Recipes

Beef

Beef and Lamb Stew

Ingredients

• 1/2 cup dry red wine or beef broth
• 1/2 cup olive oil
• 4 garlic cloves, minced, divided
• 1-1/2 teaspoons salt, divided
• 1-1/2 teaspoons dried thyme, divided
• 1-1/4 teaspoons dried marjoram, divided
• 3/4 teaspoon dried rosemary, crushed, divided
• 3/4 teaspoon pepper, divided
• 1 pound beef stew meat, cut into 1- inch cubes
• 1 pound lamb stew meat, cut into 1-inch cubes
• 10 small red potatoes, halved
• 1/2 pound medium fresh mushrooms, halved
• 2 medium onions, thinly sliced
• 2 cups fresh cauliflowerets
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/2 cups cut fresh green beans
• 3 medium carrots, cut into 1/2-inch slices
• 1 celery rib, thinly sliced
• 1 cup beef broth
• 2 tablespoons minced fresh parsley
• 2 teaspoons sugar
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 6 cups hot cooked brown rice

Description

1. In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.
2. In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
3. Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top.
4. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.