Fall Stew

Fall Stew
Fall Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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