Attn Jeanemcl

[Gabes-Apg]

Hi there
My stew recipe...

In aus, lamb is cheaper than beef, so I get 2 parts lamb mince, 1 part pork mince, 1 part veal min.
(Use a combo of meats that you can access)
Doing a mix, enhances the flavour.
The mince is readily accessible and saves time for the prep, you can buy cheaper cuts of the meats, and chop it up yourself.

Once a month I make a huge pot of bone broth, I do lamb and chicken, only flavour is salt.

In large pot, brown the meats, add enough 1/2 stock, 1/2 water mix, to cover the meat plus a bit extra.
Then add chopped veges (using your safe veges)
You can flavour with coconut amino, or any other safe flavours you can have,
Bring to boil and then let it simmer for 30mins - 45 mins, till veges are well cooked.

Thicken with what ever flour you can tolerate. I use the orgran brand, gf/yf/sf gravy mix.
Orgran is available in the usa, you may have to purchase it online..

Freezes well. Reheats well. Not using chicken keeps histamine level a bit lower.

Another one pot dish I make for breaky or quick dinner.
My pot is non stick scanpan brand, really easy to clean.
I freeze the minces in one meal portion.
In the pot, half stock half water about 2-3 cups.
Small amount rice, bring to boil, add in some chopped veges, cover, 10mins later add the defrosted mince portion (cooking fresh like this you can use chicken)
Once the meat is cooked, sloppy stew...

The other part of my cook up, good quality scanpan baking dish...
Cuts of meat on the bone, I use lamb or chicken. Lightly salted
Peeled, Chopped veges, potato, sweet potato, parsnip.
Put the chopped veges in a bowl, cover lightly with rice bran oil and salt.
All the veges, and the meat into the baking dish in a hot oven....
After 20 mins turn the veges and meat portions
Mmm 20 -35 mins so later, it should all be cooked, if the meat pieces are a bit larger, pre cook the meat a bit first then add the veges

I have cooked a meal enough for 5 people in the one dish..

The extra veges, through the week I warm them with some eggs for breaky.
Cooking the veges with the meat gives them more flavour.

The common theme is minimal washing up afterwards!!!!
When I make the stock, once the stock is done, while the pot is dirty, I make the stew...

As I live alone, in case I get sick, I always have a couple of litres of stock, mince portions, and couple of days worth of stew in the freezer.

You don't have to spend the whole weekend cooking. If boiling or baking veges, I make a few serves each time, Reheating veges 'bubble and squeak' and cooking a protein is a really quick meal option through the week.
(William and Kate at their royal wedding, one of the courses was bubble and squeak, so it is a meal fit for royalty!!!!! )

If entertaining, there is a gf/yf/sf ready made pastry I can get, you can make savoury pinwheels/bite size pies with the stew..

Hope this helps...
Sweet potato, cauliflower has good levels of Vit C,

Bon Appetite

[Jeanemcl]

Gabe,
I will attempt to make some of Gabe's stew in the future....I had to google "bubble and squeak" to make sure I was on the right track! Love the different dialects of the world! Also, I assume mince means just cut up in small pieces not ground ....correct? It makes sense to cook the way you do. I need to get organized and put some stuff in the freezer. It would be a big help. Thanks for taking the time to write that out .
Jean

[Gabes-Apg]

In Aus, mince is what you call ground....
I find it easier and quicker for the prep and cooking.
It is readily available in the shops and butchers.

As I said, you can buy cheaper cuts and chop it your self. If I have the time and the energy I do this.

Having staples and portions in the freezer makes life way easier.
Always having a couple of serves of cooked veges in the fridge, that you can easily warm up and cook a protein also makes life with mc easy.

[tex]

Pork is my favorite meat for making stew, and if I have plenty of time and cooking ambition, I usually de-bone and dice a shoulder roast, or sometimes pork chops. When I'm short on time (or less ambitious — which is most of the time. LOL), I just order some course-ground pork at the meat counter of my local small town grocery store. It works just fine.

I have them custom-make sausage for me too, so that I know exactly what is in it.

Tex