Basque Lamb Stew

Title:
Basque Lamb Stew

Yield:
4 Servings

Categories:
Crockpot




Ingredients:




---------------------------------BASIC
STEW---------------------------------


 1 1/2 lb Boneless lamb shoulder


     1 c  Stock


   3/4 c  Onions; chopped


   1/2 tb Garlic cloves; crushed





-------------------------------THIS
VARIATION-------------------------------


     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





 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 
on May


 12, 1998