Lamb Stew Recipes

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

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.

TRADITIONAL LAMB STEW

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.

SUCCULENT LAMB STEW

Steps:

• Preheat the oven to 170ºC/325ºF/gas 3.
• Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
• Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
• Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins' worth of water.
• Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
• Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.

IRISH LAMB STEW

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

LAMB & RED WINE STEW

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
• 2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop. 3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes. 4. Dice the lamb into roughly 2cm cubes (if it isn't already), then add to the pan with the flour. 5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper. 6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.) 7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings... TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they're half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes. TO MAKE SHEPHERD'S PIE 1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish. 2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan. 3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary. 4. Roughly top the stew with the mashed potato (don't worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato. 5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.

IRISH LAMB STEW

Steps:

• Enjoy.

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.

LAMB STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

EASY MOROCCAN LAMB STEW RECIPE

Steps:

• In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
• In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
• In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
• Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
• Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
• Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
• Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
• A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!