Best Old Fashioned Lamb Stew Recipes

OLD-FASHIONED LAMB STEW

Old-Fashioned Lamb Stew image

"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless lamb, cut into 3-inch pieces
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tablespoon dried parsley flakes
2 teaspoons dried rosemary, crushed
1/4 teaspoon garlic powder
4 large carrots, cut into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
1 package (10 ounces) frozen peas
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.

Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

OLD-FASHIONED LAMB STEW

Old-Fashioned Lamb Stew image

Number Of Ingredients 16

Ingredients

2 pounds boneless lamb, cut into 1-inch cubes
1/2 teaspoon sugar
1 tablespoon oil
1/3 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1 garlic clove, minced
2 cups water
1 cup dry red wine or water
1 teaspoon Worcestershire sauce
1 bay leaf
6 to 8 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
4 small onions, quartered
2 to 3 medium potatoes, unpeeled, cut into pieces

Steps:

1. Sprinkle lamb cubes with sugar. Heat oil in Dutch oven over medium heat until hot. Add lamb cook and stir until browned.2. Stir in flour, parsley, salt, thyme, pepper and garlic. Cook 1 minute, stirring constantly.3. Gradually stir in water, wine and Worcestershire sauce. Add bay leaf. Bring to a boil. Reduce heat to low cover and simmer 1 1/2 hours or until lamb is tender, stirring occasionally.4. Stir in carrots, celery, onions and potatoes. Cover simmer an additional 30 to 45 minutes or until vegetables are tender. Remove bay leaf.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 480 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 120 mg 40% * Sodium: 590 mg 25% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 7 g 28% * Sugars: 11 g * Protein: 41 g * Vitamin A: 650% * Vitamin C: 30% * Calcium: 8% * Iron: 30% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 4 1/2 Lean Meat or 2 1/2 Carbohydrate, 1 Vegetable, 4 1/2 Lean Meat

Nutrition Facts : Nutritional Facts Serves