LAMB STEW
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield about 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.
- Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
- Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.
LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
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.
LAMB STEW WITH SHERRY AND MUSHROOMS
Steps:
- In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
- Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
- Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.
LAMB STEW BY FARMHOUSE RULES RECIPE - (4/5)
Provided by LDenvir
Number Of Ingredients 18
Steps:
- In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces. Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours. Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.
LAMB STEW
We love lamb and this is our favorite lamb stew. Often times, I just use leftovers from a leg of lamb for the meat.
Provided by lazyme
Categories Healthy
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in dutch oven over medium heat.
- Add onion and saute until translucent.
- Add garlic and saute 2 minutes.
- Add meat and cook 10 minutes until brown.
- Add water and wine.
- Cover, reduce heat, and simmer 1 hour.
- Cut carrots and potatoes into chunks.
- Quarter mushrooms.
- Add rest except herbs.
- Cover.
- Cook medium heat for 30 minutes.
- Add herbs.
- Simmer 2 minutes.
Nutrition Facts : Calories 362.8, Fat 11.2, SaturatedFat 3.3, Cholesterol 97.9, Sodium 234.9, Carbohydrate 28.4, Fiber 5.2, Sugar 7.4, Protein 35.6
LAMB STEW
Provided by David Leite
Categories dinner, soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cut lamb and chicken livers into 1 1/2-inch chunks, and place in a glass, stainless steel or other nonreactive bowl. Add garlic, bay leaves, paprika, 1/4 cup wine, 2 tablespoons olive oil, 2 teaspoons salt and 1/2 teaspoon white pepper. Mix well. Cover and refrigerate at least 2 hours, preferably overnight.
- When ready to cook, heat remaining 2 tablespoons olive oil in a large Dutch oven over medium-high heat. When oil shimmers, add bones and sear until well-browned, 7 to 10 minutes. Transfer to a plate. If pan is dry, add a bit more oil. Working in batches, add lamb mixture and sear, turning occasionally, until edged with brown, 6 to 8 minutes. Transfer to a plate.
- Lower heat to medium, add onion and sauté until limp, about 10 minutes. Add lamb and any juices, the bones, remaining 1 1/4 cups wine, beef stock and parsley. Bring to a boil, reduce heat to low and cover. Simmer, stirring occasionally, until lamb is tender, about 1 1/2 hours; if liquid level becomes low, add water as needed. Season with salt and pepper.
- Remove and discard bones and bay leaves. If a smooth sauce is desired, transfer lamb to a bowl, cover and keep warm. Strain and discard solids from liquid. To serve, spoon stew into shallow bowls. If desired, accompany with boiled peeled red potatoes or long grain white rice drizzled with olive oil and sprinkled generously with minced parsley.
Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 46 grams, Carbohydrate 6 grams, Fat 87 grams, Fiber 1 gram, Protein 64 grams, SaturatedFat 35 grams, Sodium 1484 milligrams, Sugar 2 grams, TransFat 0 grams
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
EASY LAMB STEW
Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
- Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.
Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
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