—–BASIC STEW—– 1 1/2 pounds Boneless lamb shoulder
1 cup Stock
3/4 cup Onions — chopped
1/2 tablespoon Garlic cloves — crushed
—–THIS VARIATION—– 6 medium Carrots — 3/4″ pcs
12 ounces Turnips — 3/4″ pcs
1/4 teaspoon Thyme leaves
1/4 teaspoon Rosemary — crumbled
1/2 teaspoon Black pepper
1 cup Chicken stock
2 tablespoons 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.