Basque lamb stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----basic stew----- | ||
| 1½ | pounds | Boneless lamb shoulder |
| 1 | cup | Stock |
| ¾ | cup | Onions; chopped |
| ½ | tablespoon | Garlic cloves; crushed ---this variation----- |
| 6 | mediums | Carrots; 3/4\" pcs |
| 12 | ounces | Turnips; 3/4\" pcs |
| ¼ | teaspoon | Thyme leaves |
| ¼ | teaspoon | Rosemary; crumbled |
| ½ | teaspoon | Black pepper |
| 1 | cup | Chicken stock |
| 2 | tablespoons | Flour |
Directions
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 1-½" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-½ 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 2-½ 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.