STEW MEAT RECIPE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
  3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
  4. Add a wineglass of water and deglaze the pan for 5 minutes.
  5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
  6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
  7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
  8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Steps:

• Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
• Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
• Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
• Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
• Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.