Title: Basque lamb stew
 Categories: Crockpot
      Yield: 4 Servings
 
MMMMM-------------------------BASIC STEW------------------------------
  1 1/2 lb Boneless lamb shoulder
      1 c  Stock
    3/4 c  Onions; chopped
    1/2 tb Garlic cloves; crushed

MMMMM-----------------------THIS VARIATION----------------------------
      6 md Carrots; 3/4" pcs
     12 oz Turnips; 3/4" pcs
    1/4 ts Thyme leaves
    1/4 ts Rosemary; crumbled
    1/2 ts Black pepper
      1 c  Chicken stock
      2 tb Flour
 
  You may substitute pork shoulder or beef chuck for the lamb. Use beef
  stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat
  of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in
  4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until
  meat is tender. Crockpot directions: pile all ingredients into
  crockpot and cook all day on LOW. When done: skim off and discard
  fat. It takes less than 8 minutes to assemble this stew. Then you can
  pay it little or no attention as it simmers for about 2-1/2 hours.
  Make multiples of the basic stew, then divide stew into 4-serving
  portions; refrigerate or in airtight containers for up to 5 days, or
  freeze for up to 3 months. Thaw in microwave-safe container on
  defrost or in refrigerator for 24 hours. To assemble: bring basic
  stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover,
  and simmer 15 minutes, stirring twice, until vegetables are almost
  tender. Whisk chicken stock with flour until blended. Stir into stew
  and simmer, uncovered, 5-7 minutes, stirring occasionally, until
  gravy is slightly thickened and vegetables are tender. This stew is
  also good made with beef or pork.