees. Season meat generously with salt and pepper.
2. Heat oil in medium to large ovenproof dutch oven over med-high heat. Add meat and brown on most sides-about 8 minutes. Transfer to bowl and set aside.
3. Reduce heat to medium (add more oil if needed but probably won't need). Add onions and 1/8 teaspoon of salt and cook stirring often and scraping the browned bits off the bottom, until onions have browned-about 8 minutes. Add flour and stir in for 1 to 2 minutes.
4. Stir in half of water, again scraping bottom and edges of dutch oven. Gradually add the rest of the flour, stirring constantly to dissolve flour. Add thyme and 1/2 teaspoon salt and bring to a simmer. Add back meat and any accumulated juices. Return to simmer, cover and place in oven.-Cook for 1 hour.
5. Remove pot from oven, and stir in carrots. Then place potatoes on top of stew, but do not stir in. Cover and return to oven for 1 hour.
6. if serving immediately, stir in potatoes and parsley. (Can be refrigerated for a couple days-spoon off congealed fat and reheat on med-low).
End note-This stew would also be great adding halved mushrooms when you add in the carrots.
Posted by Charlotte Archer and Timothy Grant at 10:51 AM