Caesar Stew


  • 1 bay leaf
  • 1 ½ teaspoons salt
  • 2 pounds boneless lamb shoulder
  • 3 cups diced, peeled tomato
  • 1 teaspoon dried rosemary leaves, crushed
  • 2 pounds fresh spinach, cleaned and chopped
  • 3 tablespoons dried minced onion
  • + 2 more ingredients
    • 1 ½ cups hot water
    • ½ teaspoon pepper

Trim excess fat from meat, and set fat aside. Cut meat into 1-inch cubes; set aside. Cook reserved fat in a large Dutch oven over medium heat; remove and discard fat, reserving drippings in Dutch oven. Add meat to Dutch oven; brown on all sides. Stir in water, onion, and bay leaf; bring to a boil...

View full recipe at My Recipes


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