Easy Farmhouse Lamb Stew With Vegetables Recipes

LAMB STEW WITH VEGETABLES

Lamb Stew with Vegetables image

Looking for dinner made using sweet peas? Then serve this hearty stew made using lamb, veggies and Progresso™ chicken broth.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 1/2 lb lamb stew meat, cut into 1/2-inch pieces
1/2 cup finely chopped onion (1 medium)
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup dry white wine
3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
8 oz small red potatoes, quartered
4 oz ready-to-eat baby-cut carrots
4 oz radishes, halved
4 sprigs fresh thyme
1 cup frozen sweet peas (from 12-oz bag)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 250, Carbohydrate 17 g, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg

LAMB STEW WITH SPRING VEGETABLES

Lamb Stew with Spring Vegetables image

Provided by Ina Garten

Categories main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

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