Food, Wine, Rock & Roll

Part food blog, part jam session

This stew is incredibly easy, quite inexpensive, and makes a hearty, filling, and incredibly satisfying meal.  It also makes great left-overs; the flavors will continue to mingle and grow richer over time.

This is a perfect dish when you are short on time and/or cash.  I generally like to make it over a weekend or early in the week so that we have quick, filling left-overs to eat when things get too hectic during the week.

Ingredients

  • 2 medium carrots, peeled & sliced
  • 1 onion, chopped
  • 3 lbs. red potatoes, quartered
  • 3 small bay leaves
  • 1 tbs. crushed rosemary
  • 1 tbs. thyme
  • 1 tbs. marjoram
  • 1/2 tbs. oregano
  • 2 c. chicken broth
  • 2 lbs. boneless lamb, cubed (you can also use beef, if preferred.  If so, use a roast cut)
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. sliced mushrooms
  • 1/4 c. quick-cooking tapioca (optional for thickened gravy)

Preparation

Place first 8 ingredients in crock pot.  Pour chicken broth over all.  Cover and cook on low for 4 hours.

Sprinkle lamb cubes with salt and pepper.  Place in large skillet and cook until just beginning to brown on all sides.

Place browned lamb and mushrooms in crock pot.

Stir in tapioca.

Cook on low for an additional 3-4 hours until vegetables are tender and lamb is cooked through.

Serve with warm bread.

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