Basque Lamb Stew

Directions

You may substitute pork shoulder or beef chuck for the lamb.

Use beef stock for beef, chicken stock for pork or lamb.

Basic stew:

Trim meat of fat and cut into 1½ inch chunks.

Bring all ingredients to boil in 4-quartt pot, cover tightly, reduce heat and simmer 2½ hours, until meat is tender.

Crockpot directions:

Pile all ingredients into crockpot and cook all day on LOW.

When done: skim off and discard fat.

It takes less than 8 minutes to assemble this stew.

Then you can pay it little or no attention as it simmers for about 2½ hours.

Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months.

Thaw in microwave-safe container on defrost or in refrigerator for 24 hours.

To assemble: bring basic stew, vegetables, and spices to boil in 3-quart pot.

Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender.

Whisk chicken stock with flour until blended.

Stir into stew and simmer, uncovered, 5 to 7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender.

This stew is also good made with beef or pork.