Fabulous Fall Stew

The recent issue of Roanoke Valley Home Magazine featured a recipe for Fabulous Fall Stew (see page 29). This was perfect as I was in the mood for my first stew of the fall. This dish was easy to make, very fullfilling, and with the right amount of leftovers.

As for recipe changes, I had two options for the meat, chuck roast or lamb. I chose lamb as it is lean and has a distinct flavor. Instead of dry red wine I used a two week old open bottle of 2007 Gran Reserva La Lejania Cabernet Sauvignon. I could not find rutabaga so I replaced with a parsnip. I figured a root vegetable would work since I already had a turnip. Since I do low sodium, I do not use pre-canned chicken or beef broth. Instead I used Herb Ox sodium free packets. I also omitted salt. Prep time was around 30 minutes due to dicing and slicing and cook time was 2 hours.

This dish melts in your mouth from first bite to last. The root vegetables were tender and the lamb melts in your mouth. I was surprised that the recipe called for adding the spices during the last 10 minutes. I realized later that by adding the spices at the last minute it enhanced the dish. Another surprise, leftovers were just as good as the next day as it was the first.

The recipe stated that is served 4 yet mine made six servings of 1 1/2 cups per serving. I definitely recommend this dish and would pair with a Merlot or Cabernet.


Websites:

• www.rvhomemagazine.com
• http://www.hormelfoods.com/brands/herb-Ox/default.aspx

Fabulous Fall Stew Recipe

Ingredients

• 2 teaspoons olive oil
• 3/4 pound lean, boned leg of lamb, cut into 1-inch cubes
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1 1/2 cups cubed baking potato
• 1 cup peeled, chopped parsnip
• 1 cup peeled, chopped turnip
• 8 cups homemade chicken stock
• 2 bay leaves
• 1/2 cup chopped plum tomato
• 1/2 cup chopped zucchini
• 1/4 cup chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper

Directions
     Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot and garlic; sauté 5 minutes. Add the wine, and cook 3 minutes, stirring frequently. Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender. Add tomato and remaining ingredients; cook an additional 10 minutes. Discard bay leaves, serve and enjoy.