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Beef and Lamb Stew

Beef and Lamb Stew
I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.—Dennis Kuyper, Creston, Iowa
12 ServingsPrep: 50 min. + marinating Cook: 8-1/2 hours

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
© Taste of Home 2013

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Beef and Lamb Stew (continued)

Directions

  • 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.
  • In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions,
  • cauliflower, kidney beans, green beans, carrots, and celery.
  • 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.
  • 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. Yield: 12 servings (3 quarts).
Nutrition Facts: 1 cup meat mixture with 1/2 cup rice equals 377 calories, 12 g fat (3 g saturated fat), 48 mg cholesterol, 499 mg sodium, 44 g carbohydrate, 7 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013