Fall Stew

Fall Stew
Photo by HOWARD L. PUCKETT

Ingredients

  • ¾ pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes
  • 1 cup chopped peeled turnip
  • 7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock
  • 1 teaspoon ground cumin
  • 7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock
  • 1 teaspoon dried oregano
  • 2 teaspoons olive oil
  • + 25 more ingredients
    • ½ cup chopped zucchini
    • ½ teaspoon salt
    • 3 garlic cloves, minced
    • 2 teaspoons olive oil
    • ¾ pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes
    • ½ cup chopped plum tomato
    • 1 cup chopped peeled rutabaga
    • 1 cup chopped peeled turnip
    • ¼ cup chopped fresh cilantro
    • 1 cup chopped Vidalia or other sweet onion
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 cup chopped celery
    • ¼ teaspoon ground red pepper
    • ½ cup dry red wine
    • 3 garlic cloves, minced
    • ½ teaspoon salt
    • ½ cup dry red wine
    • ¼ cup chopped fresh cilantro
    • ¾ cup chopped carrot
    • 2 bay leaves
    • 1 ½ cups cubed baking potato
    • ½ cup chopped zucchini
    • ¼ teaspoon black pepper
    • ¾ cup chopped carrot

Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add the wine, and cook 3 minutes, stirring frequently. Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20...

View full recipe at My Recipes

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