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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Although I usually reserve making this in the winter months, we love this anytime. Easy and a good comfort food. Ingredients:
1 cup burgundy wine or 1 cup dry red wine |
1 garlic clove, minced |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried whole thyme |
3 lbs lamb (can substitute lean beef for stewing) |
1/4 cup olive oil |
2 (10 ounce) cans beef broth, undiluted |
6 carrots, cut into 2-inch, slices |
12 small boiling onions |
6 medium potatoes, peeled and halved |
Directions:
1. Combine first 6 ingredients.
2. Pour over meat in a shallow dish.
3. Cover and refrigerate for at least 6-8 hours.
4. Drain meat, reserving marinade.
5. Discard bay leaves.
6. Heat oil in a Dutch oven over medium heat; brown meat in oil.
7. Add consomme and reserved marinade; bring to a boil.
8. Cover, reduce heat, and simmer 1 1/2 hours.
9. Add carrots, onions, and potatoes; cover and cook another 30 minutes.
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