Lamb Stew With Potatoes Carrots Peeled Tomatoes Recipes

TRADITIONAL LAMB STEW

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.

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

LAMB STEW

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of waxed paper. Season half the lamb with 1 teaspoon of the salt and some pepper. Dredge in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.
• Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes. Return the lamb to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Stir in the remaining 2 teaspoons salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
• Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar. Divide among bowls and serve immediately.

LAMB STEW WITH POTATOES, CARROTS & PEELED TOMATOES

Steps:

• To prepare the lamb - Place lamb marinade (See ingredients) onto a plate and mix thoroughly as show in the picture below.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/lamb-marinade.jpg
• Start coating your lamb pieces (500g) into the mixture and ensure each piece is well coated. Btw...see how much meat I was able to trim from those bones....UNREAL!
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/coated-lamb-pieces.jpg
• Heat a pan on medium high heat and add olive oil (1 tbsp) . Start pan frying the marinaded lamb pieces (prepared in step 2) until golden brown. This will help elevate the flavors from the lamb. Once done, place lamb pieces on kitchen towel to drain off excessive fat. Set aside and keep the same pan with oil on the stove for the vegetables.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-lamb-pcs.jpg
• To prepare the vegetables - Turn pan onto medium high heat, place brown onion (1 qty - diced) into the pan. Cut medium potatoes (2 qty), carrots (2 pcs), celery (1 qty) into desired sizes and place them into the same pan. Add in cumin powder (1 tsp) and stir fry for approx. 6 mins.
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/pan-fry-vegetables.jpg
• To cook the stew - Once vegetables are done, transfer everything from the pan into a pot and place on the same stove on medium heat. Add stew pot marinade (See ingredients) into the pot and stir fry content for about 1 min.
• Open can of peeled tomatoes and pour the whole can into the same pot. Stir fry for 1 min. Add sauteed lamb pieces (prepared in step 3) and pour in water (3 cups).
• https://www.ilovemytongue.com/wp-content/uploads/2017/10/stew-content.jpg
• Turn to high heat until stew is boiling. Then turn to low heat and allow to simmer for about 40 mins. Your lamb stew with potatoes, carrots and tomatoes is now ready to serve. Enjoy!

LAMB STEW WITH SPRING VEGETABLES

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.

LAMB AND POTATO STEW

Steps:

• In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.

LAMB STEW WITH CIPOLLINE ONIONS AND POTATOES

Steps:

• Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
• Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.

IRISH-STYLE LAMB STEW

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
• Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

LAMB STEW WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 275 degrees.
• In a large skillet melt two tablespoons of butter with one tablespoon of oil over high heat. Season one-third of the lamb pieces with the salt and pepper and brown the meat on all sides until lightly crusted, about 10 minutes. Place the browned meat pieces in a large casserole or Dutch oven and reserve. Pour off the fat from the skillet. Add one cup of stock and bring to a boil and deglaze the pan by scraping up the brown bits from the bottom of the pan. Pour the boiled stock into the casserole and repeat the process two more times until the meat and three cups of stock have been used.
• Add the remaining cup of stock to the casserole. Add the sage and Scotch and cover and bake for one-and-a-half hours. Allow to cool to room temperature. Cover and refrigerate for 24 hours.
• Preheat the oven to 300 degrees and remove the casserole from the refrigerator. Skim off the residue of cold fat and place the casserole, covered, in the oven and bake for 30 minutes while you prepare the vegetables.
• In a pot of lightly salted boiling water, cook the potatoes for 10 minutes or until slightly resistant when pierced with a knife. Remove the potatoes with a slotted spoon and set aside. Add the carrots to the boiling water and cook for four minutes or until slightly resistant when pierced with a knife. Drain and set aside. When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots to the stew for an additional 30 minutes.
• Meanwhile, trim the pearl onions and cut an "X" at the base of each. Bring a pan of lightly salted water to a boil. Add the onions and cook until tender, about eight minutes. Drain and rinse the onions under cold running water. Drain again and remove the outer skins. Set aside.
• Peel the turnips and cut in half and into one-quarter-inch wedges. Bring a saucepan of lightly salted water to a boil. Add the turnip wedges and cook until crisp tender, about four minutes. Drain and rinse under cold running water. Drain again and set aside.
• In a medium saute pan, melt the remaining two tablespoons of butter over medium heat and add the onions and turnips. Sprinkle with the sugar and continue to cook until the onions and turnips are golden and caramelized, tossing often. About 10 to 15 minutes.
• Ladle the stew meats, potatoes and carrots onto heated plates or soup plates with some of the sauce. Divide the onions and turnips among the plates and sprinkle with the chopped parsley. Serve immediately.

HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS

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.