Monday, January 18, 2010

Lemony, Meaty Stew

This stew is so fabulous!  I got the original recipe from a book with 300 stew recipes but I've made a few changes.  The original calls for lamb but you could really use any meat one would roast with or stew.

2 pounds of meat, cut into large chunks (they'll shrink).
Juice of 1 lemon
2 egg yolks
salt & pepper
Fresh herbs (optional) -- I think thyme, rosemary, marjoram might all be good choices.
1/2 cup of wine (I used red, but white is what the original recipe calls for)
1-2 large cloves of garlic, minced or pressed
3 Tbl of onion minced (I used half of a largish onion, and only sliced it, didn't mince)
1/4 cup of oil

In a nice stewpot cook the meat in the oil until browned.  About 10 minutes or so.  Throw in the onion and the garlic and cook until those are softened.  Dump in the wine and reduce over high heat for about 10 minutes.  This is the point I would throw in those fresh herbs.  I used thyme this last time (heh!).

Cover and cook at a simmer over lowish heat until the meat is fork tender, which will be at least an hour, maybe longer.  If it starts looking dry in the pot add water as needed.  Mine never got dry.

When the meat is nice and tender, mix together the egg and lemon juice and beat well with a fork.   Take the simmering stew off the fire.

Now take a tablespoon or so of the hot broth from the stew and add it to the egg mixture.  And beat it in well.  Keep doing that until you've slowly raised the temperature of the eggs.  Then lastly pour the egg mixture into the stew and stir well.  If you do it right you'll get an amazingly thick broth that's creamy and ever so satisfying. If you heat up the eggs too fast, you'll get bits of scrambled eggs in the broth.

Salt & Pepper to taste.

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