Going off script - lamb stew

So I posted about my freezer meal workshop and signing up with Wildtree last time.   I'm still working my way through the meals we made at the workshop.  I pulled out the lamb this weekend.  It was marinating in Greek spices, lemon juice and grapeseed oil.  It was supposed to be for kabobs.  But it got chilly over the weekend and we hadn't gotten the grill out yet.  I didn't really feel kabobs either.  So I went off script and made lamb stew.  I used the lamb, chopped some carrots, parsnips and turnips.  I wanted potatoes but didn't want the carb dose so I subbed in the turnips and hoped they would be a good substitute.  I also added a can of diced tomatoes, a small can of tomato paste and about 2 c of unsalted chicken stock.  Stirred it up, turned the crock pot on high for 4 hours and waited to see what would emerge.

Look at that scrumptiosness!  It was fabulous!  The lamb was so tender that you could cut it with a spoon.  Maybe that's how lamb is supposed to be.  I haven't had it in a while, but I don't remember it being that soft.  The Greek seasoning from Wildtree was a nice light but balanced flavor.  Really, really good.  Definitely a keeper!!

Greek Stew
2 lb lamb or beef, cut in about 1" cubes
2 tsp Wildtree Natural Grapeseed oil
2 tsp Wildtree Opa! Greek seasoning blend
1/2 Tbsp lemon juice.

5-6 carrots, peeled and chopped
3-4 parsnips, peeled and chopped
2 medium turnips, peeled and diced
2 c chicken or beef stock
1 can diced tomatoes
1 can tomato paste

Mix first 4 ingredients in a gallon sized ziploc bag.  Allow to marinate at least 4 hours.  This can also be placed in the freezer and thawed out when you want to make the stew.

Add meat with marinade and rest of ingredients to a crock pot.  Salt and pepper to taste.  Stir it all up to combine  Sprinkle more Opa! Greek seasoning over the mixture in the crock pot if desired (I added about 1 T more)   Cook on high for 4 hours (or low for 8 hrs.  I cooked on high so can vouch for that method).

About a half hour before its done mix cornstarch with water and add to the stew to thicken to desired thickness.  I like my stews thick and hearty so I added about 2-3 Tbsp cornstarch mixed with maybe 1/4 c water.  But that is up to you and the consistency you like in your stews.

Once its done cooking, let it cool a bit then eat up.  You could serve this with a nice crusty bread, over rice (or cauliflower rice for even more veg) or just straight up in a bowl like we had it.

Enjoy!!