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lambshank
I stew tougher cuts of meat, chop into chunks, roll in seasoned flour and brown in a little oil, add stock and red wine (I use any red wine I happen to have..even port) chopped onions and any root vegs you like (carrots,turnips,parsnips etc) cook very slowly for a couple of hours, then I usually add some softer ingredients, mushrooms,celery, herbs and lots of parsley, you may choose to add tomatoe paste, it will probably need to be thickened,I just use a gravy thickener
| 14 years ago. Rating: 0 | |
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