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The stew in the book used lamb, but I opted to use beef since it's easier to find. It's rich, warms your belly, and super easy to make if you've got time to let You can also use a slow cooker for this recipe. Start by simmering the wine and plums in the slow cooker.

Pitted plum and beef/lamb stew cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Pitted plum and beef/lamb stew dishes you make.

Alright, don’t linger, let’s task this pitted plum and beef/lamb stew menu with 12 components which are absolutely easy to obtain, and we have to process them at the very least through 3 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Pitted plum and beef/lamb stew:

1. Take 600 gr - stewing beef cubes 3 cm each
2. Take 2 large onion, diced
3. Provide 3 table spoons ready to use fried crispy golden brown onions
4. Require 3 cm cinnamon stick
5. Take 1 tea spoon turmeric powder
6. Prepare Pinch - saffron solved in 3 table spoons of hot water
7. Provide 250 gr - pitted plums
8. Provide Half cup fresh lemon juice
9. Give for Salt
10. Need - Black pepper
11. Get Canola oil
12. Get Plain steamed basmati rice to serve

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Pitted plum and beef/lamb stew how to cook:

1. In a deep pot, heat the oil. Fry diced onions until they become soft. Add turmeric powder and cinnamon stick and saute few seconds. Now add the beef cubes and saute until no more red. Add enough water. Bring it to boil. Cover the pot.Lower the flame and let the beef simmer for about 3 hours or until tender.
2. Now add pitted plums along with salt, pepper, fried crispy onions and saffron. Cover and let it simmer for 20 minutes.
3. Add the lemon juice and turn off the heat. Stew should be thick with little liquid. Serve it with steamed basmati or iranian rice.

Heat theoil in a non-stick frying pan and cook the lamb in batches for three to four minutes until brown on all sides. Discard the bay leaves, garnish with the parsley and serve. Authentic Irish stew is always made with lamb and is even better as the flavors blend, so make it the day before you Click Play to See This Authentic Irish Lamb Stew Recipe Come Together. Put in lamb and beef and sprinkle with flour. Brown meat over medium heat, scraping bottom of pan to loosen any flour stuck to pan.

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