Buffet Stew Recipe
Ingredients
| 3 to 4 pounds boneless lamb, pork, or veal stew meat, cut into 1- to 2-inch chunks | ||
| Soy sauce | 2 Tablespoon | |
| 1/2 cup Madeira or port | ||
| Mustard seeds | 4 Teaspoon | |
| Thyme leaves | 3/4 Teaspoon | |
| 1/4 teaspoon each dry tarragon and whole black peppercorns | ||
| 2 or 3 bay leaves | ||
| 1 1/2 cups Homemade Chicken Broth or canned regular-strength chicken broth | ||
| 1 cup dry red or white wine | ||
| Potatoes | 2 1/2 Pound, scrubbed | |
| 20 to 24 slender carrots, peeled | ||
| 6 to 8 small turnips, peeled and cut in halves | ||
| Cooked vegetables | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Watercress sprigs | ||
Directions
Place meat in a 12- to 14-inch frying pan and add soy.
Cover tightly with a dome lid and bring to a boil over medium heat; let meat simmer in its own accumulating juices for 30 minutes.
Uncover; boil over high heat until juices have evaporated.
When meat starts to sizzle, stir often until richly browned.
Add Madeira and stir well; then add mustard seeds, thyme, tarragon, peppercorns, bay leaves, broth, and wine.
Lay potatoes, carrots, and turnips on meat.
Bring to a boil, then reduce heat, cover pan as snugly as possible, and simmer until meat and vegetables are tender when pierced, about 1 hour.
With a slotted spoon, lift vegetables and meat from broth and mound individually on a large platter.
Arrange separately cooked vegetables (except green vegetables; cook these at the last minute) with stew, mounding each individually.
Cover with foil and keep hot in a 150° oven for up to 30 minutes.
Add cream and mustard to pan juices.
Boil over highest heat until reduced to 1 3/4 cups.
Reduce heat to medium and add butter in 1 chunk, stirring constantly until blended into sauce.
Pour sauce into a serving dish.
Garnish stew with watercress.
Let guests serve themselves, spooning sauce onto individual portions.
Cover tightly with a dome lid and bring to a boil over medium heat; let meat simmer in its own accumulating juices for 30 minutes.
Uncover; boil over high heat until juices have evaporated.
When meat starts to sizzle, stir often until richly browned.
Add Madeira and stir well; then add mustard seeds, thyme, tarragon, peppercorns, bay leaves, broth, and wine.
Lay potatoes, carrots, and turnips on meat.
Bring to a boil, then reduce heat, cover pan as snugly as possible, and simmer until meat and vegetables are tender when pierced, about 1 hour.
With a slotted spoon, lift vegetables and meat from broth and mound individually on a large platter.
Arrange separately cooked vegetables (except green vegetables; cook these at the last minute) with stew, mounding each individually.
Cover with foil and keep hot in a 150° oven for up to 30 minutes.
Add cream and mustard to pan juices.
Boil over highest heat until reduced to 1 3/4 cups.
Reduce heat to medium and add butter in 1 chunk, stirring constantly until blended into sauce.
Pour sauce into a serving dish.
Garnish stew with watercress.
Let guests serve themselves, spooning sauce onto individual portions.
Chef
