LAMB and BEEF SWEET & SAVORY STEW

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Before I get into the recipe for this truly delicious stew, that is AIP and Gluten free, I want to point out that I’ve changed the name of my blog.  It is, as you’ve probably already noticed, now shortened to “MY NONESUCH KITCHEN”.

Now for the recipe that I created today.  I started with a very large beef roast that I cut into stew pieces and browned in the oven. I then realized that I didn’t want to use all 4Lbs of beef for just one stew, so I divided it up into two stews.

For this recipe I decided that I wanted to create something really different. I can’t remember where I read it, but a long time ago I read a recipe that called for lamb, apricots, ginger and other sweet spices.  I decided to try putting something together using beef.  I ended up adding the ground lamb because it just seemed like it would be the thing to do. It was.

 

This stew has some sweetness to it but it is also very savory.  It makes a perfect one bowl meal and is very comforting on a cold, rainy, foggy day.

 

LAMB and BEEF SWEET AND SAVORY STEW

2 lbs stew beef
1 lb ground lamb

SPICES/HERBS: All of the amounts are for dried herbs and spices. Feel free to increase or decrease the amounts according to your taste.

2 TBL turmeric
1 tsp salt
½ tsp cloves
1tsp ginger
1 ½ tsp cinnamon
pinch of mint
½ tsp basil

VEGETABLES:

12 oz frozen summer squash
12 oz frozen cauliflower
 1 medium Granny Smith Apple
½ cup onion
1 ½ cups cubed white sweet potato
2 cups cubed red sweet potato
12 oz frozen mixed greens: Can be a mixture of greens
6-8 dried apricots
I used Beet Greens and  Swiss Chard

COOKING DIRECTIONS:

In a skillet, Brown the stew beef. Then place it in the stew pot with all of the fat.

In the same skillet, cook the ground lamb and place it in the stew pot.  Rinse the skillet with water and pour the liquid into the stew pot.  Add about a quart of beef or chicken broth.

Start heating the meat and broth.

Add:

All of the spices

The summer squash, cauliflower, apple, onion, white and red sweet potato and dried apricots.

Cook until all ingredients are tender.

Add the greens and cook just until they are heated through.

Serve with dried coconut as a garnish.  

Makes at least 4 quarts of stew.  Extra stew can be frozen. 

I froze at least two quarts and put some more in the fridge.

Cooking with Love in My Nonesuch Kitchen,

Karen

Version 2

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