AMAZING ONE-POT LAMB STEW
Steps:
- Mince the garlic and onions, dice the carrots and chop the mushrooms
- Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
- Chop the bacon into chunks
- In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
- Saute the garlic and the spices in the remaining fat.
- Add the lamb meat and saute until browned.
- Add the onions, carrots and cannellini beans and saute for another 2 minutes.
- Add the red wine and beef stock and bring it to a full boil
- simmer for 1 hour or until fork-tender.
- Season with salt and pepper
- Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.
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
DELICIOUS LAMB STEW
Make and share this Delicious Lamb Stew recipe from Food.com.
Provided by Doreen Randal
Categories Stew
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots.
- Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer.
- Remove the vegetables to a plate, draining as much oil as possible back into the pan.
- Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides.
- Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan.
- Bring to the boil, then simmer for 2 hours.
- Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top.
- Reheat, check the seasoning, and serve. Serve with mashed potato.
- You may cook this the oven (I usually do). Cook it at 300-325°F about 2 - 2 1/2 hours or until tender.
- It freezes well too.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts : Calories 595.1, Fat 46.8, SaturatedFat 18.2, Cholesterol 127.3, Sodium 179, Carbohydrate 9, Fiber 1.6, Sugar 3.7, Protein 30.4
LAMB STEW
Succulent in a warm spicy gravy with just a hint of orange, this is perfect served alone or with a green vegetable.
Provided by PalatablePastime
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Trim any fat from meat and cut into large cubes.
- Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
- Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
- Remove with a slotted spoon and drain.
- Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
- Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
- Add any remaining flour to the pan and cook 1 minute.
- Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
- Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
- Check the seasoning before serving, and adjust if necessary.
Nutrition Facts : Calories 601.2, Fat 33.3, SaturatedFat 12.2, Cholesterol 104.3, Sodium 168.7, Carbohydrate 43.5, Fiber 8.6, Sugar 9.8, Protein 32.4
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