The Richmond Register

Lifestyles & Community

October 31, 2012

Stews just right for cooler weather

The Food Dude



Savory lamb stew

3 lbs. cubed lamb


2 T shortening

3 cloves garlic, crushed

one bunch of green onions, chopped

1/4 tsp. curry powder

4 stalks celery, with leaves, chopped

2 cans potato balls

3 bay leaves

2 1/2 cups chicken broth

3/4 cup vermouth

3 tomatoes, cubed

3 green peppers, sliced

6 carrots, in 1/2-inch slices

1/4 cup vodka

Blend the flour, salt and pepper and use it to coat the lamb. Brown the lamb in a stew pot in the melted shortening, along with the onions and garlic. Add the curry, celery, bay leaves, broth and wine, then cover and simmer gently over low heat for an hour and a half. Add all the other vegetables and simmer for another 30 minutes. Transfer the stew to a covered oven proof casserole and bake in a pre-heated 350 degree oven for 45 minutes, or until the lamb and vegetables are tender.

When ready to serve, gently heat the vodka in a small pot, ignite and pour, flaming, over the stew. Serve over rice.

Brunswick stew

1/4 lb. bacon, diced

1 lb. chuck steak, cubed

2-3 lb. chicken, cut up

4 tomatoes, quartered

3 onions, chopped

2 cloves garlic, minced

1 quart of chicken broth

3 potatoes peeled and diced

1 can or corn

1 bag frozen okra

1 bag frozen lima beans

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. Tabasco sauce

Saute the bacon in a large fry pan until the fat is rendered. Add the meat and brown. Remove the meat and brown the chicken pieces. Drain off the excess fat and return the meat to the pan. Add tomatoes, broth, salt and pepper, onions  and garlic and simmer for 45 minutes, or until the chicken is tender. Remove the chicken, remove the meat from the bones and cut into chunks. Return the chicken to the pan, add the potatoes and Tabasco and simmer for about an hour. Add the corn, beans and okra and simmer for about 10 more minutes. Serve with corn bread.

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