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Chuck & Nancy's Real Estate Newsletter |
To Our Friends and Clients,
We hope you find this article helpful and informative. When it is time to sell call us for the full service you deserve. We are your Real Estate Experts with over 30 years of combined experience. |
Six must-haves for mortgage approval
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Dian Hymer, a real estate broker with more than 30 years' experience, is a nationally syndicated real estate columnist and author.
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Irish Lamb Stew
Prep Time: 20 Minutes
Cook Time: 2 Hours 25 Minutes
Ready In: 2 Hours 45 Minutes
Servings: 10
"Juicy cubes of lamb are tossed in seasoned flour and browned in bacon fat - and that's just the start of this rich and hearty one-pot Irish feast!"
INGREDIENTS:
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
DIRECTIONS:
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2.Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3.Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and sauté till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4.Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
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If you are thinking about selling and would like a free market analysis of your home, please call us at (510)749-9866 or email us at cbianchi@hbrhomes.com
Chuck Bianchi – CRS, ABR & e-PRO
Nancy Bianchi - CRS
Realtors®
(510) 749-9866 or (510) 769-1680
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