One of the things Jane and I do is go on walks. Sure it’s for the exercise and movement, but it is really our time to talk. To discuss things, life, the future, etc., It has always been our thing. It’s become so ingrained in us, that if there is a big topic to discuss or contemplate, we’ll go on a walk. Should I take that new job? Let’s go on a walk. Should we up and move? Let’s go on a walk.
Sometimes its for 20 minutes, other times it’s for a an hour or two. What’s funny is that I don’t really know how this came to be. I guess we just like to get some fresh air and the blood flowing before making one of many of life’s decisions.
For Jane and I, we enjoy experiencing new things and now that we will be husband and wife come the end of May, we want to start a new adventure. While kids are in the cards, we’ll be waiting some time before starting that particular event. However, I can feel something in the air. We’ve been going back and forth a lot about a few things in terms of moving or starting a new venture. We’ll see. I don’t know what it is or what we will do just yet, but I feel like it’s only a walk away. Change is eminent, we’ll just have to wait and see what exactly it is.
Speaking of all this walking, yes, even when it’s cold out, we’ll walk. Granted we’re in California, so I use the word “cold” loosely, as that’s like 60 degrees to us. Nevertheless, when we come home, we’re in need of some food to warm us up and keep us warm. We more often than not go to soups, since they are so delicious and do a great job of helping you fight the chill.
Therefore, today’s recipe is: Lamb Stew With Vegetables (αρνι γιαχνι με λαχανικά).
This soup came to be because we has just gotten home and didn’t feel like heading back out to the store, so we took what we had in our kitchen and made this. It’s a classic combination of meat and veggies. You don’t always have to reinvent the wheel.
Another plus of making soups besides keeping you warm is it is perfect for lunch or dinner the following day if you’ve got a busy schedule. And we think soups tend to taste better the next day, having everything sit and mingle overnight does wonders in our opinion.
As for what vegetables to use, we’ve listed the ones we did below in the recipe, but you can use your favorites or whatever you have on hand. It really is a versatile recipe, so add as much or as little of everything as you want to make it to your liking.
Since it calls for wine, I guess that means you’ll just have to enjoy a glass..or two 🙂
We hope you like this simple lamb stew with veggie recipe.
Kenton & Jane
- 1.5 to 2.0 pounds lamb, cut into chunks (if you like more meat, go with 2 pounds)
- 2 tablespoons butter
- 1 onion, chopped into chunks
- 1 teaspoon oregano
- 2 garlic cloves, pressed
- ⅓ cup red wine
- 1 (8 ounce) can of tomato sauce
- Hot water
- Salt and pepper, to taste
- Vegetables of choice/season, cut into bite size pieces
- We used:
- 2 celery stalks
- 1 yellow squash
- 1 green squash
- 2 medium tomatoes
- In soup pot, melt butter over medium-high heat.
- Add lamb pieces, some salt and pepper, and brown on all sides.
- Next add in, onions, oregano, garlic, and wine, cook until onions are soft, about 5 minutes.
- Now add in tomato sauce, a little more salt and pepper, and enough hot water to cover meat (about 2 cups), Bring to boil, cover, and reduce heat to simmer for 1 hour.
- With 10 minutes left of simmering, cut vegetables into bite size pieces.
- After the 1 hour, add in vegetables and an additional 2 cups of water, or enough to cover everything.
- Cover and simmer for another 30 to 40 minutes, or until vegetables are soft.
- Taste and add salt and pepper to preference.