Beef and Lamb Stew
How many servings will this recipe yield? I’m not sure, but it will make a big pot for a covered dish meal. It has a hint of lamb, which seems to be a taste unfamiliar to many of my friends. Most people who have tasted this stew have trouble stopping with only one bowl. The ingredients in this stew are chopped fine so it can be offered in small servings that include all the ingredients.
Chop into small cubes and trim away fat:
--2 pounds high quality beef for stew, coated with garlic powder..
Lightly brown (sauté) the meat. Don’t overcook. Use:
--2 tablespoons canola and olive oil mixed.
Lightly brown and drain the excess grease:
--1 pound ground lamb
Again, don’t overcook the meat. You may wish to blot the browned lamb with day-old sliced bread or clean paper towels. Place all the meat in a large slow cooker, along with finely chopped vegetables. Measure AFTER chopping:
--2 cups mixed bell peppers (red, yellow, orange)
--2 cups onions
--2 cups baby carrots
--¾ cup celery
Place in the slow cooker:
--1 can (11 ounces) tomatoes with green chilies
--1 cup water
--1 teaspoon rosemary
--1 teaspoon thyme
--1 teaspoon summer savory
--1 teaspoon kosher salt
--1 teaspoon freshly ground black pepper
Toss to combine ingredients and cook until the carrots are almost tender. (The vegetables will continue to cook while this dish is cooling.
While the dish cooks, rinse and boil until al dente:
--¼ cup pearled barley in 2 cups water
Chop and brown in a small amount of oil:
--1 cup fresh mushrooms (also measured after being chopped)
Add the mushrooms and barley near the end of the cooking time.
Prepare a white sauce to be added to the stew. You will need
--4 tablespoons (1/2 stick) unsalted butter
--4 tablespoons all-purpose flour
--1 quart fat free half and half cream
Melt the butter. Stir in the flour, add the cream and heat slowly until there are no lumps and the sauce is smooth and slightly thick.
Pour the sauce over the mixture. Toss lightly.
Note about potatoes: Chances are your slow cooker cannot hold the potatoes. Also the potatoes need to be firm but not mushy.
Baked Seasoned Potatoes
You will need:
--4 pounds small red potatoes.
Wash the potatoes and trim away any black spots. Cut the potatoes in quarters.
--2 teaspoons paprika
--¼ teaspoon cayenne pepper
--1 teaspoon Kosher salt
Coat the potatoes with the seasoning mixture. You will need to cook the potatoes in increments. Pour onto a baking pan:
--1 tablespoon oil
Add half the potatoes and toss them until they are covered with oil. Bake at 400 degrees until the potatoes are done. Do not overcook. Repeat the process. If you need to divide the potatoes into small portions to cook, decrease the oil. Don’t use more than 2-3 tablespoons oil for all the potatoes.
Note about serving the stew: The stew is to be eaten with the potatoes added. You will need to be innovative if you don’t have a pot this large. Ideally the potatoes should be added to the stew in a big pot. You may prefer to place the potatoes in a bowl beside the stew. Provide garnishes:
--Finely sliced green onions
--Fresh parsley springs
Serve this stew with small biscuits. Have the guests drop a biscuit into each bowl of stew.
(Look for the biscuit recipe soon.)