How To make Yankee Lamb Stew
3 lb Lamb shoulder
- cut into 2-in cubes 1/2 ts Salt; or to taste
Freshly ground black pepper - as desired 4 tb Vegetable oil
1 md Onion; quartered
4 md Carrots; peeled
- and cut into 1/2-in rounds 2 Celery stalks
- cut into 4 pieces 1 tb Finely minced garlic
2 tb Tomato paste
1/4 c All-purpose flour
1 c Dry white wine
5 c All-purpose stock
-OR low-sodium chicken broth 1/2 tb Whole black peppercorns
2 tb Chopped fresh thyme leaves
-=OR=- 1 ts -Dried thyme
1 md Potato; peeled
-and cut into 1/2-in cubes 2 tb Unsalted butter
2 md Turnips; peeled
-and cut into 1/2-in cubes 1/2 c Peas
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Pour off any remaining fat, and replace the casserole over medium heat. Add the onion, half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add the wine and cook for about a minute to burn off the alcohol. Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme. Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, com
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This Easy Dutch Oven Pot Roast is the Perfect Family Sunday Dinner!
In this recipe, you'll get a tender and juicy pot roast that will be perfect for a cold winter night. With just a few simple ingredients, this recipe is guaranteed to be a hit with everyone in the family. Whether you're a beginner or a seasoned cook, this Dutch oven pot roast is a great recipe to try out!
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I want to make something hearty for dinner. Do you have any suggestions? Become a master at creating hearty and delicious dishes such as Rustic Tomato and Garlic Soup, Pumpkin Bisque, Stovetop Cassoulet (Vegetable Stew), along with Beef Stew, Yankee Pot Roast and more. It's stick to your ribs comfort food that's a perfect complement to the Fall and Winter seasons.
The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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