Warming Lamb Stew

In Chinese Medicine, Lamb is warming and tonifies Kidney Yang, while a rich stock gently nourishes Qi and Blood. Together, a lamb stew helps strengthen Kidney Qi, supports vitality, and warms the body during winter. Try out this simple recipe. You can also use beef or venison if you prefer (this will be more Blood tonifying). Nice served with mashed potatoes or rice or grain of your choice.

INGREDIENTS

• 1 and a half pounds lamb stew meat (or other)

• 2 tablespoons olive oil, divided

• 3 large onions, quartered

• 2 medium carrots, cut into 1-inch pieces

• Squash (roughly a quarter), peeled and cubed

• 2 x parsnips or 1/2 a swede

  (You can vary the vegetables with whatever you have at home)

• 1xLitre chicken/bone broth

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon butter or alternative

• 1 tablespoon all-purpose flour or GF flour

• 1-1/2 teaspoons minced fresh parsley

• 1-1/2 teaspoons minced chives

• 1/2 teaspoon minced fresh thyme

  METHOD

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add onions, and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add vege’s, broth, salt, pepper and lamb; bring to a boil.

• Remove from the heat. Cover and bake at 180 degrees for 50-60 minutes or until meat and vegetables are tender.

• With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.

• In the Dutch oven or other pan, melt butter (or alternative) over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through and serve. Delicious!