Beef and Lamb Stew

Source

Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 12

Ingredients

1

T

Orange infused oil

2

T

Garlic infused oil

Salt and Pepper to taste

1

lg

Onion, cut into chunks

2

lg

Leeks, cut into ¼" rounds

2

lg

Carrots, cut into ¼" thick rounds

¾

lbs

Mushrooms, thick sliced

1

lg

Parsnip. cut into ¼" thick rounds

1

Rutabaga, sliced and cut into ¼" thick pieces

½

c

Celery, diced

1

Turnip, sliced and cut into ¼" pieces

1

lbs

Lamb Stew meat

¾

lbs

Beef Stew meat

32

oz

Chicken stock

32

oz

Beef stock

½

c

Red wine

3

T

Worcestershire sauce

1

T

Kitchen Bouquet

6

sprigs

Thyme, fresh

1

T

Sage, fresh and chopped

3

T

Parsley, fresh and chopped

2

T

Cornstarch

½

c

Red Wine

1

Add the oil and salt and pepper to a large stock pot. Heat until hot. Add the onion and leeks and sauté until translucent.

2

Add the meats and sauté until browned.

3

Add the beef stock, chicken stock, Worcestershire sauce, Kitchen Bouquet and wine. Bring up to a low simmer. Add the thyme, sage and parsley. Mix to combine. Cover the pot and simmer for 2 hours or longer. Taste and adjust as necessary.

4

15 minutes before serving, mix 2 T cornstarch and ½ cup of red wine. Add to the pot to thicken the sauce into a gravy. Serve piping hot.

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 3 hours

Inactive Time: 15 minutes

Total Time: 4 hours