Fall Stew

• 2 teaspoons olive oil
• 3/4 pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes
• 1 cup chopped Vidalia or other sweet onion
• 1 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1 1/2 cups cubed baking potato
• 1 cup chopped peeled rutabaga
• 1 cup chopped peeled turnip
• 1/2 teaspoon salt
• 7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock
• 2 bay leaves
• 1/2 cup chopped plum tomato
• 1/2 cup chopped zucchini
• 1/4 cup chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper

1. Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot, and garlic; saute 5 minutes. Add the wine, and cook 3 minutes, stirring frequently.
2. Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender. Add tomato and remaining ingredients; cook an additional 10 minutes. Discard bay leaves.

olive oil, lean, vidalia, celery, carrot, garlic, red wine, peeled rutabaga, salt, lowsalt, bay leaves, tomato, zucchini, fresh cilantro, oregano, ground cumin, ground red pepper, black pepper

Taken from www.myrecipes.com/recipe/fall-stew (may not work)