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Buffet Stew

the.instructor's picture
  Boneless lamb/Boneless pork / veal stew meat 4 Pound, cut into 1- to 2-inch chunks
  Soy sauce 2 Tablespoon
  Madeira/Port 1⁄2 Cup (8 tbs)
  Mustard seeds 4 Teaspoon
  Dry thyme leaves 3⁄4 Teaspoon
  Dry tarragon 1⁄4 Teaspoon
  Whole black peppercorns 1⁄4 Teaspoon
  Bay leaves 3
  Homemade chicken broth/Canned regular-strength chicken broth 1 1⁄2 Cup (24 tbs)
  Dry red wine/Dry white wine 1 Cup (16 tbs)
  Small thin skinned potatoes 2 1⁄2 Pound, scrubbed and cut in halves (2 Inch Diameter)
  Slender carrots 24 , peeled
  Turnips 8 Small, peeled and cut in halves
  Cooked vegetables 1 Cup (16 tbs)
  Whipping cream 1 Cup (16 tbs)
  Dijon mustard 1 Tablespoon
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Watercress sprig 1

Place meat in a 12- to 14-inch frying pan and add soy.
Cover tightly with a dome lid and bring to a boil over medium heat; let meat simmer in its own accumulating juices for 30 minutes.
Uncover; boil over high heat until juices have evaporated.
When meat starts to sizzle, stir often until richly browned.
Add Madeira and stir well; then add mustard seeds, thyme, tarragon, peppercorns, bay leaves, broth, and wine.
Lay potatoes, carrots, and turnips on meat.
Bring to a boil, then reduce heat, cover pan as snugly as possible, and simmer until meat and vegetables are tender when pierced, about 1 hour.
With a slotted spoon, lift vegetables and meat from broth and mound individually on a large platter.
Arrange separately cooked vegetables (except green vegetables; cook these at the last minute) with stew, mounding each individually.
Cover with foil and keep hot in a 150° oven for up to 30 minutes.
Add cream and mustard to pan juices.
Boil over highest heat until reduced to 1 3/4 cups.
Reduce heat to medium and add butter in 1 chunk, stirring constantly until blended into sauce.
Pour sauce into a serving dish.
Garnish stew with watercress.
Let guests serve themselves, spooning sauce onto individual portions.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6649 Calories from Fat 2374

% Daily Value*

Total Fat 266 g408.6%

Saturated Fat 129.1 g645.3%

Trans Fat 0 g

Cholesterol 2007.6 mg669.2%

Sodium 5528.3 mg230.3%

Total Carbohydrates 375 g125%

Dietary Fiber 76.4 g305.7%

Sugars 124.5 g

Protein 562 g1123.4%

Vitamin A 4811.5% Vitamin C 561.6%

Calcium 135.4% Iron 93.4%

*Based on a 2000 Calorie diet

Buffet Stew Recipe