Beef or Pork and Potato Stew

Beef or Pork Potato Stew

Ingredients:

1 3 lb. pork loin or 3 lbs. stewing beef, cut into 2 inch cubes

3 - 4 tablespoons all-purpose flour

1 teaspoon salt and pepper

3 tablespoons olive oil

1 large or 2 medium onions, coarsely chopped

2 carrots, chopped

2 - 3 celery ribs, chopped

2 - 3 cloves garlic, minced

1 14 ounce can/tetra-pack chicken broth if using pork and beef broth if using stewing beef

1 10 ounce bottle apple-cranberry juice

2 large sweet potatoes, peeled and cut into 2-1/2 - 3 inch chunks

2 large Yukon Gold or baking potatoes, peeled and cut into 3 inch chunks

2 tablespoons fresh parsley, roughly chopped

1 teaspoon fresh sage leaves, roughly chopped

Method:

1. Place flour in a large bowl with salt and pepper and add pork/beef and toss to coat.

In a 5 to 6 quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half the pork/beef and brown on all sides. Remove. Repeat with 1 tablespoon oil and remaining pork/beef. Remove pork/beef from pan.

2. Add remaining tablespoon oil to pan along with onion and celery; cook 5 to 7 minutes or until tender. Stir in garlic. Sprinkle with any remaining flour; stir to coat. Slowly stir in broth, juice, and 1 cup water. Return pork/beef to pan and add potatoes and sage. Bring to a simmer. Reduce heat and cook 20 to 25 minutes more until potatoes and pork/beef are tender.

3. Season to taste with salt and pepper.

Makes 6 to 8 servings.

Irish Lamb with Vegetable Stew

Lamb and winter vegetables always make a hearty and healthy stew.

Ingredients:

2 Tbsp. vegetable oil
1 to 1-1/2 lbs. lamb for stewing, cubed
2 cups beef broth
1 cup water
1 cup dry red wine
2-3 garlic cloves, minced
1 Tbsp. fresh thyme, chopped
1 Tbsp. parsley, chopped
1/2 tsp. black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
2 parsnips, peeled and sliced
2 potatoes or 1 regular potato and 1 sweet potato, chopped
2 celery ribs, sliced
1 large onion, chopped
2 Tbsp. all-purpose flour/corn starch

Preparation:

1. Heat oil in a large saucepan, and brown the lamb meat on all sides.
2. Drain fat and stir in the beef broth and red wine.
3. Season with garlic, thyme, parsley, pepper and bay leaf.
4. Bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes.
5. Add in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
6. In a small bowl, blend flour/corn starch with water.
7. Gradually stir in 1/2 cup of the hot broth.
8. Blend mixture into the stew in the saucepan.
9. Remember to remove the bay leaf then continue to cook, stirring until thickened.
Serves: 6

Lamb Stew With Peas And Tomatoes

	This dish is very tasty and very easy. Serve over Basmati rice. This recipe is from the Epicurious.com website. Prep: 45 minutes Cook: 75 minutes Servings: 4

Ingredients:

2 lbs. lamb stew meat
3 tbsp. olive oil
6 large garlic cloves, flattened with the side of a knife
1 fresh rosemary sprigs, or 1 tsp. dried rosemary
3/4 cup dry white wine
1 28-oz can Italian-style tomatoes
1 10-oz. bag frozen petite (or regular) peas
Cooked white rice

Directions:

Season Lamb pieces with salt and pepper, if desired.
Heat olive oil in a deep saute pan and brown meat in batches.
Return all lamb to pan, including any collected juices.'
Mix in garlic and rosemary, stir to combine
Add white wine and cook until reduced by 2/3, scraping up browned bits, about 8 minutes
Add canned tomatoes and bring to boil. Reduce heat to medium-low and simmer, covered, for 1 hour and 15 minutes (or until lamb is tender)
Add peas and simmer for an additional 10 minutes