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Beef and Lamb Stew

Beef and Lamb Stew

I asked for this dish after a current journey to South Africa with my church. This stew includes great deals of fresh garden veggies and meat. I have actually made it for my good friends on numerous celebrations, and they believed it was great and took pleasure in the intriguing combination of tastes. It’s typically served with brown rice or pumpkin fritters.– Dennis Kuyper, Creston, Iowa.

Ingredients

  • 1/2 cup dry red white 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, squashed, 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, cut in half
  • 1/2 pound medium fresh mushrooms, halved
  • 2 medium onions, very finely 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 pieces
  • 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 prepared brown rice

Instructions

  • In a 5- or 6-qt.
  • Drain meat and discard marinade; add to slow cooker.
  • Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
  • Nutrition Truths

    1 cup: 377 calories, 12 g fat (3g saturated fat), 48 mg cholesterol, 499 mg salt, 44 g carbohydrate (5g sugars, 7g fiber), 22 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.

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