Home Cooking

Lamb Stew


Home Cooking 2

Lamb Stew

The Ranger | Oct 2, 2005 06:49 PM

The "rich beef stew" thread got me to thinking of all the hearty stews Clan Ranger rotates through our winter season. Below is one such.

Beef Stew

2 lb. beef, cubed
1/4 cup flour
1/2 tsp. salt
2 tsp. pepper
1 Tbs. OO (Olive Oil)
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
2 bay leaves
1 tsp. Sweet Paprika
4 lg. carrots, chopped/sliced
8 baby new potatoes, halved
1 sm. white onion, sliced into wedges (1/8)
1 stalk celery, diced
1 cup brown gravy
(1/4 cup butter
1/4 cup flour
2 cups water, boiling)

Mix flour, pepper, paprika, salt into Ziploc(tm) bag. Dredge meat, patting extra flour mixture off cubes. In a skillet, heat oil over medium-high heat; add garlic into skillet to start carmelization, set dredged meat cubes into pan after 3-4 minutes and brown. Beware burning the garlic.
In crockpot, layer vegetables (potatoes, carrots, onion, celery). Add broth. Start crockpot to cooking level desired (low or high) while browning meat and preparing gravy.
When meat has browned completely, remove skillet from heat and add meat into crockpot. Return skillet to heat, add butter to drippings. Add flour and stir in until roux the appropriate shade of brown. Add water and reduce. Pour over mix in crockpot when done. Low heat should cook 9-11 hours; high heat should cook 4-6 hours. Serve with fresh cornbread, hot sour dough or sweet French bread. Serves 6.

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