Fall Stew

By ROBandSEAN

Ingredients

• 2 teaspoons olive oil
• 3/4 pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes
• 1 cup chopped Vidalia or other sweet onion
• 1 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1 1/2 cups cubed baking potato
• 1 cup chopped peeled rutabaga
• 1 cup chopped peeled turnip
• 1/2 teaspoon salt
• 7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock
• 2 bay leaves
• 1/2 cup chopped plum tomato
• 1/2 cup chopped zucchini
• 1/4 cup chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper

Details

Servings 4

Preparation

Step 1

Preparation

Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add the wine, and cook 3 minutes, stirring frequently.
Add potato and next 5 ingredients (potato through bay leaves); 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.