Basque Lamb Stew

Title: Basque Lamb Stew
Categories: Crockpot
Yield: 4 Servings

———————————BASIC STEW———————————
1 1/2 lb Boneless lamb shoulder
1 c Stock
3/4 c Onions; chopped
1/2 tb Garlic cloves; crushed

——————————-THIS VARIATION——————————-
6 md Carrots; 3/4″ pcs
12 oz Turnips; 3/4″ pcs
1/4 ts Thyme leaves
1/4 ts Rosemary; crumbled
1/2 ts Black pepper
1 c Chicken stock
2 tb Flour

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 1-1/2″ chunks. Bring all ingredients to boil in 4-qt pot, cover
tightly, reduce heat, and simmer 2-1/2 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 2-1/2 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.
Posted to JEWISH-FOOD digest by Nancy Berry on May
12, 1998