Best 2 Swedish Lamb Stew With Dill Sauce Recipes

Indulge in the aromatic allure of Swedish lamb stew, a classic dish that captures the essence of comfort food at its finest. This savory stew combines succulent lamb, tender vegetables, and a rich, flavorful dill sauce, creating a harmonious symphony of flavors that will delight your palate. Whether you're seeking a heartwarming meal to combat chilly evenings or simply craving a taste of Swedish culinary heritage, this recipe will guide you through the steps to create an unforgettable dish that will leave your taste buds tantalized and your spirit fulfilled.

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SWEDISH LAMB STEW WITH DILL SAUCE

Swedish Lamb Stew With Dill Sauce image

The long cooking time makes this lamb meltingly tender. Offer noodles alongside. From "Flavors of the World".

Provided by Vicki Butts (lazyme)

Categories Other Soups

Time 2h

Number Of Ingredients 15

Ingredients

2 1/2 lb boneless lef of lamb, cut into 1-inch cubes
4 c water
1 large onion, chopped
1 large carrot, chopped
1 large fresh dill bunch
8 white peppercorns
2 tsp salt
2 Tbsp butter
2 Tbsp all purpose flour
1 Tbsp white wine vinegar
2 tsp sugar
1/4 c chopped fresh dill
2 Tbsp whipping cream
salt, to taste
freshly ground black pepper, to taste

Steps:

1. Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
2. Strain broth into medium saucepan. Boil until reduced to 2 1/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
3. Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes.
4. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

LAMB STEW WITH DILL

Lamb Stew with Dill image

Lamb stew is a quintessential spring dish that can be a real celebration-or unbearably heavy. The difference has little to do with the lamb and much to do with the vegetables: If the stew sports color and lots of different flavors, it is lovely, almost light. If, on the other hand, it contains little besides lamb and potatoes, it becomes the cafeteria-style "Irish stew" that gave the dish a bad name in the first place. This is how it's done in Scandinavia-bright, colorful, and fresh tasting. In other parts of northern Europe, parsley might be substituted for the dill; it's just as good. Other cuts of meat you can use here: beef chuck or brisket (which will require somewhat longer cooking time), veal shoulder.

Yield makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter or extra virgin olive oil
2 pounds boneless lamb shoulder, cut into roughly 1 1/2-inch chunks
8 shallots, peeled
8 to 12 very small waxy potatoes, washed
Salt and black pepper
2 carrots, diced into roughly pea-size bits, optional
1 cup green peas (frozen are okay)
8 scallions, trimmed and sliced, optional
1/2 cup snipped dill leaves, or more to taste
Lemon wedges for serving

Steps:

Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned. Stir, then add the shallots and potatoes. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
Uncover and add the carrots if you're using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
Uncover and add the peas and scallions. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

Tips:

For a richer flavor, use beef chuck or short ribs instead of stew meat.
Brown the meat in batches to avoid overcrowding the pan and ensure even cooking.
Use a good quality beef broth for the best flavor.
Add the vegetables to the pot in stages, starting with the root vegetables and then adding the softer vegetables towards the end of the cooking time.
Season the stew to taste with salt, pepper, and other spices.
Serve the stew with mashed potatoes, egg noodles, or rice.

Conclusion:

Swedish beef stew is a hearty and flavorful dish that is perfect for a cold winter day. The beef is cooked until tender in a rich and savory broth, and the vegetables add a pop of color and flavor. The dill sauce is the perfect finishing touch, adding a bright and herbaceous flavor to the stew. This dish is sure to be a hit with your family and friends.