Tuesdays Are Stews Days

What’s Cookin? Tuesdays Are Stews Days- Spring Lamb Stew

Why Stews Days on Tuesdays? No reason, other than it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

2 tablespoons (1/4 stick) butter
1 pound lamb stew meat
2 tablespoons all purpose flour
12 boiling onions, peeled
5 medium russet potatoes, peeled, quartered
2 large carrots, peeled, cut into 1-inch pieces
10 small bay leaves
2 teaspoons dried thyme
2 cups canned beef broth
1/2 cup chopped fresh parsley

Preparation:

Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.

Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

Source: Epicurious

What’s Cookin? Tuesdays Are Stews Days- Spring Vegetable Stew

Why Stews Days on Tuesdays? No reason, other than it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

1/2 ounce dried morels or porcini mushrooms (1/4 cup)
1 cup warm water
1 large lemon
6 large artichokes
1 tablespoon extra-virgin olive oil
4 medium leeks, white part only, cleaned and cut into 1/2-inch dice
1 cup baby carrots
12 cloves garlic, peeled
1 tablespoon finely chopped fresh thyme , or 1 teaspoon dried
1/2 cup dry white wine
2 1/2 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1 cup baby lima beans, fresh or frozen
1 cup shelled fresh peas , (about 1 1/2 pounds unshelled) or frozen peas
4 teaspoons butter
Freshly ground pepper , to taste
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

Preparation:

Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.
Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water. Pull off outer leaves from an artichoke. Using a small, sharp knife, remove the leaves down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.
Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes. Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.
Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with pepper. Serve the stew in shallow bowls, garnished with chives and parsley.