St. Patty's Day Stew

shamrocks_st_patricks_day_13375_150x117

Previously Posted on March 17, 2012

Traditionally - many folks look for the Corned Beef & Cabbage Dinner on St. Patrick's Day...okay, well - we like to enjoy a hearty Lamb Stew!  We eat much less meat now than we ever have - both improving our health and the health of the planet.  We feel better.  We aren't on OTC meds, or prescriptions and we're pretty healthy and happy.  We know where our meat comes from - although this thought never, ever occured to us in the past.  So, if you or someone you know likes their stew - this is a great recipe for you - easy & fool proof!  I encourage you to seek out your local, organic farmer or farmer's market source.  The ease is in the cooking - one pot and high quality meat that you know was raised in an ethical, humane way!  Enjoy!



LAMB STEW

Amie Guyette Hall

Serves 4 - 6
 

You will need:

1 ½  - 2 lbs. stew lamb or substitute beef, locally sourced

1 - 2 bottles organic beer or non alcoholic beer  - be adventurous and raise a glass!

1 small box crushed tomato (13.7 oz.) (or pureed, or chunks, or at least 1 cup fresh tomatoes, chopped)

Flour, for coating meat (try using rice or spelt flour)

Butter or Olive oil, to coat bottom of pan

2 cloves crushed and minced garlic

Kelp or kombu sea vegetable

Sea salt & pepper

Cumin

Fresh herb (cilantro or thyme) - add when ready to serve

Optional:  3 carrots cut in pieces (or 1 bag baby carrots - ugh.)

              3 parsnips, cut in pieces

DIRECTIONS:

Place lamb or beef in bowl or baggie with enough flour to coat.
Put butter or pour olive oil in to Dutch oven or pot, enough to coat bottom and turn heat to medium high.
Add lamb or beef and stir gently, browning lightly all sides. 
Add garlic, continue cooking for another 5 - 10 minutes or so being careful not to burn garlic.
Add liquid to cover meat, cover and cook 45 - 60 minutes on medium.  Check and stir every 15 minutes.
Add tomatoes, 1 – 3 tsp. cumin, sea vegetable and sea salt & pepper to taste.  If adding a root vegetable, add now.  Cook  for another half hour, adding more liquid if necessary.  The longer you cook the stew, the more tender the meat will be.

Serve with garlic mashed potatoes, smashed potato and turnip, mashed squash or sweet potato, and greens, or green vegetable or salad!  Peas are a nice touch on the side.  Children and picky eaters are much happier when all of the veggies are not covered in the gravy.  Keep them bright and colorful, on the side and encourage fingers!  Also, great served with a spoonful of your favorite grain.


Inspired by my mom and I've been making stew this way since I was 10!  Just a few decades!!!

                                  © From Your Inside Out 2016 All Rights Reserved


 


Comments