Welcome to the culinary adventure of creating the perfect easy lamb stew! Are you craving a dish that combines tenderness, flavor, and comfort? Then look no further, as this article will guide you through the steps of preparing an exceptional lamb stew that will tantalize your taste buds. With just a few simple ingredients and minimal effort, you'll discover how to transform affordable lamb cuts into a hearty and delicious meal that's perfect for a cozy dinner or a special occasion. So, gather your ingredients, prepare your cooking utensils, and let's embark on a journey to create a mouthwatering lamb stew that will leave an unforgettable impression.
Let's cook with our recipes!
LAMB STEW RECIPE
This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 2h40m
Number Of Ingredients 16
Steps:
- In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
- Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
- Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**
Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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
Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews
Time 7h30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
- Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
- Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g
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
SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
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.
SIMPLE LAMB STEW IN DUTCH OVEN
This is a recipe I created one day when in a real hurray to throw together something for dinner with very little time to do it. The results were surprising! Give it a try and see what you think! What really makes the difference here is hte cast iron dutch oven. It is the absolute best way to cook a stew. If you have never tried a cast iron dutch oven, get one! you will not be disappointed. The results can not be duplicated in any other style of cooking.
Provided by Dave Salch
Categories Stew
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place dutch oven on high heat stove-top to pre-heat.
- Preheat the oven to 300 degrees.
- Cut Lamb chops into 1/2 or 1/3 pieces.
- soak in milk while preparing the breading.
- combine both flours, salt, seasoned salt, pepper, paprika in a flat pan.
- Roll milk soaked lamb chop pieces in flour mixture to coak all sides.
- Pour enough olive oil into dutch oven to cover the botton about 1/8 to 1/4 inch. If the oil starts to smoke slightly the temp is perfect. Quickly drop the coated lamb pieces into the oil.
- Cut the potatoe into stew size peices, drop into the dutch oven. Carefully flip the contents (do NOT stir) once.
- Cut the carrots into stew size peices and drop into the dutch oven. Carefully flip the contents once.
- Cut the onions into eights and drop into dutch oven. Carefully flip the contents once.
- crush and peel the entire head of garlic, then chop into smaller peices. Drop into dutch oven. Flip the contents once again.
- Sprinkle the basil and a little additional seasoned salt.
- Pour in the half bottle of red wine and chicken stock.
- Flip the contents carefully one more time, then plavce the top on the dutch oven. remove from stovetop heat.
- now place hte dutch oven with cover on, into the oven at 300 degrees, on a lower rack. Let this cook for 3-4 hours. 30 minutes before serving, turn oven up to 350 degrees.
- Once serving time arrives, pull the dutch oven from the oven and remove the top. Let it sit on a cool stovetop for 15 minutes or so. (this lets extra moisture evaporate).
Nutrition Facts : Calories 781.9, Fat 37.7, SaturatedFat 10.6, Cholesterol 51.4, Sodium 1462.3, Carbohydrate 74.8, Fiber 9.6, Sugar 8.1, Protein 23.5
Tips:
- For the best flavor, use high-quality lamb meat. Look for meat that is bright red and has a firm texture.
- Sear the lamb in a hot pan before braising it. Searing helps to develop flavor and color.
- Use a variety of vegetables in your stew. This will add flavor and nutrition.
- Add some herbs and spices to the stew for extra flavor. Some good options include rosemary, thyme, garlic, and paprika.
- Let the stew simmer for at least 1 hour, or until the lamb is tender.
- Serve the stew with mashed potatoes, rice, or crusty bread.
Conclusion:
Lamb stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. If you are looking for a new stew recipe to try, be sure to give lamb stew a try. You won't be disappointed!
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