This soup/stew contains tender chunks of meat and vegetables in a flavorful broth. |
Ingredients:
1 1/2 pounds baby yellow potatoes
3 pounds lamb or beef cut into bite sized chunks
salt and pepper
2 tablespoons avocado oil, divided
1 yellow onion, chopped
4 1/2 cups chicken or vegetable broth
1 1/2 teaspoon dried rosemary leaves*
2 carrots, chopped
2 stalks celery, chopped
water, as needed
1/4 cup flour**
1/4 cup chopped green onions or 2 teaspoons dried chives
Method:
Wash the potatoes and set aside.
Season the meat with salt and pepper. Heat the oil in a large heavy skillet over high heat. Brown the meat on all sides and then transfer to a large pot or Dutch oven.
Add the remaining oil and the onion to the same skillet. Cook and stir over medium high heat for 5 minutes or until the onions are softened and the edges are browning.
Stir the 4 cups of broth into the onions and bring to a boil. Add the rosemary. Stir for 2 minutes.
Add the carrots and celery to the pot with the meat. Carefully pour the contents of the skillet over the top of the meat and vegetables in the pot. Add water as needed to completely cover the contents of the pot. Stir to mix. Mix the flour with the remaining broth until well blended.**
Heat over medium high heat just until the edges start to bubble. Reduce the heat to low, cover with a lid and cook for 1 hour.
Cut the potatoes in half and add to the stew pot. Stir and cover and continue to cook for another 30 minutes or until the potatoes are tender. Return to a boil for 12 minutes or until the stew is thickened.
Stir in the green onions. Taste the stew and and season with additional salt and pepper as desired. Makes 6 to 10 servings.
*If you don't like rosemary, you can use basil or tarragon instead.
**If you prefer a thinner broth or soup consistency, use 1/4 flour. If you prefer a thicker consistency, increase the flour to 1/2 cup and add 1/4 cup water to the 1/2 cup of broth.
Note: This soup/stew is a delicious and fragrant comfort food ~ A Perfect cold weather meal! ❤️
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