melting your mouth

Can you believe it? I’m actually on time for a Whisk Wednesday’s event! It’s amazing. (Of course, I’m also late for Daring Bakers, but that’s another story.) This week’s assignment was a Lamb Stew with Spring Vegetables. Unfortunately, I couldn’t find lamb except for chops, which I didn’t want to waste on stew, so I used stew beef instead. I took a fair amount of liberties with this one — I used rosemary instead of thyme, and changed the vegetables around a bit. (I should’ve also included pearl onions and green beans, but I left those out, and added a parsnip.) Also, I was supposed to cook each kind of vegetable (carrots, turnips, onions) in its own pot, but I didn’t have enough saucepans — and wouldn’t have wanted to clean them if I had — so I cooked them all together. I actually think to make it even easier they could’ve been just added to the stew directly, but maybe they would’ve gotten too soft, I don’t know.

I also had trouble reading the recipe, which I seem to be doing a lot of lately. More on that when I get my Daring Bakers post up. Anyway, it said to drain the potatoes before adding them, but I thought it was saying to drain the lamb. I thought it seemed strange to drain the liquid out of a stew, but figured that the folks at LCB probably know better than I, so I dutifully drained it. Then, reading again later, I realized the ambiguity, and decided I should’ve drained the potatoes and not the stew. Luckily, I had saved the broth and added it back in later, but that’s why my pictures seem to have a bit less liquid in them than they should.

Anyway, despite all the changes and screw ups, this turned out delicious. The meat had a great flavor from simmering in the water with tomatoes and especially picked up the taste of the rosemary. Since it actually cooled of this week, this was a great dinner. It also could be simplified quite easily without, I expect, losing much flavor, so that this might actually start making regular appearances at our house!

As always, if you want the recipe, check out the Le Cordon Bleu at Home book, though you can see the basics below, after the jump. And look to see how the rest of the Whisk Wednesdays group did, on the blogroll to the right.

Tags: beef, main course, stew, Whisk Wednesdays

This entry was posted on Wednesday, October 1st, 2008 at 10:03 am and is filed under Main Dish, Soup, Whisk Wednesdays, beef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.