Best 2 Jumbuck Stew Recipes

Jumbuck stew is a traditional Australian dish that has been enjoyed by generations. It is a hearty and flavorful stew that is perfect for a cold winter day. The main ingredient in jumbuck stew is lamb, which is braised in a rich broth until it is fall-off-the-bone tender. Other common ingredients in jumbuck stew include vegetables such as carrots, celery, and potatoes, as well as herbs and spices. The stew is typically served with a side of crusty bread or rice. Jumbuck stew is a delicious and comforting dish that is sure to please the whole family. It is a great way to use up leftover lamb, and it can also be made ahead of time and reheated when you are ready to serve it.

Check out the recipes below so you can choose the best recipe for yourself!

AUSSIE JUMBUCK STEW

Aussie Jumbuck Stew image

I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.

Provided by Marli

Categories Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 kg shoulder lamb chop
2 tablespoons flour
salt & pepper, to taste
2 teaspoons curry powder
1 1/2 teaspoons ground ginger
2 tablespoons butter or 2 tablespoons oil
1 large onion, sliced
2 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
4 tablespoons tomato ketchup
2 tablespoons brown sugar
1 cup beef stock
500 g pumpkin, peeled & chopped

Steps:

Trim chops of any fat.
Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture.
Heat half of the butter in a heavy based pan& brown lamb chops on both sides.
Remove to a plate.
Add remaining butter to pan and cook onion gently until soft.
Return lamb to pan.
Mix vinegar, sauces, sugar and stock and pour over lamb.
Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour.
Skim any fat off surface and pumpkin.
Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.
Serve with hot damper and mashed potato.

JUMBUCK STEW

JUMBUCK STEW image

Categories Soup/Stew Lamb Dinner Squash Fall Winter

Number Of Ingredients 13

Ingredients

4.5 # Leg of Lamb, cut into pieces
4 T. Flour
Salt and Pepper to taste
4 t. Curry Powder
3 t. ground Ginger
4 T Butter or oil
2 Lg Sliced onion
4 T Apple cider vinegar
8 T Worcestershire sauce
8 T Tomatoe Ketchup
4 T Brown Sugar
2 C Beef stock
2 Pie Pumpkins (1 - 2 can(s)?)

Steps:

Cut up leg of lamb, trim fat. Mix flour with salt, pepper, curry and ginger and coat the meat with the mixture. Heat half of the butter in a heavy based stewpot and brown lamb on all sides. Remove to plate. Add remaining butter to pan and cook onion gently until soft. Return lamb to pan. Mix vinegar, sauces, sugar and stock and pour over lamb. Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour. While stew is simmering, I cooked the pumpkin in the oven-cut off top, scrape out seeds and put in pan inverted with about an inch or so of water, bake at 350 until pumpkin is soft. Scrape meat of pumpkin out of shell. Then, after an hour of simmering, add the cooked pumpkin. Cover and cook until lamb and pumpkin are tender. The original recipe calls for adding raw, peeled and chopped pumpkin after the hour of simmering. My pumpkin shells were way too hard so I baked them first. Whatever works for you!

Tips:

Choose the right cut of meat: Lamb shoulder or lamb neck are both good choices for jumbuck stew. These cuts are tough, but they become tender when cooked slowly in a stew.
Brown the meat before stewing: Browning the meat adds flavor and color to the stew. To brown the meat, heat a large pot or Dutch oven over medium-high heat. Add the meat and cook, stirring occasionally, until it is browned on all sides.
Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to the stew. Good choices for jumbuck stew include carrots, potatoes, onions, celery, and turnips. You can also add other vegetables, such as green beans, peas, or corn.
Use a good quality stock: The stock is the liquid that the stew is cooked in. A good quality stock will add flavor and depth to the stew. You can use beef stock, chicken stock, or lamb stock. You can also make your own stock by simmering bones and vegetables in water.
Season the stew well: Season the stew with salt, pepper, and other herbs and spices to taste. Good choices for jumbuck stew include thyme, rosemary, garlic, and bay leaves.
Cook the stew slowly: Jumbuck stew is a slow-cooked dish. The meat and vegetables need time to become tender. Cook the stew for at least 2 hours, or until the meat is fall-off-the-bone tender.
Serve the stew with crusty bread or mashed potatoes: Jumbuck stew is a hearty and filling dish. Serve it with crusty bread or mashed potatoes to soak up the delicious sauce.

Conclusion:

Jumbuck stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a jumbuck stew that will impress your family and friends.