Caesar Stew

Oxmoor House
1 1/2 quarts


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2 pounds boneless lamb shoulder
1 1/2 cups hot water
3 tablespoons dried minced onion
1 bay leaf
2 pounds fresh spinach, cleaned and chopped
3 cups diced, peeled tomato
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon pepper


Trim excess fat from meat, and set fat aside. Cut meat into 1-inch cubes; set aside.

Cook reserved fat in a large Dutch oven over medium heat; remove and discard fat, reserving drippings in Dutch oven. Add meat to Dutch oven; brown on all sides. Stir in water, onion, and bay leaf; bring to a boil. Reduce heat; cover and simmer 1 hour.

Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes or until spinach is tender, stirring occasionally. Remove and discard bay leaf.

Ladle into serving bowls, and serve immediately.

Created date

February 2010