Quick Spring Lamb And Vegetable Stew Real Simple Recipes

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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 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.

PRESSURE COOKER LAMB STEW WITH SPRING VEGETABLES



Pressure Cooker Lamb Stew with Spring Vegetables image

Lamb and vegetables swim in a rich broth in this lamb stew with spring vegetables recipe. Using the pressure cooker means the stew is on the table quickly!

Provided by Sally Vargas

Categories     Dinner     Stew     Instant Pot     Pressure Cooker

Time 50m

Yield 6

Number Of Ingredients 17

2 sprigs rosemary
2 sprigs parsley
1 bay leaf
2 wide strips of lemon peel
2 pounds lamb, cut into 1 1/2 to 2 inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 large shallot, peeled and thinly sliced
2 medium leeks, trimmed tough green parts, halved lengthwise and thinly sliced
2 tablespoons all-purpose flour
1 cup dry white wine
1 cup chicken stock
3 to 4 small turnips (about 12 ounces), trimmed, scrubbed and cut into 4 wedges
1 pound asparagus, tough ends trimmed and cut on the diagonal into 1-inch pieces
2 cups frozen peas
2 handfuls baby spinach

Steps:

  • Seal the pot and cook: Cover the pot with the lid, seal it, and set it over a burner at high heat until the pressure gauge registers at its highest setting. Turn the heat to low and set the timer for 16 minutes. When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Open the pot and remove the lid.
  • Cook the turnips: Add the turnips to the pot. Re-cover the pot with the lid, seal it, and set it over high heat until the pressure gauge registers at its highest setting. Turn the burner heat to low and set the timer for 3 minutes. When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Remove the lid.

Nutrition Facts : Calories 644 kcal, Carbohydrate 26 g, Cholesterol 148 mg, Fiber 7 g, Protein 44 g, SaturatedFat 14 g, Sodium 592 mg, Sugar 9 g, Fat 37 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

QUICK SPRING LAMB AND VEGETABLE STEW (REAL SIMPLE)



QUICK SPRING LAMB AND VEGETABLE STEW (REAL SIMPLE) image

Categories     Soup/Stew     Herb     Lamb     Vegetable     Simmer

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
kosher salt and black pepper
4 carrots, cut into 3-inch sticks
1 onion, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes, drained
4 ounces green beans, cut into small pieces (about 1 cup)
1 cup fresh flat-leaf parsley, chopped

Steps:

  • - Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate. - Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits. - Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately. - To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

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