Wednesday, September 29, 2010

Beef & Lamb Stew

This recipe feeds five families (or puts extras in your freezer)

5 packages of stew meat, I used lamb and beef
5 onions, coarsely chopped
5 cloves of garlic, crushed
bottle of dry white wine
6 cups of beef stock (plus an additional 3 cups if desired)
10 tbsp unsalted butter
10 tbsp extra virgin olive oil
10 tbsp mixture of herbs {oregano, parsley, thyme} – roughly chopped
Potatoes, however many you think.

Into a large saute pan heat butter and oil over medium heat. When melted add the onions & garlic and saute until golden brown (approx 5 mins). When onions have finished cooking, add the meat. Season with salt and pepper. Pour in the wine and allow to reduce by half. Add in the stock and herbs stir together cover and allow to cook until sauce is reduced by half. At this point, I added additional beef stock (3 more cups).

Add potatoes, allow to cook thoroughly.

1 comment:

  1. We ate this before going trick-or-treating. It was amazing!