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Fall Stew

Healthycooking's picture
  Olive oil 2 Teaspoon
  Lean boned lamb leg/Lean boned chuck roast 3⁄4 Pound, cut into 1-inch cubes
  Chopped vidalia/Other sweet onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped carrot 3⁄4 Cup (12 tbs)
  Garlic 3 Clove (15 gm), minced
  Dry red wine 1⁄2 Cup (8 tbs)
  Cubed baking potato 1 1⁄2 Cup (24 tbs)
  Peeled chopped rutabaga 1 Cup (16 tbs)
  Peeled chopped turnip 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Canned low salt chicken broth/8 cups homemade chicken stock 73 1⁄2 Ounce (Seven 10 1/2 Ounce Each Cans)
  Bay leaves 2
  Chopped plum tomato 1⁄2 Cup (8 tbs)
  Chopped zucchini 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Dried oregano 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon

Heat oil in a large Dutch oven until hot; add lamb, browning on all sides.
Add onion, celery, carrot, and garlic; saute 5 minutes.
Add wine, and cook 3 minutes, stirring frequently.
Add potato and next 5 ingredients; bring to a boil.
Reduce heat to medium; cook 1 hour and 20 minutes or until Vegetables are tender.
Add tomato and remaining ingredients; cook an additional 10 minutes.
Discard bay leaves.

Recipe Summary

Side Dish

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