We have been readying a rental house for new tenants, and dealing with a sick toddler, so I have had NO time to blog over the past week. However, here's a recipe for a really fabulous lamb stew that I made over the weekend. I credit my daughter's recovery to the fact that she ate about four bowls of it on Saturday night. Enjoy!
Red Hog Farm Lamb Stew
2 quarts lamb broth (preferably homemade)
8 ounces ground pork
8 ounces ground lamb
A few ribs of celery, diced
3-4 carrots, peeled and diced
1 large yellow onion, diced
2 large russet potatoes
1 7 oz. jar tomato paste
Butter or ghee (from grass fed cows, please)
Salt, pepper, garlic, fennel seed, oregano, and basil...to taste.
Melt butter in a large stock pot over low heat. Add onions and stir until soft. Add meat. When the meat is fully cooked, add remaining veggies, seasoning and tomato paste. Stir until the tomato paste is slightly caramelized, but not burnt. Pour in the broth, bring to a boil and then simmer for at least an hour, but preferably two or three. Top with parmesan cheese and a splash of homemade sauerkraut juice, to keep your tummy happy.
That's it! This stew tastes even more amazing the next day, BTW.
Have a great night, friends!