Bepa's Lamb Stew, Revisited
From morninlite 12 years agoIngredients
- 3 lbs lamb stew meat (or beef, or pork, or venison, depending on availability.) shopping list
- 1 turnip, peeled and cubed shopping list
- 3 potatoes, cubed shopping list
- 2 or 3 carrots, scraped or scrubbed and cut in half lengthwise and then into 2 inch pieces. shopping list
- 1 rutabaga, peeled and cubed shopping list
- 1 large sweet onion, chopped shopping list
- 1 quart or 2 15 oz cans crushed or diced tomatoes do not drain, shopping list
- 1/2 head of cabbage. (My "Veggie-phobe WILL NOT eat this, so I fry it up and let the kids and I add it to the finished stew. It's not mushy when I do this.) shopping list
- Not included in BePa's recipe, but it's a given shopping list
- salt and pepper to taste. shopping list
- a couple of bay leaves shopping list
- a garlic clove, peeled and crushed shopping list
- A little fat or oil to cook the meat in. shopping list
How to make it
- In a large heavy skillet, brown meat in a little at a time in hot oil.
- Salt and pepper.
- Transfer meat to slow cooker. Layer veggies over meat, cover with tomatoes and cook on low for 6 hours. Stir, mixing well.
- Taste and adjust seasoning. Serve with bread and butter.
- Makes 12 servings.
- <@>
- OR.... all this can be done in a large dutch oven, and slow cooked the old fashioned way!
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