Lamb Stew With Young Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB STEW RECIPE



Lamb Stew Recipe image

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h40m

Number Of Ingredients 16

4 oz bacon ((4 strips, chopped into 1/4" strips))
2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2" pieces)
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour or gluten free flour*
1 large yellow onion (diced)
4 garlic cloves (minced)
1 1/2 cups good red wine (*)
1 lb button mushrooms (thickly sliced)
4 cups low sodium beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes (halved or quartered into 1" pieces)
4 medium carrots (10 oz, peeled and cut into 1/2" thick pieces)
1/4 cup parsley (finely chopped for garnish)

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.**

Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

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 SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 1 1/2-inch-diced (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Côtes du Rhône, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 1 1/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see Cook's Note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

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



Lamb Stew with Vegetables image

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

1 1/2 lb lamb stew meat, cut into 1/2-inch pieces
1/2 cup finely chopped onion (1 medium)
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup dry white wine
3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
8 oz small red potatoes, quartered
4 oz ready-to-eat baby-cut carrots
4 oz radishes, halved
4 sprigs fresh thyme
1 cup frozen sweet peas (from 12-oz bag)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

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

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

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

BOUQUET GARNI FOR LAMB STEW WITH YOUNG VEGETABLES



Bouquet Garni for Lamb Stew with Young Vegetables image

Use this bouquet garni in Andre Soltner's lamb stew with young vegetables, a recipe from "The Lutece Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1

Number Of Ingredients 3

8 to 10 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf

Steps:

  • Tie all ingredients together with cooking twine.

SPRING LAMB STEW



Spring Lamb Stew image

Provided by Ree Drummond : Food Network

Time 2h55m

Yield 8 servings

Number Of Ingredients 13

1 boneless leg of lamb (about 6 pounds), cubed into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 large carrots, unpeeled and cut into 2-inch pieces
6 cloves garlic, peeled and left whole
2 tablespoons tomato paste
2/3 cup red wine
2 cups beef stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 300 degrees F.
  • Generously sprinkle the leg of lamb with salt and pepper.
  • Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
  • Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
  • Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

More about "lamb stew with young vegetables recipes"

LAMB STEW WITH VEGETABLES - ONCE UPON A CHEF
Mar 12, 2024 What You’ll Need To Make Lamb Stew With Vegetables. Lamb Shoulder: This cut of lamb is rich in flavor and becomes fork-tender when …
From onceuponachef.com
Cuisine Irish
Total Time 3 hrs
Category Recipes
Calories 789 per serving


SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES
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.
From jamieoliver.com


LAMB STEW WITH ROOT VEGETABLES RECIPE - JIM …
Oct 8, 2018 1/2 cup all-purpose flour. Salt and freshly ground pepper. 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes. 1/2 cup olive oil. 2 cups dry red wine
From foodandwine.com


LAMB STEW WITH VEGETABLES RECIPE | AUSTRALIA'S BEST RECIPES
Cut chops and carrots into 5cm pieces. Cut the celery and green capsicum into 1cm pieces. Blend the cold water and the flour together.
From bestrecipes.com.au


EASY LAMB STEW - FAVORITE FALL RECIPE USING GROUND …
Oct 18, 2019 Lamb Shoulder Chop: Shoulder chops require a shorter cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.. Leg of Lamb: Available boneless or bone-in, leg is the …
From savoryexperiments.com


LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER
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. Dice the lamb into roughly 2cm cubes (if it isn’t already), then add to the pan with the flour. …
From jamieoliver.com


LAMB SHANK STEW WITH ROOT VEGETABLES - SIMPLY RECIPES
May 23, 2024 A Reader’s Variation on This Lamb Stew . Commenter James shared that he follows the recipe to the letter, with one minor exception. At the end of braising the shanks, rather than simply pressing and discarding the …
From simplyrecipes.com


GORDON RAMSAY LAMB STEW - TABLE FOR SEVEN
Aug 14, 2024 Gordon Ramsay’s Lamb Stew recipe is a hearty dish featuring cubed lamb shoulder, vegetables, and a flavorful broth made with red wine, herbs, and spices. It’s slow-cooked for tender, delicious results. Gordon …
From ourtableforseven.com


SLOW-COOKED LAMB AND CHUNKY VEGETABLE STEW
Jun 27, 2024 Add onion to frying pan. Cook for 5 minutes or until softened. Add carrot, swede and pumpkin. Cook, stirring, for 4 to 5 minutes. Stir in cornflour.
From taste.com.au


BASIC LAMB STEW RECIPE WITH VEGETABLES RECIPE - THE …
May 5, 2022 If you fancy chicken stew, use bone-in chicken thighs in place of the lamb, dry white wine in place of the water, and add three sprigs fresh thyme. Basic beef stew would be made with 1 pound of bone-in beef chuck, three …
From thespruceeats.com


MOROCCAN LAMB STEW RECIPE | MINUTE® RICE
Ingredients. 1 tbsp olive oil 1 lb lamb shoulder, cut into 1-inch cubes 1 onion, chopped 2 carrots, sliced 1 tbsp ground cumin 1 tbsp ground coriander
From minuterice.com


TRADITIONAL LAMB STEW - THE BEST IRISH RECIPE!
Mar 7, 2024 Whisk together the flour, 1 teaspoon of the salt, and the pepper and spread it out on a plate. Dredge the pieces of lamb in the seasoned flour and shake off any excess.
From thecookful.com


LAMB STEW WITH SPRING VEGETABLES - PANNING THE GLOBE
Apr 17, 2023 Both stews were absolutely delicious. The lamb stew made with wine had a more of a French flavor and the one made with Guinness tasted like the best Irish lamb stew! 5 Tips For Making The Best Lamb Stew. Dry the …
From panningtheglobe.com


SLOW COOKER STEW AND DUMPLINGS: A HEARTY, COMFORTING MEAL FOR …
2 days ago Season the stew with salt, pepper, thyme, rosemary, and bay leaves. Simmer the stew for an additional 10 minutes, then remove it from the heat. Preparing the Dumplings. …
From kitchenpearls.com


MARY BERRY LAMB STEW RECIPE - BRITISHBAKINGRECIPES.CO.UK
Oct 6, 2024 Slow cook for tenderness: The longer the stew simmers, the more tender the lamb becomes, so don’t rush the cooking time.; Add vegetables in stages: Add the potatoes later in …
From britishbakingrecipes.co.uk


Related Search