Beer Braised Lamb Stew With Winter Vegetables And Kale Cream Recipes

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BEER-BRAISED LAMB SHANKS



Beer-Braised Lamb Shanks image

Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 11h55m

Yield 2

Number Of Ingredients 12

2 lamb shanks
1 teaspoon salt, divided, or to taste
freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, chopped
2 large carrots, cut into 1-inch pieces
1 large stalk celery, cut into 1-inch pieces
3 cloves garlic, finely chopped
2 teaspoons tomato paste
1 (12 fluid ounce) can or bottle beer
2 sprigs rosemary
1 pinch cayenne pepper

Steps:

  • Season lamb shanks with salt and pepper.
  • Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
  • Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
  • Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
  • Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
  • Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

Nutrition Facts : Calories 387 calories, Carbohydrate 22.4 g, Cholesterol 82.2 mg, Fat 14.4 g, Fiber 4 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1362.8 mg, Sugar 7 g

LAMB AND WINTER VEGETABLE STEW



Lamb and Winter Vegetable Stew image

A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.

Provided by BJSCHADE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h30m

Yield 8

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
½ cup sour cream
3 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g

BEER-BRAISED LAMB STEW WITH WINTER VEGETABLES AND KALE CREAM



Beer-Braised Lamb stew with winter vegetables and kale cream image

Once all the root vegetables have been prepped, throwing the rest of the stew together can be done quickly. I like giving the meat a quick coat of flour before I sear it because it thickens the simmering liquid a bit, but for a soupier consistency, I'd skip that step. The pilsner adds an earthiness to the dish, and I imagine a darker beer would make this even more pronounced, if desired.

Provided by Nichole Accettola

Categories     Stew

Time 1h15m

Number Of Ingredients 18

2 medium onions
3 medium carrots
3 small parsnips
6 russet potatoes
1/2 head savoy cabbage
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 pounds boneless lamb shoulder or top
round, cut into 2-inch cubes
6 tablespoons neutral oil
2 cups pilsner
2 large handfuls curly kale, washed and
stemmed
1/2 cup crème fraîche or sour cream
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
5 sprigs fresh dill
Kosher salt and freshly ground pepper

Steps:

  • Peel and cut the onions into 1/2-inch wedges. Peel and cut carrots and parsnips into bite-sized pieces. Scrub or peel potatoes and cut into 2-inch chunks. Rip cabbage into large pieces.
  • Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 2 batches, tossing to coat thoroughly.
  • Heat a 6-quart heavy-bottomed pot over medium heat. Add 2 T oil and half of the lamb cubes and cook until browned, about 6 minutes. Transfer to a plate. Add 2 T oil to the pot and brown the second half of the lamb. Reduce the heat if the bottom of the pot browns too much. Transfer to the plate.
  • Heat the remaining 2 T oil in the pot over medium heat and sauté onions, carrots and parsnips until the onions are golden. Return the lamb to the pot and add the potatoes. Season with salt and pepper, and add the beer to deglaze. Stir occasionally, cooking the beer down until the pot is almost dry. Add enough water to just cover the lamb and vegetables, and simmer for 30 minutes.
  • Meanwhile, make the kale cream. Rip kale into 1-inch pieces. Pulse it with the remaining ingredients in a food processor until slightly chunky. Season with salt and pepper. Refrigerate until ready to use.
  • Add the cabbage to the stew and simmer for an additional 30 minutes or until the lamb is very tender. Season with salt and pepper.
  • Serve the stew in heated bowls with kale cream on the side.

Nutrition Facts : ServingSize 6

BEER-BRAISED STEW



Beer-Braised Stew image

Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly baked bread and everyone will be happy. -Geri Faustich, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 17

3 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
2 cups fresh baby carrots
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 can (12 ounces) beer or nonalcoholic beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles
Chopped fresh parsley, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 340mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

LAMB AND KALE STEW



Lamb and Kale Stew image

Make and share this Lamb and Kale Stew recipe from Food.com.

Provided by Colby S.

Categories     < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 1/2-3 lbs lamb, stew pieces
2 tablespoons olive oil
2 tablespoons tomato paste
28 ounces whole tomatoes (canned)
salt (to taste)
pepper (to taste)
garlic (fresh, minced)
water
2 cups red potatoes (1-inch cubes)
2 cups chopped onions, of choice
4 cups chopped kale
2 tablespoons fresh rosemary (coarsely chopped)
2 cups carrots (1-inch pieces)

Steps:

  • Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in batches. (A nice steel pot would probably produce better meat brownings). Remove meat to the side.
  • Pour out the oil but keep the brownings.
  • Release the brownings with some tomato paste and a 28 0z can of whole tomatoes, stirring, and chopping up the tomatoes.
  • Add meat back in, and stew or 1.5 hrs, with salt, pepper, and garlic, per your taste. Add water to just cover, if needed. (I offset the water with more tomato paste).
  • Add red potatoes, chopped onions, chopped kale, rosemary, and carrots.
  • More water, if needed. (You're looking to keep just covered, or just shy of covered).
  • Stew until both carrots and potatoes are tender but not mushy. Carrots can be a bit more firm than the potatoes. I like it that way.

Nutrition Facts : Calories 449.1, Fat 24.1, SaturatedFat 8.5, Cholesterol 100, Sodium 184.4, Carbohydrate 28.2, Fiber 5.9, Sugar 9.3, Protein 31.5

BRAISED LAMB STEW



Braised Lamb Stew image

Provided by Danny Boome

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons olive oil, divided
1/4 teaspoon ground tumeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes
1 onion, cut into 1-inch cubes
3 carrots, roughly diced
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon tomato paste
1 (14.5-ounce) can chickpeas, drained
1 lemon, zested
2 cups chicken stock
1 cup dried apricots
1 tablespoon honey
2 tablespoons freshly chopped cilantro leaves

Steps:

  • In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
  • Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
  • Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI



Winter Stew of Braised Lamb, Red Onions And Macaroni image

Provided by Bryan Miller

Categories     dinner, weekday, pastas, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons vegetable oil
Salt and pepper to taste
2 pounds lamb shoulder, trimmed and cut into 3-inch squares
2 celery stalks, washed and cut into 1/2-inch cubes
2 large carrots, peeled and cut into 1/2-inch cubes
1 large Spanish onion, peeled and cut into 1/2-inch cubes
2 cloves garlic, peeled
2 cups dry white wine
1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)
8 cups veal stock (available commercially)
1 pound cavatappi or corkscrew macaroni
2 tablespoons olive oil
4 stalks celery, peeled and cut into 1/2-inch pieces on the bias
2 medium carrots, peeled and sliced very thinly
2 medium red onions, peeled and sliced paper thin
1 tablespoon chopped fresh garlic
4 plum tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees.
  • Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
  • Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
  • Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
  • When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
  • Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
  • Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
  • Serve immediately in a flat soup plate.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 27 grams, Carbohydrate 78 grams, Fat 46 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 16 grams, Sodium 1924 milligrams, Sugar 11 grams, TransFat 0 grams

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