Lamb Stew Casserole Recipes

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LAMB CASSEROLE



Lamb Casserole image

This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.

Provided by Honni

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 kg lamb (diced)
1/4 cup plain flour
1 tablespoon olive oil
2 cloves garlic (crushed)
3/4 cup dry white wine
2 beef bouillon cubes, dissolved in
3/4 cup hot water
2 (440 g) cans diced tomatoes
1 (45 g) can anchovy fillets (diced well)
1 medium carrot (diced)
1 medium onion (diced)
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers
1 sprig fresh basil
6 olives (diced well)
1 tablespoon balsamic vinegar
salt and pepper, to taste

Steps:

  • Toss diced lamb in plain flour with salt& pepper.
  • Heat oil in large frypan and cook lamb until brown.
  • Remove from pan and set aside.
  • Add garlic, onion, carrots, wine and bring to boil.
  • Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
  • Return lamb to dish and bring to boil.
  • Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
  • When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
  • Serve with a side of your choice.
  • My husband likes this served with mashed potato and green beans.

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

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

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

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

GREEK LAMB STEW



Greek Lamb Stew image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield about 10 servings

Number Of Ingredients 17

4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Steps:

  • Preheat the oven to 325 degrees F.
  • Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
  • Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
  • Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
  • In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

SLOW COOKER LAMB STEW



Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Steps:

  • Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
  • Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
  • Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

MINT LAMB STEW



Mint Lamb Stew image

The lamb here isn't just tender-it melts in your mouth! This recipe is an adaptation of a stew my mother used to make while I was growing up in England. Now I round it out with local root vegetables. -Maureen Evans, Rancho Cucamonga, California

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lamb stew meat, cubed
2 shallots, sliced
2 tablespoons olive oil
1/2 cup red wine
2 cans (14-1/2 ounces each) beef broth
2 medium potatoes, cubed
1 large sweet potato, peeled and cubed
2 large carrots, cut into 1-inch pieces
2 medium parsnips, peeled and cubed
1 garlic clove, minced
1 tablespoon mint jelly
4 bacon strips, cooked and crumbled
Minced fresh mint, optional

Steps:

  • In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches., Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker., Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

Nutrition Facts : Calories 442 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1016mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 5g fiber), Protein 31g protein.

HEARTY LAMB STEW



Hearty lamb stew image

A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies

Provided by Good Food team

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 9

1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
crusty bread or boiled potatoes to serve (optional)

Steps:

  • Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
  • Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium

HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS



Hearty Lamb Stew With Mushrooms and Carrots image

This recipe will feed 3-4 people, it can easily be doubled, and is best if prepared a day ahead, refrigerated and warmed the following day. I have made this stew many times, it is wonderful! Serve with hot cooked egg noodles. I like to add in some frozen peas also.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 1h35m

Yield 3-4 serving(s)

Number Of Ingredients 16

2 lbs lamb stew meat, cut into 1-inch pieces
1/3 cup flour
1 1/2 teaspoons seasoning salt (can use white salt)
1 teaspoon black pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 small red bell peppers, seeded and chopped
3 tablespoons fresh minced garlic (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
3 tablespoons tomato paste
2 bay leaves
2 cups chicken broth
1/3 cup port wine (or use dry red wine, can use more)
4 large thick carrots, peeled and cut into large chunks
1 lb button mushroom (can use more or less)
salt and pepper

Steps:

  • Heat oil in a large heavy pot over medium-high heat.
  • Mix the flour with seasoning salt and pepper in a large bowl.
  • Toss the lamb in the flour to coat, shaking off any excess flour.
  • Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
  • Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
  • Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
  • Return the lamb back to the pot.
  • Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
  • Reduce heat to medium-low; cover and simmer about 45-50 minutes.
  • After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
  • Remove the bay leaves, ladle into bowls.

Nutrition Facts : Calories 1085.5, Fat 46.7, SaturatedFat 12.5, Cholesterol 326.4, Sodium 928.4, Carbohydrate 43.3, Fiber 7.4, Sugar 15.7, Protein 114.4

EASY LAMB STEW



Easy lamb stew image

Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 10

2 tbsp vegetable oil
800g diced lamb shoulder
1 large onion, roughly chopped
4 large carrots, cut into large chunks
1 tbsp plain flour
1 tbsp tomato purée
750ml lamb stock
2 bay leaves
rosemary sprig or a pinch of dried rosemary
mash and greens, to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
  • Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium

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From yourrecipeblog.com


LAMB STEW RECIPES | WAITROSE & PARTNERS
Zesty lamb & bean stew. Lamb Hotpots. Greek lamb stew with tomatoes & olives. Lamb, tomato and anchovy casserole with cumin aubergines. Slow-cooked lamb and white bean stew. Duchy braised lamb casserole with cider. Lamb hotpot. Lamb, chick pea & spicy spinach stew. Lamb casserole with new potatoes, leeks & lemon.
From waitrose.com


LAMB HEART STEW - THE TOP MEAL
2021-08-17 Cut hearts in about 1 inch chunks. Add oil in the heavy bottom pot and brown lamb pieces for couple minutes. Add broth, seasonings and bring to a boil. Lower the heat to LOW , cover with the lid and simmer for 1,5 hours or until tender. Make a slurry by mixing corn starch with cold water.
From thetopmeal.com


BEST SLOW COOKER LAMB STEW RECIPE [VIDEO] - THE FLAVOURS OF KITCHEN
2021-02-03 Once the wine has reduced, add ½ cup of stock (out of total of 3 cups) to the pan and mix. Add browned lamb chunks, sauteed onion and garlic, rest of the ingredients, remaining stock to the slow cooker. Check the seasoning. Slow cook …
From theflavoursofkitchen.com


EASY LAMB STEW - WOOLWORTHS TASTE
1. Place the lamb, water, onions, cloves and carrots in a large saucepan. Simmer for about 2 hours, or until the meat is soft and about to fall off the bone. Season to taste. 2. Toss the hot potatoes in the pan that they were cooked in with the butter and …
From taste.co.za


RACHEL KHOO'S SPRING LAMB STEW | FRENCH RECIPES | GOODTO
2019-07-02 Method. Preheat the oven to 160°C/320°F/Gas Mark 3. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top.
From goodto.com


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