By Zurie on November 12, 2007
Photo by Debbwl
Photo by Debbwl
"So basic, so simple, so tummy-warming on a cold night! The meat does need long, slow cooking, but you don't have to stand over it. This is the time-honored way of making a typical stew. I'm sure it's ideal for a crockpot, but not having one, I can't give directions for use! This is ideal for using up those bits of fresh veggies lurking in your fridge waiting to go bad! It can be made a day ahead, cooled and refrigerated, and warmed up again, as flavour will improve. Can also be made early in the day, pulled aside, and heated up again for dinner that night. I use lamb by preference, but naturally beef can be used as well."
Serving Size: 1 (157 g)
Servings Per Recipe: 4
"Loved this stew recipe! Perfect for the below 0 temps we were having. Tasted even better then next day if you can believe it. The broth is aromatic and rich. Used the onions, green peppers, zucchini, 2 potatoes, garlic, green beans, and a bit of summer corn (leftover). Loved it all. Will make this often. Served with Zurie's Recipe #234322 Made In Memory of Zurie's husband, Gideon. God Bless."
"Utterly yummy!! Really easy to make, and true comfort food on a rainy gray day. I used sweet potatoes, onions and a mix of romanesco, green beans and yellow and orange carrots. The measurements are just absolutely perfect, I didn't change a thing (except using gluten free flour). Thanks for sharing!<br/>Made for the Cook-a-thon in Memory of Gideon."
"Wonderful!!! So much like the stew I grew up eating and yet so different, one of the many but very tasty differences was the use of sweet potatoes instead of white potato. The use of red wine is something my mother always did when making stew and I think is a major must when making full bodied stew. Think I am going to try this with beef also. Thanks for the tasty post."
"Great recipe! My husband nearly expired with happiness, he liked it so much. I seasoned with rosemary and Italian parsley which was perfect. Only added a little salt, the Worcester sauce adds a lot of salt by itself."
"A terrific recipe - this is a template that you can adapt to make use of whatever you have around. I had about 2 1/4 lbs of bone-in lamb, potatoes, carrots, onions. Used tomatoes from my garden instead of tinned. Added thyme, a bay leaf, only about 1 tsp of salt. Had fresh baked pide to sop up the yummy gravy. I am almost looking forward to going to work tomorrow to make everyone jealous about my lunch!"