TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
LAMB STEW WITH VEGETABLES
Looking for dinner made using sweet peas? Then serve this hearty stew made using lamb, veggies and Progresso™ chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add lamb and onion; cook 5 minutes, stirring occasionally, until lamb is brown on all sides.
- Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
- Add potatoes, carrots, radishes and thyme. Simmer uncovered 12 minutes or until lamb and potatoes are tender. Add peas; simmer 5 minutes or until peas are tender. Stir in parsley, salt and pepper. Remove thyme sprigs before serving.
Nutrition Facts : Calories 250, Carbohydrate 17 g, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg
BASIC LAMB STEW WITH VEGETABLES
Steps:
- Gather the ingredients.
- Trim the fat from the lamb chops, then cut the meat into 1-inch pieces. Place the meat and bones in a stockpot or Dutch oven; barely cover the meat with about 1 1/4 cups water. Cover the pan and simmer for 45 minutes (do not boil).
- Add the potato, carrots, onion, celery, green pepper, and optional rutabaga with salt and pepper to the meat in the Dutch oven.
- Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender.
- Using tongs, remove the bones to a bowl and discard.
- Remove the Dutch oven from the heat.
- Mix the flour and cold water. Stir the mixture into the stew. Return to heat. Cook, stirring until the stew is thickened.
- Add the chopped parsley and taste and adjust the seasonings.
- Serve the stew hot. You'll want some biscuits, rolls, or bread to sop up the stew. It's also nice to start with a green salad. Good wines to pair with lamb stew are those that are simple red blends that aren't too tannic. Or, you can pair it with a British pale ale. Refrigerate any leftovers and use within three to four days. The stew reheats well in the microwave for lunch or dinner. If you don't think you can finish the leftovers in that time, freeze the stew in an airtight container. Frozen stew will maintain the best quality for four to six months.
Nutrition Facts : Calories 280 kcal, Carbohydrate 30 g, Cholesterol 73 mg, Fiber 5 g, Protein 26 g, SaturatedFat 2 g, Sodium 793 mg, Sugar 5 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g
ESTUFADO DE CODERO Y VERDURAS: FARMHOUSE STEW WITH LAMB AND VEGETABLES
The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the main oven. Remember, however, to cool the dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving at the table.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the cazuela over a medium flame. Add the olive oil, enough to coat the bottom of the dish. Add the loin and shin meat and brown.
- Layer by layer add all the vegetables. Turn and mix ingredients slowly with meat.
- Add the chorizo, black pudding and pancetta to the ingredients.
- Add the glass of white wine, saffron, black peppercorns.
- Add about 2 cups of stock or water and bring to the boil. Once the juices are bubbling turn the heat down to low and allow to simmer. Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it. The idea is to remove the garlic just before serving. Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course.
- Keep adding the stock or water, keeping the ingredients covered all the time.
- Simmer on a low heat for 2 1/2 to 3 hours.
- Serve with a salad and a crusty farmhouse loaf.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #south-african #main-dish #lamb-sheep #african #stews #meat #4-hours-or-less
You'll also love