Oven Stew (Sheepherder’s Stew)
Thursday, September 24th, 2009Ingredients:
½ to 2 lb. cubed, lamb shoulder meat
½ cup sliced onions
4 to 6 sliced carrots
½ cabbage (sliced rather thickly)
1 can tomato sauce
4 potatoes (thickly sliced)
4 cups water
1 teaspoon salt
½ teaspoon pepper
½ teaspoon allspice
1 teaspoon chopped (fresh or dried) rosemary (or thyme)
Procedure:
Set oven at 375 F. Place all ingredients in a large casserole by arranging in layers. Top with water, sauce and spices. Cover tightly with lid or foil and bake for two hours.
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