Fall Stew

Name: Fall Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters cubed baking potato; 2 bay leaves; 0 teaspoons black pepper; 177 milliliters chopped carrot; 237 milliliters chopped celery; 340 grams lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes; 118 milliliters dry red wine; 59 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 298 grams low-salt chicken broth or 8 cups homemade chicken stock; 2 teaspoons olive oil; 1 teaspoon dried oregano; 118 milliliters chopped plum tomato; 237 milliliters chopped peeled rutabaga; 1 teaspoons salt; 237 milliliters chopped peeled turnip; 237 milliliters chopped Vidalia or other sweet onion; 118 milliliters chopped zucchini

Fall Stew is a gluten free and dairy free recipe with 4 servings. This main course has 312 calories, 21g of protein, and 13g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up vidalia, oregano, cilantro, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large Dutch oven; add lamb, browning on all sides.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, celery, carrot, and garlic; saut 5 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Add the wine, and cook 3 minutes, stirring frequently.

Ingredients you will need

Wine

Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender.

Ingredients you will need

Bay Leaves