Category Archives: STEW RECIPES

IRISH LAMB STEW WITH ROASTED ROOT VEGETABLES

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Boy howdy, if you are looking for a recipe for really rich stew bursting with flavor, have I got a deal for you! I could not believe how delicious this stew was when I took my first “official” bite last evening. When I say “official bite”, I’m talking about my first bite from my serving bowl at the dinner table. Of course I had made several “quality control” bites during the cooking process (actually more than were absolutely necessary) so I had an idea of the pleasure that lay ahead. But when paired with a chunk of crusty bread and a lovely glass of Cabernet Sauvignon to compliment the richness of the stew, even I was impressed with my version of the lamb stew recipe I found posted courtesy of the Food Network Kitchens. You know, there are just times when you have to pat yourself on the back. And in all modesty (or at least as much modesty as I can muster on this one), you too are undoubtedly going to be pretty darned impressed with me. But be forewarned, this stew is rich! Not just a little rich, or kinda sorta rich, but full blown “Puttin’ on the Ritz” rich. (For those of you unfamiliar with the expression/song “Puttin’ on the Ritz”, please refer to the quintessential version of the song performed by Gene Wilder and Peter Boyle in the movie Young Frankenstein. www.youtube.com/watch?v=co6-tYS9k1U  Ya just gotta love those boys!) You’re also going to fall in love with this fancily dressed up stew, especially when you learn how easy it is to prepare. It’s not a terribly economical dish to make, because lamb isn’t cheap, but a small serving is quite sufficient. For a more formal dinner, along with the chunks of crusty bread, I would serve a fairly simply dressed green salad. Nothing too elaborate. No goat cheese for example. There is more than enough richness happening in the stew itself. To my thinking there’s only one way in which too much richness is desirable, and that’s in an abundance of good friends. In that regard, I’m as rich as Rockefeller!

  • 2 T. olive oil + more for roasted veggies
  • 2 lbs. lamb cut into bite size chunks (I use boneless leg of lamb and cut off as much fat and silver skin as possible)
  • kosher salt
  • freshly ground black pepper
  • 1 lg. onion, chopped
  • 4 garlic cloves, minced
  • 1/2 c. flour
  • ½ c. unsalted butter
  • 1 bottle amber or black ale
  • 3 c. beef stock
  • 1 (14.5-oz.) can diced tomatoes
  • 3 small parsnips, peeled and cut into bite sized pieces
  • 4 medium carrots, peeled and cut into 3/8-inch rounds
  • 2 medium unpeeled potatoes, cut into bite sized pieces
  • 8 (4-inch) sprigs fresh rosemary, plus 1 tsp. chopped

In a heavy covered pan, heat the 2 tablespoos olive oil. When the oil is hot, add the lamb which has been seasoned with salt and pepper and fry until dark brown. (You will probably have to fry the meat in 2-3 batches.) Remove the meat as it browns and set aside. When all the meat is brown the bottom of your pan should be really dark too. That’s what you want! Add the onions and sauté until soft, about 5 minutes. Add the butter and allow it to melt. Whisk in the flour, reduce the heat to low, and cook the roux until it is brown, about 4 minutes. Whisk in the beer and stock. Add the canned tomatoes and the reserved lamb; bring to a simmer, reduce heat slightly and cover. Simmer for 90 minutes, stirring periodically. Meanwhile, place the parsnips, carrots, potatoes, and rosemary sprigs on a shallow roasting pan. Toss with just enough olive oil to lightly coat veggies. Sprinkle with salt and pepper. Place the vegetables in a pre-heated 400 degree oven. Roast for 30-45 minutes or until the vegetables are tender and starting to brown. Remove the vegetables from the oven and strip the rosemary sprigs. Discard the stems. When the meat is tender and the gravy is good and thick, add the roasted vegetables to the lamb mixture. Cook for 10 minutes to blend flavors and textures. Add the chopped rosemary and adjust the seasoning. Serve with crusty baguette pieces, a simple green salad with a piquant dressing, and a full bodied Cabernet Sauvignon or other hearty red wine of choice.

 

BEEF STEW

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On cold dark rainy winter evenings (which granted are most winter evenings in the Seattle area) my tummy fairly screams at me to give it something warm, hearty and comforting. And not being a person who has ever denied my stomach anything, I comply as best I can while still trying to maintain some semblance of dietary responsibility. One of the dishes I make to satisfy my inner cravings is this stew. It actually took me several years to achieve just the right flavor, thickness, and proportion of meat to vegetable that I required in a perfect stew. I wanted my stew to be reminiscent of Beef Bourguignon, but contain more healthy veggies. So when I finally hit on this combination of ingredients, I was happy. (And yes, I do have a marvelous recipe for Beef Bourguignon that I will share with you at a later time.) So if you too have a desire for a healthy (bacon, not withstanding) and hearty hot dish, I recommend you build yourself a pot of stew. Chunk up a chewy baguette to go with it, pour yourself a nice glass of red wine, and try to forget (all you Puget Sound/Salish Sea inhabitants) that it has been cloudy, grey, and rainy for 47 days in a row! Take heart – the wine will help!

  • 4 slices lean bacon, diced
  • 1 lb. lean beef (round steak or top sirloin is great)
  • 2 tsp. seasoned salt
  • freshly ground black pepper
  • 1 ½ tsp. paprika
  • ½ c. flour
  • 1 lg. onion, chopped
  • 3 garlic cloves, minced
  • 1 c. chopped celery
  • 2 carrots, sliced ¼-inch thick
  • 3 c. beef stock
  • 1 c. red wine (I use Hearty Burgundy)
  • 1 T. tomato paste
  • 1 bay leaf
  • 2 tsp. dried thyme leaves
  • ½ tsp. dried rosemary, crushed
  • 1 T. dried parsley
  • 2 medium potatoes, diced
  • 4-6 c. fresh or frozen vegetables (corn, beans, peas, broccoli, mushrooms, zucchini, etc.)

Fry bacon until crisp in a large, covered soup pot. Remove bacon to medium sized bowl. Don’t discard bacon fat. Meanwhile, remove any fat or grizzle from meat and cut into bite size pieces. Sprinkle meat with seasoned salt, pepper, and paprika. Place flour in a bag and add meat cubes. Shake until well coated. Brown meat in bacon fat. As pieces brown, remove to the same bowl as bacon. If more fat is needed to brown all the meat cubes, add a teaspoon or so of vegetable oil . After all the meat has been browned, add onion, garlic, celery, and carrot slices to the pot. Stir fry for about 5 minutes, lifting brown bits off the bottom. Add beef stock, red wine, tomato paste, bay leaf, thyme, rosemary, and parsley. Bring to boil and add cooked bacon, meat cubes and any accumulated meat juices. Reduce heat to low, cover, and simmer for about 90 minutes or until the meat is almost tender. Stir periodically. Add potatoes and simmer until they are almost done, about 30 minutes. Add fresh vegetables and cook until crisp tender. Add frozen vegetables and continue cooking only until they are warmed through. Taste and adjust seasoning before serving steaming hot.

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