Cheesy tortellini sausage soup recipe. A very hearty Italian tortellini and sausage soup. This yummy soup adapted from https://www.smalltownwoman.com/cheese-tortellini-chicken-sausage-soup/
Makes 4-6 servings
Instructions: I a large saucepan, heat the olive oil over medium-high heat. Add sausages, onions, and carrots. Cook, stirring occasionally until sausages are nicely browned.
Stir in the minced garlic and cook for a further 1 minute.
Pour in the chicken broth and water, then season soup with salt, black pepper, and ground cumin. Stir well.
Reduce heat to low and simmer, partially covered, for 20-30 minutes. Increase the heat to medium and bring to a low boil. Stir in uncooked cheese tortellini.
In a microwave, melt the butter, then remove melted butter and pour into a small bowl. Add all-purpose flour and stir well, creating a smooth paste.
Add the butter mixture to the soup, stirring constantly. Continue cooking until slightly thickened, for about 3-5 minutes.
Remove the saucepan from the heat. Ladle tortellini sausage soup into soup bowls. Serve hot.
- 6:58:00 PM
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Easy crock pot Irish stew recipe. Very easy and delicious hearty stew! Lamb with vegetables cooked in a crock pot! Recipe adapted from https://www.kidspot.com.au/kitchen/recipes/slow-cooker-irish-stew-1781
Instructions:
Easy Crock Pot Irish Stew Recipe
Makes 4 servings
Ingredients:
- 1/2 cup (125 ml) plain flour
- 1 pinch salt and freshly ground black pepper
- 2 1/2 pounds (1.44 kg) lamb forequarter chops, halved
- 3 tablespoons (45 ml) vegetable oil
- 3 yellow onions, peeled and sliced
- 3 large carrots peeled and sliced
- 1 swede peeled and diced
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried thyme
- 3 tablespoons tomato paste
- 3 cups (750 ml) beef stock
- 2 pounds (960 g) potato, peeled and sliced
- 1/3 cup chopped fresh parsley
- In a plastic bag, combine plain flour, salt, and black pepper. Stir well. Add lamb chops, then shake well.
- In a frying pan, heat vegetable oil over medium heat. Add seasoned lamb and sear on both sides.
- Place chops on the bottom of greased a slow cooker.Top with potatoes, carrots, swede, and thyme.
- In the same frying pan, cook onions, stirring occasionally, for 3 minutes. Add the tomato paste and cook, stirring, for further 2 minutes. Pour in the stock to the pan and bring to the boil. Pour the tomato mixture into the slow cooker.
- Cover the slow cooker and cook on high-heat setting for 4 hours or low for 8 hours.
- Turn off the crock pot and open the lid. Using tongs, remove cooked lamb chops from the cooker and transfer to a cutting board. Carefully remove bones.
- Transfer deboned meat to serving plates. Pour vegetable-tomato mixture over the meat. Serve hot.
- 10:23:00 AM
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Oven baked chicken fricassee.Chicken thighs with dry white wine,carrots and tarragon baked in oven.Very delicious chicken recipe!
Makes 4 servings
8 skinless and boneless chicken thighs
1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
3 cups (750 ml) reduced-sodium chicken broth
2 cups sliced carrots
2 bay leaves
1 tablespoon olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) low-fat sour cream
bunch finely chopped fresh tarragon
Makes 4 servings
8 skinless and boneless chicken thighs
1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
3 cups (750 ml) reduced-sodium chicken broth
2 cups sliced carrots
2 bay leaves
1 tablespoon olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) low-fat sour cream
bunch finely chopped fresh tarragon
Cooking Method:
- Preheat oven to 255 F (130 C) .
- In a large saucepan,combine chicken broth and carrots.
- Add bay leaves and bring to a boil over medium-high heat.
- Cook until carrots are tender.
- Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
- Season chicken thighs with salt and black pepper.
- In a large nonstick skillet,heat olive oil.
- Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
- Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
- Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
- Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
- Add sour cream to the pan,bring to a boil to reduce lightly.
- Stir in cooked carrots and tarragon.
- Remove chicken from the oven and return to the pan.
- Coat well with sauce.
- Remove from the pan and transfer to serving platter.
- Serve hot.
- 9:08:00 AM
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Pressure cooker Guinness beef stew. This delicious beef stew recipe belongs to Irish cuisine.Chinked beef with vegetables and famous Guinness beer cooked in pressure cooker.
Makes 4-6 servings
Ingredients:
2 1/2 pounds (1.3 kg) beef chuck,fat trimmed and chunked
3 tablespoons all-purpose flour
3 teaspoons sea salt,plus more to taste
freshly ground black pepper
2 tablespoons olive oil
18 oz (540 ml) Guinness beer,at room temperature
1 large white onion,peeled and chopped
4 cloves gar;i,peeled and minced
2 potatoes,peeled and cubed
3 large carrots,peeled and chunked
4 ribs celery,diced
1 1/2 cups (370 ml) beef broth
2 teaspoon Worcestershire sauce
1 bay leaf
Makes 4-6 servings
Ingredients:
2 1/2 pounds (1.3 kg) beef chuck,fat trimmed and chunked
3 tablespoons all-purpose flour
3 teaspoons sea salt,plus more to taste
freshly ground black pepper
2 tablespoons olive oil
18 oz (540 ml) Guinness beer,at room temperature
1 large white onion,peeled and chopped
4 cloves gar;i,peeled and minced
2 potatoes,peeled and cubed
3 large carrots,peeled and chunked
4 ribs celery,diced
1 1/2 cups (370 ml) beef broth
2 teaspoon Worcestershire sauce
1 bay leaf
Cooking Method:
- In a large bowl,combine chunked beef,all-purpose flour,1 teaspoon salt and black pepper.
- Toss well to coat meat evenly.
- In a pressure cooker,heat 1 tablespoon olive oil over medium-high heat.
- Add enough of beef chunks in the pot to form single layer.
- Working in a batches,brown meat on all sides,for 5-6 minutes total.
- Transfer browned meat to a large bowl.
- Add 1 bottle of beer to the pot.
- Scrape up any browned bits from the bottom.
- Pour the ale over beef,return empty pot to medium-high heat.Add remaining olive oil to the pot.
- Add onion and remaining salt.Cook,stirring,for 2 minutes.
- Partially cover pressure cooker,then reduce heat to low.Cook,stirring occasionally,until onion has a golden color,for about 10 minutes.
- Stir in garlic,potatoes,carrots and celery.Cook,stirring,for 2 minutes.
- Return chunked beef to pressure cooker with a beer.
- Add beef broth,Worcestershire sauce and bay leaf.
- Close pressure cooker and lock the lid.
- Set the burner heat to high pressure.
- When pressure cooker reaches high pressure,reduce burner heat to low.
- Set timer to cook for 20 minutes.
- Remove pot from the heat.
- Carefully open pressure cooker.Skim fat and discard bay leaf.
- Season to taste with salt and black pepper.
- 9:22:00 AM
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Pressure cooker French chicken soup. An excellent French soup cooked in pressure cooker. Very easy and delicious!
Makes 6-8 servings
Ingredients:
3 medium leeks
2 tablespoons olive oil
6 boneless and skinless chicken thighs
3 carrots,peeled and diced
2 celery ribs chopped
6 baby new potatoes,unpeeled and halved
8 cups (2L) chicken broth
1 1/2 tablespoons Dijon mustard
2 teaspoons dried tarragon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground white pepper
3 tablespoons chopped fresh parsley
sea salt
Makes 6-8 servings
Ingredients:
3 medium leeks
2 tablespoons olive oil
6 boneless and skinless chicken thighs
3 carrots,peeled and diced
2 celery ribs chopped
6 baby new potatoes,unpeeled and halved
8 cups (2L) chicken broth
1 1/2 tablespoons Dijon mustard
2 teaspoons dried tarragon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground white pepper
3 tablespoons chopped fresh parsley
sea salt
Cooking Method:
- Remove the tough outer layers and dark green tops on the leeks.
- Slice in half lengthwise and rinse well under cold running water,Slice into thick pieces against the grain.
- In a pressure cooker,heat olive oil over medium-high heat.
- Add chicken and until browned on all sides,turning once.
- Stir in leeks,carrots,celery and potatoes.Cook ,stirring,for a further 2 minutes.
- Stir in chicken broth,mustard,tarragon,nutmeg and white pepper.Stir well to blend mustard.Bring to a boil over high heat.Skim off the foam.
- Close pressure cooker and lock the lid.
- Set burner heat to high pressure.When cooker reaches high pressure,reduce it to low.
- Set timer to cook for 10 minutes.
- Remove the pot from the heat.
- Carefully open pressure cooker.
- Transfer cooked chicken to cutting board.Cut into cubes.Return to the soup.
- Sprinkle with chopped parsley.
- 7:37:00 PM
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Slow Cooker Korean-Style Beef Short Ribs
Slow cooker Korean-style beef short ribs. Spicy beef short ribs with vegetables cooked in slow cooker.Very easy and delicious ribs recipe!
Makes 6 servings
Ingredients:
- 1/2 cup (125 ml) low-sodium soy sauce
- 1/3 cup (80 g) brown sugar
- 2 tablespoons dark Asian sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons finely chopped ginger
- 4 cloves garlic,peeled and chopped
- 1/2 teaspoon red pepper flakes
- 5 pounds (2.5 kg) beef short ribs
- 3 tablespoons cornstarch combined with 3 tablespoons cold water
- 1 1/2 cups (370 g) shredded carrots
- 3 scallions,trimmed and thinly sliced
- mashed potato
Cooking Method:
- In a small mixing bowl,combine soy sauce,brown sugar,sesame oil,vinegar,ginger,garlic and red pepper flakes.Mix well.
- Place beef short ribs in slow cooker.
- Pour soy mixture over.
- Cover slow cooker and cook on low-heat setting for 9 hours.
- Using a tongs,remove cooked ribs from slow cooker,reserving cooking liquid, and transfer on serving platter.
- Skim fat from reserved cooking liquid.Pour cooking liquid into saucepan.
- Stir combined cornstarch mixture into cooking liquid.Bring to a boil over high heat.
- Cook,stirring,for about 2 minutes.
- Stir in carrots.
- Toss ribs with sauce and scallions.
- Serve over mashed potato.
- 9:37:00 AM
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Slow Cooker Wine-Braised Beef Shanks
Ingredients:
- 1 cup (250 ml) dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 3 cloves garlic,peeled and chopped
- 1 teaspoon kosher salt
- 1 cup (250 g) sliced mushrooms
- 4 beef shank cross cuts
- 2 leeks,quartered lengthwise and cut crosswise
- 2 cups (500g) sliced carrots
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- For Gremolata:1/4 cup (60 g) fresh parsley leaves
- 1 tablespoon grated lemon zest
- 1 clove garlic,peeled and finely chopped
Cooking Method:
- In a slow cooker,combine dry red wine,tomato paste,basil,marjoram,garlic and salt.
- Mix well.
- Add sliced mushrooms,top with beef shank,leeks and carrots.
- Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is for tender.
- Remove cooked beef with vegetables from slow cooker and transfer to serving dish.
- For sauce,pour cooking liquid into small saucepan.Skim off fat.
- In a small mixing bowl,combine all-purpose flour and cold water.Mix until smooth.
- Stir in a little of cooking liquid.
- Stir flour mixture into cooking liquid in saucepan.
- Cook,stirring over medium heat about 3 minutes or until mixture bubbles and thickens.
- Spoon over beef and vegetables.
- For Gremolata:Finely chop parsley and lemon zest.Mix well with chopped garlic.
- Sprinkle over meat and vegetables.
- 9:18:00 AM
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Slow cooker wine-braised beef short ribs.This is one of my favorite beef ribs recipe.Beef short ribs with vegetables,Dijon and Beaujolais wine cooked in slow cooker.Try to cook more slow cooker recipe>>>
Slow Cooker Wine-Braised Beef Short Ribs
Makes 10 servings
Ingredients:
- 6 pounds (2.9 kg) beef short ribs,fat trimmed
- 1/2 cup (125 g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (80 ml) olive oil
- 2 large yellow onions,peeled and chopped
- 2 medium carrots,peeled and chopped
- 1 stalk celery,chopped
- Dijon mustard
- 8 cloves garlic,peeled and halved
- 1 teaspoon dried herbes de Provence,crushed
- 14 1/2 oz (435 ml) diced tomatoes,undrained
- 1 cup(250 ml) reduced-sodium beef broth
- 1 cup (250 ml) Beaujolais wine
- 2 tablespoons cornstarch
- salt and freshly ground black pepper to taste
Cooking Method:
- In a plastic bag,combine all-purpose flour,1/2 teaspoon salt and 1/4 teaspoon black pepper.Mix well.
- Add beef ribs,a few at a time,and shake well to coat.
- In a large nonstick skillet,heat olive oil over medium-high heat.
- Working in a batches,brown ribs on all sides. Remove browned ribs from the skillet and transfer to slow cooker.
- Drain and discard all but 2 tablespoons drippings from skillet.Add onions,carrots and celery and cook,stirring,for 10-15 minutes or until tender.
- Stir in Dijon mustard and herbes de Provence.Cook,stirring,for a further 2 minutes.
- Remove vegetable mixture from the skillet and transfer to slow cooker.Stir in tomatoes,beef broth and wine.
- Cover slow cooker and cook on low-heat setting for 8-10 hours.
- Using a slotted spoon,remove cooked ribs and vegetables from slow cooker,reserving a cooking liquid, and transfer to serving platter.
- Cover cooked ribs and vegetables with aluminum foil and keep warm.
- For the sauce,skim fat from reserved cooking liquid,measure 3 cups (750 ml) cooking Discard the remaining cooking liquid.
- In saucepan, combine 3 cups (750 ml) cooking liquid and cornstarch.Cook,stirring,over medium-high heat until thickened and bubbly.
- Cook,stirring,for a further 2 minutes.
- Season to taste with salt and black pepper.
- Pour sauce over beef ribs and vegetable and serve.
- 11:10:00 AM
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Old-fashioned beef vegetable soup. Very and easy and delicious beef soup with vegetables.
Makes 10 servings
Makes 10 servings
Ingredients:
- 1/4 cup (60 ml) salad oil
- 1 small yellow onion,peeled and diced
- 3 celery stalks,sliced
- 2 medium carrots,peeled and sliced
- half of small head cabbage,shredded
- 1 medium zucchini,peeled and cut into chunks
- 1 1/2 pounds beef stew meat,chunked
- 6 medium potatoes,peeled
- 28 oz(840 g) can tomatoes
- 6 cups (1.8 l) water
- 16 oz (480 g) can beans,drained
- 8 oz (240 g) can baby lima beans,drained
- 4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh basil
Cooking Method:
- In a Dutch oven,heat over high heat salad oil.
- Add onion,celery,carrots,cabbage and zucchini.Cook,stirring,until lightly browned.
- Using a slotted spoon,remove cooked vegetables and set aside.
- In a Dutch oven,in remaining oil,cook beef chunks,stirring,until browned on all sides.
- Shred one potato and cub remaining potatoes.
- Stir in reserved vegetable mixture into meat chunks.Add potatoes,tomatoes with their liquid and remaining ingredients.Bring to a boil over high heat.
- Reduce heat to low,cover and simmer for 25-30 minutes.
- 5:25:00 PM
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Slow cooker Yankee pot roast. Beef with vegetables cooked in slow cooker. Very easy and delicious recipe!
Makes 10-12 servings
Makes 10-12 servings
Ingredients:
- 2 1/2 pounds (2/4 kg) beef chuck roast,fat trimmed and cut into pieces
- 3 medium potatoes,unpeeled and quartered
- 2 large carrots,peeled and sliced
- 1 medium yellow onion,peeled and sliced
- 2 stalks celery,sliced
- 1 large parsnip,sliced
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 cup reduced-sodium beef broth
- salt and freshly ground black pepper to taste
Cooking Method:
- Sprinkle meat with salt and black pepper.Set aside.
- In slow cooker,combine vegetables and herbs.
- Arrange seasoned beef over vegetables.
- Pour beef broth over the meat.
- Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is tender.
- Remove cooked beef from slow cooker and transfer to serving platter.
- Arrange cooked vegetables around beef.Discard bay leaves and serve.More slow cooker recipes>>>>
Cooking Method:
- 9:58:00 AM
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Cream of carrot soup. Delicious creamy carrot soup. Very delicious and healthy vegetarian recipe!
Makes 8 servings
Makes 8 servings
Ingredients:
- 1 pound (480 g) young carrots,sliced into 1/2-inch (1.25 cm) thick
- 5 cups (1.25 L) chicken stock
- 3 cloves garlic,peeled and crushed
- 2/3 cup (160 g) cream
- salt and freshly ground black pepper
- fresh chopped parsley
Cooking Method:
- In a large sauce pan,combine carrots and chicken stock.
- Mix well and bring carrot mixture to a boil,then reduce heat to low and simmer for 20 minutes.
- Set soup aside and allow to cool completely.
- Add crushed garlic and puree in electric blender.
- Reheat blended carrot soup.
- Stir in a cup of warm soup into the cream and combine well with remaining carrot soup.
- Simmer over lo heat,avoiding boiling.
- Season to taste with salt and black pepper.
- Serve hot,sprinkled with fresh parsley.More soup recipes>>>>>
- 10:06:00 AM
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Slow cooker chicken and carrot stew. Chicken breasts with vegetables and sauces cooked in slow cooker.
Ingredients:
- 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
- 1 1/4 cups reduced-sodium and fat-free chicken broth
- 4 carrots,sliced
- 3/4 cup (180 g) sliced scallions
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon Thai peanut sauce
- 1 teaspoon granulated sugar
- 1 teaspoon Asian sesame oil
- 3 cups (750 g) cooked rice,warm
- salt and freshly ground black pepper,to taste
Cooking Method:
- In a slow cooker,combine all ingredients,except sesame oil and seasoning.
- Cover slow cooker and cook on high-heat setting for b3-4 hours.
- Remove cooked chicken an carrot stew from sow cooker.
- Season with salt and black pepper.
- Serve over cooked rice.
- More slow cooker recipes>>>>>
- 8:31:00 PM
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Slow cooker Tuscan chicken stew. Chicken with vegetables and dry white wine cooked in slow cooker. Recipe adapted from http://sweetpeasandsaffron.com
Makes 6-8 servings
Makes 6-8 servings
Ingredients:
- 6-8 boneless chicken thighs, fat removed and cubed
- 2 carrots,peeled and sliced
- 2 stalks of celery, sliced
- 1 yellow onion,peeled and diced
- 2 cloves garlic,peeled and minced
- 2 tomatoes,diced
- 12 baby potatoes,halved
- 1 3/4 cups homemade chicken stock
- 1 tablespoon tomato paste
- 2 tablespoons dry white wine
- 1/2 teaspoon fennel seeds,crushed
- freshly chopped parsley for garnish
- 1/4 cup (60 ml) water
- 2 1/2 tablespoons cornstarch
- 3 teaspoons balsamic vinegar
- 1 teaspoon freshly chopped rosemary
- 1/2 teaspoon salt
Cooking Method:
- In a slow cooker,combine chicken thighs, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste,dry white wine, and fennel seeds.
- Toss well.
- Cover slow cooker and cook on low-heat setting for 4-6 hours.
- Just before serving,in a small mixing bowl,combine cornstarch and water.Mix well.
- Add vinegar,rosemary and salt.Mix again.
- Pour vinegar mixture over cooked chicken and serve.
- 7:06:00 PM
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Slow cooker Russian borscht.This Russian soup cooked in slow cooker makes hearty cold weather meal.
Makes 6 servings
Makes 6 servings
Ingredients:
- 3 cans (14 1/2 oz (435 g)each) reduced-sodium fat-free beef broth
- 14 1/2 oz (435 g) can diced tomatoes
- 1 pound (480 g) lean beef meat,cubed
- 4 cups (1 kg) thinly sliced cabbage
- 2 cups(500 g) cubed potatoes
- 2 cups (500 g) shredded beets
- 2 cups (500 g) shredded carrots
- 1 cup (250 g) chopped onion
- 1 cup (250 g) shredded turnip
- 1 tablespoon granulated sugar
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 tablespoons red wine vinegar
- Dill Sour Cream (see recipe below)
- salt and freshly ground black pepper
For Dill Sour Cream:
makes 1/2 cup(125 g)
- 3/4 cup (180 g) reduced-fat sour cream
- 2 tablespoons fresh dill weed
- 2 teaspoons freshly squeezed lemon juice
- In 6 quart (6 L) slow cooker,combine all ingredients,except vinegar,seasoning and Dill Sour Cream.
- Stir,cover slow cooker and cook on low-heat setting for 6-8 hours.
- Season to taste with red wine vinegar,salt and black pepper.
- Dollop each bowl of borscht with Dill Sour Cram.
Dill Sour Cream:
- In a mixing bowl,combine all ingredients.Mix well.
- Serve with borscht.
- 4:43:00 PM
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This is a great dish for whole family. It's hot, hearty, and can be made in advance. This is the best dinner idea for whole family.You can cook the best beef stew a day in advance-as I do-and then serve in the next day. Every day new cooking recipes are here
The Best Beef Stew Recipe
To cook this delicious recipe you'll need the following ingredients: 2 pounds (960g) stewed beef cut into 1-inch (2.5 cm) cubes, salt and freshly ground black pepper, 1 tablespoon (15 ml) bacon drippings, 2 yellow onions, peeled and chopped, Bouquet garni, 1 bay leaf, 2 sprigs fresh parsley, 2 cans beef consomme, 1 soup can water, 3 carrots, cut into 1-inch (2.5 cm) chunks, 3 celery stalks cut into 1-inch (2.5 cm) pieces, 1/2 pound (240 g) green beans cut into 1-inch (2.5 cm) pieces, 3 potatoes, peeled and quartered, 1 tablespoon (15 ml) unsalted butter, 1 tablespoon (15 ml) all-purpose flour, 1 tablespoon( 15 ml) finely chopped parsley
Instructions
Instructions
Season the beef with salt and pepper. Heat the bacon fat over a high heat in a large wok. Add the beef. Saute until the meat is nicely browned, then stir in the onions. Saute for further 5 minuted. Stir in the Bouquet Garni, 1 can of consomme, and the water. Simmer for 1 hour, stirring occasionally,after it begins to simmer.
Add the other can of consomme and simmer for further 1 hour. Add the vegetables and simmer over low heat for additional 30 minutes. In a small mixing bowl, combine butter and flour. Blend well. Stir in small amount of hot liquid. gradually stir into the stew ,and cook, stirring constantly, for 5 minutes .The best beef stew recipe is ready. Serve sprinkled with fresh parsley.
- 7:31:00 PM
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Lamb,Carrot,and Green Bean Stew Recipe
To cook lamb, carrot, and green bean stew you'll need the following ingredients:1. 2 tablespoons unsalted margarine
2. 1 pound boneless lean lamb shoulder, cut into 1-inch (2.5 cm) cubes
3. 4 small white onions, peeled
4.1 clove garlic peeled and minced
4.2 cups (500 ml) low-sodium fat free beef broth
5. 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
6. 1/4 teaspoon freshly ground black pepper
7. 2 medium-size carrots,peeled and cut into 1-inch cubes.
8. 2 small baking potatoes, peeled and cut into 1-inch cubes
9. 2 tablespoons all-purpose flour
10. 1 cup fresh or frozen cut green beans
Melt the margarine in large heavy saucepan over high heat.When it bubbles, add the lamb and stir to brown well on all sides, for about 5 minutes.Using a slotted spoon, transfer the lamb to paper towels to drain.
Reduce the heat to medium, then add the onions, and brown, stirring often, for about 8-10 minutes. During the last 2 min, stir the garlic. Add the beef broth to the pan and stir for 1 min.scraping up any browned bits. Return the lamb to the pan, add the dill and pepper, then cover and simmer for 20 minutes.
Add the carrots and potatoes and bring to the boil. Cover, reduce the heat to low, and simmer for further 15 minutes.Blend the flour with enough of the hot cooking liquid to make a smooth paste, add to the mixture, and cook, stirring consttantly, until slightly thickened, for 3-5 minutes. Add the green beans, cover and simmer, to get lamb,carrot,and green bean stew, about 5 min or until the beans are tender but still crisp.
Cooking time for lamb,carrot,and green bean stew is about 1 hour.
- 8:02:00 PM
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