Quick Spring Lamb And Vegetable Stew Food

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

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

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.

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 Bio & Top Recipes

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 AND WINTER VEGETABLE STEW



Lamb and Winter Vegetable Stew image

A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.

Provided by BJSCHADE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h30m

Yield 8

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
½ cup sour cream
3 tablespoons all-purpose flour

Steps:

  • Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
  • In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
  • Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g

HEARTY LAMB STEW



Hearty lamb stew image

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

1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
crusty bread or boiled potatoes to serve (optional)

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

SPRING LAMB STEW



Spring Lamb Stew image

Provided by Danielle Brackett

Categories     Soup/Stew     Lamb     Onion     Potato     Sauté     Stew     High Fiber     Carrot     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1 pound lamb stew meat
2 tablespoons all purpose flour
12 boiling onions, peeled
5 medium russet potatoes, peeled, quartered
2 large carrots, peeled, cut into 1-inch pieces
10 small bay leaves
2 teaspoons dried thyme
2 cups canned beef broth
1/2 cup chopped fresh parsley

Steps:

  • Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
  • Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

EASY LAMB STEW



Easy lamb stew image

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

2 tbsp vegetable oil
800g diced lamb shoulder
1 large onion, roughly chopped
4 large carrots, cut into large chunks
1 tbsp plain flour
1 tbsp tomato purée
750ml lamb stock
2 bay leaves
rosemary sprig or a pinch of dried rosemary
mash and greens, to serve

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

More about "quick spring lamb and vegetable stew food"

SPRING LAMB STEW RECIPE - SIMPLY RECIPES
spring-lamb-stew-recipe-simply image
Web Jul 19, 2022 Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2-3 minutes. You want it shimmering hot, but not smoking. Pat the lamb …
From simplyrecipes.com


LAMB STEW WITH SPRING VEGETABLES - PANNING THE GLOBE
lamb-stew-with-spring-vegetables-panning-the-globe image
Web Apr 17, 2023 Drain the green beans and bury them in the stew along with the peas. Cover and simmer 5 minutes more, to warm the beans and peas. Serve hot. Prep Time: 45 minutes Cook Time: 1 hour 35 minutes …
From panningtheglobe.com


QUICK SPRING LAMB AND VEGETABLE STEW RECIPE | REAL SIMPLE
Web Jul 18, 2022 2 tablespoons olive oil 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces ... Recipes; Quick Spring Lamb and …
From arusuvailife.greenfood.mine.nu


35+ FAVORITE GROUND LAMB RECIPES (EASY + HEALTHY)
Web Apr 19, 2023 Here are 35+ healthy dinner recipes with ground lamb. Some of the most popular recipes on my blog include these Lamb Burgers, Lamb Shepherd’s Pie, and …
From platingsandpairings.com


QUICK SPRING LAMB AND VEGETABLE STEW RECIPE | REAL SIMPLE
Web Jun 22, 2022 2 tablespoons olive oil 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
From nourganiclife.life-journal.dnsalias.com


LAMB STEW WITH SPRING VEGETABLES - DVO.COM
Web Apr 21, 2023 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 …
From dvo.com


LAMB SHANK STEW WITH ROOT VEGETABLES RECIPE - SIMPLY RECIPES
Web May 25, 2022 Preheat the oven and roast root vegetables: Preheat oven to 350°F. Put the turnips rutabagas, parsnips, and lengthwise-cut carrots in a large baking pan and toss …
From simplyrecipes.com


GUINNESS LAMB STEW WITH VEGETABLES - ONCE UPON A CHEF
Web Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 …
From onceuponachef.com


INA GARTEN'S LAMB STEW WITH SPRING VEGETABLES - YOUTUBE
Web Jan 24, 2022 Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network Food Network 2.23M subscribers Subscribe 1.4K Share 58K views 1 year …
From youtube.com


LAMB STEW WITH ROOT VEGETABLES RECIPE - JIM CLENDENEN - FOOD
Web 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


QUICK SPRING LAMB AND VEGETABLE STEW | KEEPRECIPES: …
Web 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
From keeprecipes.com


AN EASY VEGETABLE AND LAMB STEW RECIPE IDEAL FOR LOW …
Web Aug 19, 2021 Heat oil in a 6-quart Dutch oven over medium-high heat. Season lamb with 2 teaspoons salt. Working in batches, add lamb and cook until browned. Transfer lamb to …
From eater.com


QUICK SPRING LAMB AND VEGETABLE STEW – WORKING WOMAN'S FOOD
Web 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 …
From workingwomansfood.com


RACHEL KHOO'S SPRING LAMB STEW | FRENCH RECIPES | GOODTO
Web Jul 2, 2019 Method. Preheat the oven to 160°C/320°F/Gas Mark 3. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, …
From goodto.com


QUICK SPRING LAMB AND VEGETABLE STEW | FLIPBOARD
Web Quick Spring Lamb and Vegetable Stew All you need is one pot to bring this satisfying stew recipe together. Hands On Time: 15 mins Total Time: 30 mins 4 serves Jump to …
From flipboard.com


PRESSURE COOKER LAMB STEW - FOODLE CLUB
Web Put the pressure cooker lid on the Ninja, and turn the valve to the ‘seal’ position. Select the ‘Pressure’ function and set the timer for 15 minutes. After 15 minutes do a quick …
From foodleclub.com


SLOW-COOKED SPRING LAMB STEW | DINNER RECIPES | GOODTO
Web Jul 20, 2019 1tbsp vegetable oil 500g lean leg of lamb, cut into large chunks 4-6 shallots, peeled and halved if large 2-4 small turnips, peeled and halved 500g or 12 small new …
From goodto.com


Related Search