Best 10 Hearty Lamb And Vegetable Stew Recipes

LAMB STEW WITH VEGETABLES

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add lamb and onion; cook 5 minutes, stirring occasionally, until lamb is brown on all sides.
• Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
• Add potatoes, carrots, radishes and thyme. Simmer uncovered 12 minutes or until lamb and potatoes are tender. Add peas; simmer 5 minutes or until peas are tender. Stir in parsley, salt and pepper. Remove thyme sprigs before serving.

LAMB AND WINTER VEGETABLE STEW

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.

HEARTY LAMB AND LENTIL STEW

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 AND VEGETABLE STEW

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.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

HEARTY VEGETABLE STEW

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.
• Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)

HEARTY VEGETABLE STEW

Steps:

• Heat oil in a large, heavy saucepan over medium heat.
• Add onions, garlic, carrots, celery, and mushrooms.
• Cook 10 minutes, stirring frequently.
• Add small amounts of water, if necessary, to prevent sticking.
• Add remaining ingredients, except flour, 1/4 cup water, and wine.
• Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
• Stir occasionally while cooking.
• In a small bowl, gradually stir flour into 1/4 cup water until smooth.
• Add to stew, along with wine.
• Cook, stirring, 5 more minutes.
• Remove and discard bay leaf before serving.

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

HEARTY LAMB AND LENTIL STEW

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

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.