Food Prep - Making Lamb Stew with Recipe

We call this Southie Stew...some people call it Irish Stew...but it is what it is :)

We make it with Lamb Chops, 6 chops for a regular pot, but I am doubling everything for canning.

So in the evening I add Beef Broth to half fill the pot, and then add in the chops, and cover with water.

Add some Salt and Pepper...then put on high heat (for a crock pot...med high for stove top) for a few hours. After the meat is fairly cooked, put on low low heat and leave it covered until morning.

Turn the heat off and pull the meat out to cool some...it should fall off the bone...

Next, strain the broth to remove any bone bits and the marrow that accumulates (the bone nutrients are all in the broth now)

Break up the meat some...it really falls apart, no knife needed.

Chop up Carrots 1/2 lb, Celery 4 stalks, one Onion, and half of a bag of Red Potatoes.

Add them into the pot with the broth...

I add in 1 or 2 Bay Leaves, more Salt and Pepper, and a glug of Worcestershire sauce.

I know there are many other recipes with fancier ingredients, but Southie recipes are for us poor people ;) and this way tastes good...

Anyways, now cover the pot and in a crock you just put it on med and leave it for the rest of the day. For canning, I put it on med for 6 hours, then low until the next morning.

For stove top...put it on med and simmer until the potatoes are soft, then add your flour.

To make the gravy, put about 1/3 C flour in a bowl or measuring cup per 1/2 gallon of broth in your pot (you can adjust the amount to thicken it more if you want to later)...then add a bit of broth to the flour and mix it well with a fork.

Add the gravy starter to the pot, mix well and bring it to a boil for a minute to thicken...if after a minute you decide to add more starter, just do the same again with a few T of flour.

If you prefer darker gravy, use corn starch instead of flour...or brown the meat before putting it in the pot. We don't mind the lighter gravy, it tastes great, and we prefer flour.

So that is it...maybe make some biscuits to go with it :) Tomorrow I will can this batch, so in the winter we can easily heat it up on coooold days...

All meat stews are pressure canned, so check your times and pressure for your altitude.