HEARTY LAMB STEW
A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium
SLOW COOKER LAMB STEW
Slow Cooker Lamb Stew with tender fall apart lamb chunks and hearty vegetables have a rustic flavourful based gravy. This Lamb Stew is definitely going to keep you warm in the winter.
Provided by Subhasmita
Categories Soup
Time 4h10m
Number Of Ingredients 17
Steps:
- Pat dry Lamb Chunks to remove any extra water. Season with salt and pepper. Sprinkle flour and toss well lamb pieces are well coated.
- Heat 2 tbsp oil in a heavy bottom pan. Add Lamb chunks. Brown lamb chunks in two batches, without crowding the pan.
- Keep aside the browned lamb pieces aside, covered so that they don't get dry.
- To the same pan add chopped onion and garlic. Saute until onion has softened and no more raw smell.
- Deglaze the roasting pan with 1/3 cup of wine. Scrap any brown bits stuck at the bottom.
- Once the wine has reduced, add 1/2 cup of stock(out of total of 3 cups) to the pan and mix.
- Add browned lamb chunks, sauteed onion and garlic, rest of the ingredients, remaining stock to the slow cooker.
- Check the seasoning. Slow cook on low for 8 hours or on medium for 4 hours.
- Towards the end of the cooking before 30 minutes, add green peas.
- Serve with crusty bread.
Nutrition Facts : ServingSize 100 g, Calories 296 kcal, Carbohydrate 11 g, Protein 17 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 547 mg, Fiber 2 g, Sugar 3 g
HEARTY LAMB AND LENTIL STEW
Make and share this Hearty Lamb and Lentil Stew recipe from Food.com.
Provided by Tarteausucre
Categories Stew
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS
This recipe will feed 3-4 people, it can easily be doubled, and is best if prepared a day ahead, refrigerated and warmed the following day. I have made this stew many times, it is wonderful! Serve with hot cooked egg noodles. I like to add in some frozen peas also.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium-high heat.
- Mix the flour with seasoning salt and pepper in a large bowl.
- Toss the lamb in the flour to coat, shaking off any excess flour.
- Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
- Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
- Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
- Return the lamb back to the pot.
- Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
- Reduce heat to medium-low; cover and simmer about 45-50 minutes.
- After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
- Remove the bay leaves, ladle into bowls.
Nutrition Facts : Calories 1085.5, Fat 46.7, SaturatedFat 12.5, Cholesterol 326.4, Sodium 928.4, Carbohydrate 43.3, Fiber 7.4, Sugar 15.7, Protein 114.4
HEARTY LAMB AND VEGETABLE STEW
Provided by Shullie Neumark
Categories Soup/Stew Lamb Vegetable Sauté Stew Winter Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.
LAMB STEW (INSTANT POT RECIPE)
Hearty and delicious classic lamb stew made easy in your Instant Pot!
Provided by Kori
Categories Lamb Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Add lamb cubes to a large bowl, then add salt, pepper, and ½ of the flour. Toss to coat the lamb.
- Preheat the Instant Pot on the Saute setting, High heat. Once preheated, add olive oil.
- In two batches, place lamb meat in the pot and sear on each side until lightly golden. Remove from lamb from the pot and set aside. (Note: if the pot indicates that it's too hot, turn the heat down to medium)
- Add additional olive oil if needed. Then add onions, carrots, and celery to the pot. Saute for 5 minutes.
- Turn the pot off. Add broth to the pot and stir, scraping any bits off the bottom of the pot.
- Add lamb (and any juices that have accumulated), potatoes, thyme, and peas to the pot. Stir to combine.
- Secure the lid and close valve. Select Pressure Cook, High, 27 minutes. Once the cooking cycle is complete, use the quick release method to release pressure.
- In a small bowl add remaining flour, then 2 ladles full of broth. Whisk together until lumps are gone. Add to the stew and stir in.
- Stir in fresh parsley. Adjust seasoning if necessary, and serve.
Nutrition Facts : Calories 674 kcal, Carbohydrate 43 g, Protein 33 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 110 mg, Sodium 1146 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 21 g, ServingSize 1 serving
HEARTY LAMB AND LENTIL STEW
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
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- In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Dust lamb with flour and add about a third of the lamb to the hot oil in the pan and sauté until browned. Remove from pan and set aside. Repeat process two more times with the remaining oil and lamb. Set all cooked lamb aside.
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- Mix flour, pepper, salt & chopped rosemary together in a large bowl. Rinse and pat dry your meat – cut into small cubes, no larger than ¾ inch across. Brown in 3 batches (or more) in a large Dutch oven in 1-2 tablespoons olive oil. Start with 1 and add as needed between batches.
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