Belgian Lamb Stew Recipe
Ingredients
| Cooking oil | 2 Tablespoon | |
| 2 pounds boneless lamb, cut into 1-inch cubes | ||
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1 Large, chopped | |
| Water | 1 1/2 Cup (16 tbs) | |
| Beef broth | 1 10 1/2 Ounce, condensed | |
| Salt | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Ground cloves | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 8 tiny new potatoes | ||
| Turnips | 4 Small, quartered | |
| 3 bunches Belgian endive | ||
| Cornstarch | 3 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
Directions
In 4 1/2-quart Dutch oven heat cooking oil over medium heat.
Add half of the lamb, turning to brown on all sides, Remove lamb; set aside.
Cook remaining lamb and garlic till browned.
Add first half of lamb and onion; cook till onion is tender,
Add the 1 1/2 cups water, the beef broth, salt, bay leaf, thyme, cloves, and pepper.
Bring to boiling; simmer, covered, 40 minutes.
Add unpeeled potatoes and turnips; simmer, covered, 30 minutes more.
Trim off base of each bunch of endive; slice into 1/2-inch lengths.
Place endive atop stew; simmer 5 to 8 minutes.
Stir cornstarch into the 3 tablespoons cold water.
Add to stew.
Bring to boiling over medium heat, stirring constantly; boil 1 minute.
Stir in the snipped parsley
Add half of the lamb, turning to brown on all sides, Remove lamb; set aside.
Cook remaining lamb and garlic till browned.
Add first half of lamb and onion; cook till onion is tender,
Add the 1 1/2 cups water, the beef broth, salt, bay leaf, thyme, cloves, and pepper.
Bring to boiling; simmer, covered, 40 minutes.
Add unpeeled potatoes and turnips; simmer, covered, 30 minutes more.
Trim off base of each bunch of endive; slice into 1/2-inch lengths.
Place endive atop stew; simmer 5 to 8 minutes.
Stir cornstarch into the 3 tablespoons cold water.
Add to stew.
Bring to boiling over medium heat, stirring constantly; boil 1 minute.
Stir in the snipped parsley
Chef
