Basic Herbed Beef or Lamb Stew

Ingredients

• 2 pounds boned beef chuck or bottom round, cut into 2 inch cubes or 2 pounds boneless leg of lamb, cut into 2 inch cubes
• ¼ cup or so of regular or wholewheat flour
• 2 teaspoons Spice Depot Spicy Sea Salt
• Few grinds Spice Depot Black Peppercorns
• 4 tablespoons olive oil
• 1 medium clove garlic, minced, or 4 cloves whole garlic
• 2 large white or yellow onions, peeled, quartered and cut into chunks
• 6 large carrots, peeled, cut lengthwise and then into 1 ½ inch pieces
• 2 large turnips or parsnips, peeled and cut into the carrot sized pieces
• 1 bay leaf
• 2 1/2 cups beef or vegetable broth, beer, water, or full-bodied red wine,
• 1 tablespoon chopped fresh or dried organic parsley for neutral herb flavor, or sage, and/or basil, and/or oregano and/or or thyme for more pronounced herb flavor.

For ideas on how to give basic stew ethnic flavors - Moroccan lamb stew, for example, visit the Ethnic Food & Wine pages of the Spice Depot website and create your own spice blends.

Methodology

Place flour and seasonings in a plastic bag and shake the beef or lamb pieces, several at a time to coat. Brown meat in oil over high heat in a covered, oven-proof stewpot or kettle. Remove meat from pot and brown the onions and minced or whole garlic (not both) until onion begin to turn brown and caramelize. Remove onions and garlic from pot and brown the vegetables. Return all ingredient to the pot and add remaining ingredients. Cover and simmer for two hours on the stove or in a 350F oven.

Submitted by:

The Spice Depot Kitchen