Name: Beef and Lamb Stew
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 1/2 cup dry red wine or beef broth -; 1/2 cup olive oil -; 4 garlic cloves, minced, divided -; 1-1/2 teaspoons salt, divided -; 1-1/2 teaspoons dried thyme, divided -; 1-1/4 teaspoons dried marjoram, divided -; 3/4 teaspoon dried rosemary, crushed, divided -; 3/4 teaspoon pepper, divided -; 1 pound beef stew meat, cut into 1- inch cubes -; 1 pound lamb stew meat, cut into 1-inch cubes -; 10 small red potatoes, halved -; 1/2 pound medium fresh mushrooms, halved -; 2 medium onions, thinly sliced -; 2 cups fresh cauliflowerets -; 1 can (16 ounces) kidney beans, rinsed and drained -; 1-1/2 cups cut fresh green beans -; 3 medium carrots, cut into 1/2-inch slices -; 1 celery rib, thinly sliced -; 1 cup beef broth -; 2 tablespoons minced fresh parsley -; 2 teaspoons sugar -; 3 tablespoons cornstarch -; 1/4 cup cold water -; 6 cups hot cooked brown rice -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Beef and Lamb Stew

1. 1/2 cup dry red wine or beef broth -

2. 1/2 cup olive oil -

3. 4 garlic cloves, minced, divided -

4. 1-1/2 teaspoons salt, divided -

5. 1-1/2 teaspoons dried thyme, divided -

6. 1-1/4 teaspoons dried marjoram, divided -

7. 3/4 teaspoon dried rosemary, crushed, divided -

8. 3/4 teaspoon pepper, divided -

9. 1 pound beef stew meat, cut into 1- inch cubes -

10. 1 pound lamb stew meat, cut into 1-inch cubes -

11. 10 small red potatoes, halved -

12. 1/2 pound medium fresh mushrooms, halved -

13. 2 medium onions, thinly sliced -

14. 2 cups fresh cauliflowerets -

15. 1 can (16 ounces) kidney beans, rinsed and drained -

16. 1-1/2 cups cut fresh green beans -

17. 3 medium carrots, cut into 1/2-inch slices -

18. 1 celery rib, thinly sliced -

19. 1 cup beef broth -

20. 2 tablespoons minced fresh parsley -

21. 2 teaspoons sugar -

22. 3 tablespoons cornstarch -

23. 1/4 cup cold water -

24. 6 cups hot cooked brown rice -

How to cook deliciously - Beef and Lamb Stew

1. Stage

In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.

2. Stage

In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.

3. Stage

Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top.

4. Stage

Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.