Fall Stew

Ingredients

  • 2 teaspoons olive oil
  • 3/4 pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes
  • 1 cup chopped Vidalia or other sweet onion
  • 1 cup chopped celery
  • 3/4 cup chopped carrot
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1 1/2 cups cubed baking potato
  • 1 cup chopped peeled rutabaga
  • 1 cup chopped peeled turnip
  • 1/2 teaspoon salt
  • 7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock
  • 2 bay leaves
  • 1/2 cup chopped plum tomato
  • 1/2 cup chopped zucchini
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper

Description

MyRecipes Recommends That You Make This Fall Stew Recipe From Cooking Light

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