Fall Stew Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| 3/4 pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes | ||
| 1 cup chopped Vidalia or other sweet onion | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Carrot | 3/4 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Baking Potato | 1 1/2 Cup (16 tbs), cubed | |
| Rutabaga | 1 Cup (16 tbs), chopped | |
| Turnip | 1 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Chicken broth | 7 Can (10oz) | |
| Bay leaves | 2 | |
| 1/2 cup chopped plum tomato | ||
| Zucchini | 1/2 Cup (16 tbs), chopped | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
Heat oil in a large Dutch oven until hot; add lamb, browning on all sides.
Add onion, celery, carrot, and garlic; saute 5 minutes.
Add wine, and cook 3 minutes, stirring frequently.
Add potato and next 5 ingredients; bring to a boil.
Reduce heat to medium; cook 1 hour and 20 minutes or until Vegetables are tender.
Add tomato and remaining ingredients; cook an additional 10 minutes.
Discard bay leaves.
Add onion, celery, carrot, and garlic; saute 5 minutes.
Add wine, and cook 3 minutes, stirring frequently.
Add potato and next 5 ingredients; bring to a boil.
Reduce heat to medium; cook 1 hour and 20 minutes or until Vegetables are tender.
Add tomato and remaining ingredients; cook an additional 10 minutes.
Discard bay leaves.
Chef
