Best Lamb And Kale Stew Recipes

BEER-BRAISED LAMB STEW WITH WINTER VEGETABLES AND KALE CREAM

Beer-Braised Lamb stew with winter vegetables and kale cream image

Once all the root vegetables have been prepped, throwing the rest of the stew together can be done quickly. I like giving the meat a quick coat of flour before I sear it because it thickens the simmering liquid a bit, but for a soupier consistency, I'd skip that step. The pilsner adds an earthiness to the dish, and I imagine a darker beer would make this even more pronounced, if desired.

Provided by Nichole Accettola

Categories Stew

Time 1h15m

Number Of Ingredients 18

Ingredients

2 medium onions
3 medium carrots
3 small parsnips
6 russet potatoes
1/2 head savoy cabbage
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 pounds boneless lamb shoulder or top
round, cut into 2-inch cubes
6 tablespoons neutral oil
2 cups pilsner
2 large handfuls curly kale, washed and
stemmed
1/2 cup crème fraîche or sour cream
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
5 sprigs fresh dill
Kosher salt and freshly ground pepper

Steps:

Peel and cut the onions into 1/2-inch wedges. Peel and cut carrots and parsnips into bite-sized pieces. Scrub or peel potatoes and cut into 2-inch chunks. Rip cabbage into large pieces.
Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 2 batches, tossing to coat thoroughly.
Heat a 6-quart heavy-bottomed pot over medium heat. Add 2 T oil and half of the lamb cubes and cook until browned, about 6 minutes. Transfer to a plate. Add 2 T oil to the pot and brown the second half of the lamb. Reduce the heat if the bottom of the pot browns too much. Transfer to the plate.
Heat the remaining 2 T oil in the pot over medium heat and sauté onions, carrots and parsnips until the onions are golden. Return the lamb to the pot and add the potatoes. Season with salt and pepper, and add the beer to deglaze. Stir occasionally, cooking the beer down until the pot is almost dry. Add enough water to just cover the lamb and vegetables, and simmer for 30 minutes.
Meanwhile, make the kale cream. Rip kale into 1-inch pieces. Pulse it with the remaining ingredients in a food processor until slightly chunky. Season with salt and pepper. Refrigerate until ready to use.
Add the cabbage to the stew and simmer for an additional 30 minutes or until the lamb is very tender. Season with salt and pepper.
Serve the stew in heated bowls with kale cream on the side.

Nutrition Facts : ServingSize 6

TRADITIONAL LAMB STEW

Traditional Lamb Stew image

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

Ingredients

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

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

SCOTCH BROTH WITH KALE

Scotch Broth with Kale image

Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn't entirely collapse. It's a simple equation that takes in whatever ingredients you have on hand. Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away. Then add kale, cabbage, spinach or chard. Dinner!

Provided by Melissa Clark

Categories dinner, weekday, soups and stews, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds bone-in lamb stew meat
2 teaspoons coarse kosher salt, more for seasoning
1/2 teaspoon black pepper, more for seasoning
1 medium potato, peeled and diced
2 large carrots, peeled and diced
2 medium turnips, peeled and diced
1 large leek, white and light green part only, cleaned and sliced
1/3 cup pearl barley
1 celery stalk, diced
4 thyme branches, tied into a bouquet garni with kitchen twine
1 bay leaf
8 ounces kale, stems removed, leaves coarsely chopped (2 1/2 packed cups)
Chopped parsley, for serving
Cider or malt vinegar, or fresh lemon juice, for serving

Steps:

Season meat generously with salt and pepper and let rest for at least 20 minutes.
In a medium pot, combine meat, 2 teaspoons salt, 1/2 teaspoon pepper, potato, carrots, turnips, leek, barley and celery. Drop in thyme and bay leaf. Add 2 1/2 quarts water and bring to a boil.
Reduce heat and simmer gently, turning lamb pieces occasionally and skimming any foam that rises to the surface, until meat is tender and beginning to fall apart, about 2 hours. (If the water level threatens to fall below the meat during simmering, partially cover the pot, or add a little more water.) Stir in kale and continue to cook for another 15 minutes, until lamb is truly spoon tender and kale is soft. Discard thyme bouquet and bay leaf. Taste and add more salt if needed. Ladle into bowls and sprinkle with parsley and a drizzle of vinegar or lemon juice.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 0 grams

LAMB WITH LENTILS (CROCK POT)

Lamb With Lentils (Crock Pot) image

This simple hearty stew needs a 5 -quart slow cooker/crock pot. One change I made when I made this recipe was to add a lamb bone (leftover from Easter dinner) and some leftover lamb (I think if you have enough leftover lamb this will work very well, but I also added 1 1/2 pounds or so of uncooked lamb - following the directions below) in the crock pot; then when I came home from work I took out the lamb bone (the meat from the bone already fell off the bone into the soup) and added the swiss chard, went out and dinner was done! The other change I made was instead of a whole can of tomatoes (which I didn't have) I used one can of broth, 1/2 can of tomatoes and 2 small cans of tomato juice. Very hearty and filling -- you would never even guess that this was a "healthy" recipe. Recipe source: The Healthy Slow Cooker

Provided by ellie_

Categories Stew

Time 9h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
2 lbs lamb, cut into 1-inch cubes
2 onions, chopped
8 carrots, peeled and sliced
4 stalks celery, sliced
4 garlic cloves, minced
2 teaspoons herbes de provence
1 teaspoon salt
1/2 teaspoon peppercorn, cracked
2 bay leaves
1 cup vegetable broth
1 (28 ounce) can tomatoes, chopped
2 cups lentils, rinsed
8 cups swiss chard, stemmed and chopped

Steps:

In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
Stir in lentils.
Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
(Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.