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Hi! I’m Lisa Wilson with Nourished LLC. Today we’re in the kitchen working on root vegetables. We’re going to keep going making a nice root vegetable and lamb stew showing everyone just how easy it is.
So we’re going to first take our cut up lamb which I got at the organic butcher and I’m going to go ahead and toss that into my bowl. Now in here I have arrow root, I have one half cup arrow root and I have about 2 or 2 ½ pounds of my cut up lamb still with the bone in it and what I’m going to do is just kind of lightly coat this all in the arrowroot and salt. So again, ½ cup arrowroot, 1 teaspoon of salt.
My pan is nice and warm so I’m going to go ahead and add my olive oil right here. Warm that in my pan. Then I’m just going to transfer all these pieces of lamb right into the pan. Now, I have done this by just putting the lamb right into the crock-pot. That’s what we were working on here, a lamb stew, a crock-pot meal and that works just fine too. It just adds a little more flavor if you go ahead and coat it and then put it right into your pan to seal in all that nice flavor. It’s starting to smell good already.
Now this part here will take about 7 to10 minutes. Just going to lightly brown all sides, last one. Okay, you see how easy that was. That was the hardest part so not so bad. We’re going to let that work for a couple of minutes. Set my arrowroot aside. We’re just going to let that work in the pan for a couple of minutes.
Once I see that it’s browning nicely on one side I’m going to start to turn them. They are starting to smell and look really delicious and I just like doing this with two forks. Just going through, turning and we’re not trying to cook this all the way through. They’re going to cook all the way through in 6 to 8 hours. They are going to spend in the crock-pot, so we’re just browning them a little bit on all sides. Good now, I’m just trying to make sure they’re not stuck to the pan before I go and empty this right into the crock-pot. I think they’re ready. They’re smelling good. I’m going to keep the burner on because I’m coming right back into the crock-pot with that.
You see all the juices and the little pieces in the pan. We’re going to keep that in there. We’re going to go back and cook all the vegetables, just a little bit right in the same pan, so we’re going to keep all that nice flavor. So now we’re going to start some of our vegetables. I’m just going to add a little more olive oil. And I’m going to start with some onions.
Onions always give a stew a really rich flavor. So there we go right into the pan, one onion. I like a sweet onion. Now you can use a red onion but it’s just going to be a little bit stronger, but I like a nice sweet onion. Now they’re starting to stick to the pan a little bit and I don’t want it to scorch to the bottom of the pan so I’m going to add a little red wine right here, just enough and start to deglaze our pan. Add a little more.
And honestly, a nice stew, like a lamb stew or beef stew, tastes delicious with a little bit of red wine in it. So now that we’ve had that, we’re going to cook this for about two minutes until they’re translucent. Next we’re going to add our garlic into the pan. Stir that around.
And at this point, I’m going to add some of the vegetables that we’re going to have in our stew. So, in with the carrots, in with the potatoes and finally, in with the celery and we’re just going to mix this around. What we’re really doing is just starting to marry all these flavors together. So they just kind of become one once they get to the crock-pot. Look at all those root vegetables, isn’t that pretty?
So really, we just want to spend a couple of minutes right here, again, just marrying all these flavors. And then we are going to transfer this to our crock-pot where it’s going to cook 6 to 8 hours. So, here we go. We’ve just started to heat our vegetables on the stove, and now we’re pouring them into the crock-pot. Oh, that is so pretty. Okay, just like that.
Next, one can of organic diced tomatoes. Now if you have fresh tomatoes, that’s super too. The thing is you want to get a little bit of tomatoes in there because the acidity of the tomatoes is going to really break down the meat. That’s what’s make it really tender. We’re going to put that in and then we’re also going to put about a cup of wine.
If you want to go ahead and measure, go ahead. I’m going to pour. Red wine with the stew just makes it tastes so hearty. So we’re going to stir that up, spilling or splashing. And then finally, I’m going to go ahead and add some sprigs of oregano just like this, they’re going to go right in now. If you have another herb that you prefer to have here, I just happen to have some oregano still out in my herb garden. Most of my other herbs are gone but my oregano has been really hearty this year so it’s still coming up and give it a stir.
Besides, those oregano leaves looks so pretty in there when you serve it. You want to take it out of course. And there you have it, really it just took us a few minutes to throw those things together. On goes the lid, 6 to 8 hours on low and so if you do this in the morning you can actually do it the night before if you prefer. Plug it in the morning. It’s good when you come home from work or at the end of the day. I’m going to show you what it looks like.
I cooked some overnight last night, had it ready in the morning so I could show you. I transferred it to this pot and it looks absolutely amazing. It’s beautiful. This is lunch at our house today. I’m going to put some in a bowl.
Now, of course this still has some of the bones in it so you want to watch out for that. I’m actually taking them out before you go ahead and start eating. Isn’t that pretty? Now we did have a little bit of salt on the meat but if you want to go ahead and salt it right here or put a little bit of black pepper, that’s fine too. So let’s go ahead and taste. Remember how I said that the meat will just fall off the bone because we’ve added a little bit of acidity with the tomatoes, well it is. It’s just falling apart. It’s that tender. I don’t know if you can see that on my spoon, but it’s that tender. So, stay with us because coming up next, we’re doing roasted root vegetables.