W. Baker wrote:

> Bj?rn Steensrud > wrote:
> : Found a recipe for lamb stew and tried it, yum:
>
>
> : 3 lbs lamb, any cut, in bite pieces or larger
> : 2 cloves garlic, chopped
> : 10 shallots, whole, peeled
>
> : Butter or oil for frying
> : 1 can tomatoes, or equiv. fresh, peeled tomatoes
> : 1 can beans in tomato sauce (drained?)
> : 1 cup red wine
>
> : salt, pepper. dried thyme, bay leaf
>
> : Saute meat, garlic and shallots in iron pot until meat is lightly
> : browned. Add tomatoes and spices, bring to boil.
> : Add wine, turn down heat and simmer for an hour.
> : Add beans and simmer for another half hour,
>
> : Next time I will use a little corn starch at the end to thicken the stew
> : a bit more, I suppose the beans were meant to thicken the stew, but then
> : they should be drained first.
>
> : My wife and daughter had potatoes on the side, which I skipped. Forgot
> : to buy barley "rice" today - would have been nice. OTOH, we put away the
> : rest of the wine :-)
>
> : A votre sant?!
>
> This looks delicious. One hint, if you add the potatoes to the stew
> halved unpeeled(use smallish red ones) they are easy to pick out for the
> diabetics and might well silightly thinken the stew without the need for
> the cornstarch. You might also use unsauced beans as there are already
> tomatoes in the stew and drain them well, even rinsing them if you want to
> reduce salt.
>
> Wendy

Thanks!

I wonder - it is said that cooked potatoes get lower GI when cooled down,
even when re-heated? There's leftovers today, I think I'll try :-)