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Receta Basque Lamb Stew
by Global Cookbook

Basque Lamb Stew
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Ingredientes

  • 1 1/2 lb Boneless lamb shoulder
  • 1 c. Stock
  • 3/4 c. Onions, minced
  • 1/2 Tbsp. Garlic cloves, crushed
  • 6 med Carrots, 3/4" pieces
  • 12 ounce Turnips, 3/4" pieces
  • 1/4 tsp Thyme leaves
  • 1/4 tsp Rosemary, crumbled
  • 1/2 tsp Black pepper
  • 1 c. Chicken stock
  • 2 Tbsp. Flour

Direcciones

  1. You may substitute pork shoulder or possibly beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or possibly lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-quart pot, cover tightly, reduce heat, and simmer 2-1/2 hrs, till meat is tender.
  2. Crockpot directions: pile all ingredients into crockpot and cook all day on
  3. LOW. When done: skim off and throw away fat. It takes less than 8 min to assemble this stew. Then you can pay it little or possibly no attention as it simmers for about 2-1/2 hrs. Make multiples of the basic stew, then divide stew into 4-serving portions; chill or possibly in airtight containers for up to 5 days, or possibly freeze for up to 3 months. Thaw in microwave-safe container on defrost or possibly in refrigerator for 24 hrs. To assemble: bring basic stew, vegetables, and spices to boil in 3-quart pot. Reduce heat, cover, and simmer 15 min, stirring twice, till vegetables are almost tender.
  4. Whisk chicken stock with flour till blended. Stir into stew and simmer, uncovered, 5-7 min, stirring occasionally, till gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or possibly pork.