Sunday, August 26, 2012

{soups-salads-and-salad-dressings} Beef and Lamb Stew Recipe

 

Beef and Lamb Stew Recipe


I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.—Dennis Kuyper, Creston, Iowa

This recipe is:

Diabetic Friendly




    Prep: 50 min. + marinating
    Cook: 8-1/2 hours
    Yield: 12 Servings


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 fresh green beans, trimmed and cut in half
    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 cooked brown rice


Directions

    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.
    In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
    Drain and discard marinade. Place meats over vegetables. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over meats.
    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 for 30 minutes longer or until thickened. Serve with rice. Yield: 12 servings (3 quarts).

Nutritional Facts 1 cup meat mixture with 1/2 cup rice equals 377 calories, 12 g fat (3 g saturated fat), 48 mg cholesterol, 499 mg sodium, 44 g carbohydrate, 7 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.


Originally published as Beef and Lamb Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p37





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

No comments:

Post a Comment