Friday, October 28, 2011

Slow Cooked Lamb Stew


Where to begin? First I crave lamb stew. I crave stew every day when it gets cold and this is by far one of my favorites. But this lamb stew kind of has a story. I didn't just drive to the grocery store and buy lamb. Partly because I can almost never find lamb in my grocery stores -- which is ridiculous. I live in an area that has a livestock festival this time of year that centers around our sheep farmers. They parade down Main Street. Thousands of sheep.  And while these sheep ranchers sell their meat to buyers all over the place none of our local grocery stores step forward to buy from them. RIDICULOUS! If you live on the coast you have easy access to seafood. I should have easy access to lamb because I live in sheep country.

Anywho, I was complaining on this topic to a  local award winning chef and a local CSA owner when lo and behold the CSA owner said she was selling the lamb said chef uses sometimes. So I bought a half of a lamb from a local rancher who sells to buyers all over the country and now I have lamb to last me through the winter. I am giddy with delight. And so I hurried home to make lamb stew.  See sometimes it does pay to raise a fuss.

Now I would like to just suggest a few pantry staples for your winter pantry. I make soup and stew once a week once the temps drop below freezing at night. I can't survive without these basics

A few suggestions. Quick cooking tapioca,
                               lots of chicken and beef stock
                                Bay leaves
                               Onions
                               Potatoes
                               Carrots
                               Some small pasta
                               Kidney beans
                              

And now for my favorite lamb stew recipe: You may double this recipe. I only cook for 5 people and this recipe makes about 6 servings.

1 lb lamb -- cubed, browned and drained
salt and pepper
1 medium carrot sliced
2 to 3 potatoes peeled and cubed (about 1 1/2 inches)
1 onion sliced thinly
1/8 Cup quick cooking tapioca
2 Cups water
1/2 Cup of chicken stock
1 Cup of frozen peas.
1 Bay leaf

Directions: Add vegetables to bottom of crockpot. Top with lamb. Sprinkle with Salt and pepper. Add remaining ingredients, except for peas. Cooon low for 8 to 9 hours. Add peas. Turn on high and cook an additional 30 minutes.

If your stew seems too thick add another 1/2 to 1 Cup of chicken stock during the last 1/2 hour.





















    









1 comment:

Donna said...

How awesome to not only have lamb stew (one of my favorites as well) but to have locally sourced lamb!!! I'm envious!

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