Beef And Lamb Stew Food

BEEF AND LAMB STEW

Steps:

• In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.

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.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

BAMYA ( LAMB OR BEEF AND OKRA STEW)

Steps:

• Okra must be cooked so that its slimy texture is eliminated.
• The Greeks have the best technique for achieving this.
• Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
• Drain, rinse and dry the okra and proceed with the recipe.
• This dish is popular throughout the Middle East and can be prepared with lamb or beef.
• Serve with rice.
• Preheat an oven to 325 F (165 C).
• In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
• Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
• Using a slotted spoon transfer to a baking dish or stew pot.
• Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
• Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
• Stir well.
• Pour over the meat and season to taste with salt and pepper.
• Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
• Taste and adjust the seasonings.
• Meanwhile, prepare the okra as directed in the note above.
• In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
• Remove the stew from the oven and arrange the okra on top in a spoke pattern.
• Sprinkle the lemon juice evenly over the surface.
• Re-cover the dish and return it to the oven.
• Bake for 35 minutes longer.
• Add stock or water if the mixture seems too dry.
• Serve the"BAMIA" stew piping hot.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

IRISH LAMB OR BEEF STEW

Steps:

• Trim the meat, leaving a little of the fat and slice.
• Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
• Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
• Add the water and cover tightly.
• Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
• Do not add unless absolutly necessary.
• The potatoes will thicken the finished stew so it should not be too runny.
• Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
• The potatoes on top should be nice and brown and crisp.

CURRIED LAMB STEW

Steps:

• Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.
• Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.

TAS KEBAP (A GREEK BEEF OR LAMB STEW)

Steps:

• Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
• In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
• Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
• You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
• Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).

MEDITERRANEAN STYLE LAMB STEW

Steps:

• Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil.
• Blue print stew technique: Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately.

IRISH LAMB STEW

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season lamb with salt and pepper and cook until slightly browned, about 6-8 minutes.
• Add in the onion, celery and carrots and stir well.
• Add broth, beer, Worcestershire sauce and bring to a boil.
• Reduce to low heat and cook for 30 minutes, then add in the potatoes and cook an additional 30-40 minutes until lamb is tender.

SPRING LAMB STEW

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.

IRISH BEEF LAMB STEW RECIPE

Steps:

• Heat oven to 250°.
• In a large, 8 qt. Dutch oven, heat 4 Tbsp. olive oil, then add lamb and beef meat. Sear, stirring only occasionally, over medium-high heat until almost all of the meat has browned-10-12 minutes.
• When meat has browned, add potatoes, parsley, carrots, onions, garlic cloves, salt, pepper, and 2 1/2 cups water to the pot and bring to a simmer. Taste liquid and adjust seasoning.
• Transfer to oven and bake, covered, until stew meat is just tender, 2-3 hours. Check midway through for seasoning, then return to oven until meat is tender.
• Let the stew sit for 20 minutes or so before serving with fresh herbs and Parmesan cheese.

IRISH LAMB OR BEEF STEW

Steps:

• Combine first 6 ingredients.
• Pour over meat in a shallow dish.
• Cover and refrigerate for at least 6-8 hours.
• Drain meat, reserving marinade.
• Discard bay leaves.
• Heat oil in a Dutch oven over medium heat; brown meat in oil.
• Add consomme and reserved marinade; bring to a boil.
• Cover, reduce heat, and simmer 1 1/2 hours.
• Add carrots, onions, and potatoes; cover and cook another 30 minutes.

YOUVETSI: GREEK LAMB STEW WITH ORZO

Steps:

• Pat the lamb dry and season with kosher salt and black pepper.
• In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
• In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
• Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
• Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
• Garnish with parsley and crumbled feta, if you like, before serving.