Recipe - Basque Lamb Stew

BASIC STEW
1 One half pound Boneless lamb shoulder
1 cup Stock
Three fourths cup Onions; chopped
One half tablespoon Garlic cloves; crushed

THIS VARIATION
6 md Carrots; 3/4" pcs
12 ounce Turnips; 3/4" pcs
One fourth teaspoon Thyme leaves
One fourth teaspoon Rosemary; crumbled
One half teaspoon Black pepper
1 cup Chicken stock
2 tablespoon 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 11/2" chunks. Bring all ingredients to boil in 4qt pot, cover
tightly, reduce heat, and simmer 2One half 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 2One half hours. Make multiples of the basic stew, then
divide stew into 4serving portions; refrigerate or in airtight containers
for up to 5 days, or freeze for up to 3 months. Thaw in microwavesafe
container on defrost or in refrigerator for 24 hours. To assemble: bring
basic stew, vegetables, and spices to boil in 3qt 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, 57 minutes, stirring occasionally, until gravy is slightly
thickened and vegetables are tender. This stew is also good made with beef
or pork.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
12, 1998