Monday, January 11, 2010

Lamb Stew

I made lamb stew the other night. It was easier than easy. It was technically a Garbage Stew, a la Garbage Risotto, because it cleaned out the veggie drawer of all the leftover random root veggies that were collecting mold. It also used up a meat CSA package labeled, oddly, "lamb stew", which really was just 1 to 2 inch pieces of mystery lamb parts. The kids thought it was okay; Dave really liked it, but using up leftover things from the fridge and cupboard is a flavor-added ingredient to Dave, so take that with a grain of salt.


Garbage Lamb Stew


1 lb. lamb cut into 1 to 2 inch pieces

1/2 to 1 cup flour

1 teas. salt

1 teas. pepper

2 TBSP safflower or other high heat oil

3 cups root veggies cut into 1/2 to 1 inch chunks (carrots, parsnips, potatoes, dikon radish, turnip, celeriac, beets, etc.)

1 large onion, chopped

4 cups stock

salt and pepper to taste


Dry lamb off with a paper towel. Put flour and salt and pepper into a bowl and mix up. Add lamb and coat thoroughly. Add more flour if necessary.


Heat oil in a Dutch oven or other large, heavy pan. Add lamb and sear each side.


Add in root veggies and onion, and stock. Bring to a low simmer and cover. Let cook for 3 or 4 hours, stirring occasionally, until veggies are soft. If liquid is thin, remove cover for last 30 minutes to thicken it. Salt and pepper to taste.

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