Carol Lawrence's Hearty Beef-Lamb Stew
2 pounds lean boneless beef chuck, cut in 2-inch cubes
2 pounds lean, trimmed boneless lamb (leg or shoulder) cut in 2-inch cubes Seasoned flour
1 1/2 tablespoons safflower (or corn) oil
Two 10 1/2 ounce cans beef broth diluted with water to equal 5 cups
8 bruised peppercorns
2 small bay leaves
1 1/2 teaspoons salt
3-inch piece celery stalk with leaves
2 tablespoons minced Italian parsley
14 small carrots, peeled and cut in two pieces
18 peeled pearl onions
1 large peeled potato cut in cubes
2 teaspoons Escoffier sauce (or romato paste)
2 cups dry white wine
1 pkg. (10 ounces) frozen petits pois (or small fresh peas)
Dredge beef and lamb cubes in seasoned flour. Brown meat quickly in oil in heavy skillet (or casserole).
Add diluted broth, cloves, peppercorns, bay leaves and salt. Cover, simmer 1 1/2 hours or until meat is tender. Add vegetables, Escoffier sauce, and wine; cover, simmer 35 minutes or until vegetables are fork-tender. Correct seasonings.
Add petits pois, cook 1 1/2 minutes or until peas are barely tender. Remove meat and vegetables (except potato) to a heated casserole.
Mash potato into sauce with fork or potato whip. Reduce sauce one-fourth over medium flame stirring until smooth and to desired thickness. Spoon sauce over vegetables and meat in casserole or serve as side dish. Garnish stew with minced parsley. Serves 8-10.