Normally I don't record what I put into a stew pot but today I made an exception.
For luch I am cooking a pot of lamb stew from some leftover roast lamb from last week. So here it comes:
One fist size potato cut into half inch dice
one large carrot cut the same.
one stalk of celery chopped
half an onion
6 ounces of lamb diced into half inch cubes
half a cup each frozen corn and green beans
a pint of stock
salt and pepper
thickened with a roux made from left over lamb fat and turkey fat.
I make roux in large batches at least a cup at a time and stir into the hot broth a spoonful at a time until it is as thick as I want .
The yield on this wll be two meals for Nancy and me.
Most people if they were eating these ingredients as separate items would eat a potato, a cooked carrot and 6 ounces of meat with no trouble at all . My parish priest weighs about 250 and is well over six feet tall he would want seconds on the stew. But for him I also serve bread.
For luch I am cooking a pot of lamb stew from some leftover roast lamb from last week. So here it comes:
One fist size potato cut into half inch dice
one large carrot cut the same.
one stalk of celery chopped
half an onion
6 ounces of lamb diced into half inch cubes
half a cup each frozen corn and green beans
a pint of stock
salt and pepper
thickened with a roux made from left over lamb fat and turkey fat.
I make roux in large batches at least a cup at a time and stir into the hot broth a spoonful at a time until it is as thick as I want .
The yield on this wll be two meals for Nancy and me.
Most people if they were eating these ingredients as separate items would eat a potato, a cooked carrot and 6 ounces of meat with no trouble at all . My parish priest weighs about 250 and is well over six feet tall he would want seconds on the stew. But for him I also serve bread.