Embark on a culinary journey with our delectable lamb stew recipe, a symphony of flavors that will tantalize your taste buds. This hearty dish combines tender lamb, an array of vibrant young vegetables, and a fragrant bouquet garni that infuses every bite with a symphony of herbs.
For those seeking a vegetarian alternative, we present a delightful vegetable stew brimming with an assortment of fresh, seasonal vegetables, each contributing its unique flavor and texture. If time is of the essence, our quick and easy lamb stew is your perfect choice, featuring tender lamb and vegetables braised in a flavorful broth, ready to be savored in just 30 minutes.
And for those who love their stews with a touch of Mediterranean flair, our Moroccan lamb stew is a must-try. Succulent lamb is slow-cooked with an aromatic blend of spices, dried fruits, and nuts, creating a dish that transports you to the vibrant streets of Morocco.
LAMB STEW WITH SPRING VEGETABLES
Categories Lamb Vegetable Stew Dinner Spring Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
- Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
- Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
- Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
- While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.
- Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps. Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
- Make a beurre manié by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.
LAMB STEW WITH VEGETABLES
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
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 YOUNG VEGETABLES
This recipe for lamb stew with young vegetables is from Andre Soltner's "The Lutece Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- In a 4-quart heavy-bottomed pot, heat 1 tablespoon butter over high heat. Add lamb and brown well on all sides.
- Add carrot, onion, and garlic; season with salt and pepper. Continue to cook, stirring occasionally, about 5 minutes. Sprinkle 1 teaspoon sugar over meat and vegetables and continue cooking, stirring, until the sugar has caramelized, 2 to 3 minutes.
- Drain fat from the pot. Add flour and stir until well combined, about 2 minutes. Add tomato puree and bouquet garni. Pour over enough water to just cover meat and vegetables. Reduce heat to a simmer, cover, and simmer about 1 hour.
- Transfer lamb to another 4-quart heavy-bottomed pot and add potatoes. Strain remaining liquid from the first pot over the lamb in the second pot, firmly pushing the contents through the strainer. If the liquid does not quite cover the lamb and potatoes, add enough water to just cover. Season with salt and pepper. Place the second pot over medium-high heat and bring to a boil, then reduce to a simmer. Cover and simmer about 45 minutes.
- Meanwhile, place the young carrots, pearl onions, and turnips in a deep, wide skillet. Add remaining 1 tablespoon butter, remaining scant teaspoon sugar, and remaining 1/2 cup water. Place over medium-high heat and bring to a boil. Cook, uncovered, until water has completely evaporated and vegetables are tender and glazed; set aside.
- Bring a medium pot filled three-quarters with water to a boil over high heat. Add salt and return to a boil. Place green beans in a mesh strainer basket; transfer basket to boiling water and cook green beans until tender. Remove basket and drain green beans. Place peas in mesh basket; transfer basket to boiling water and cook until peas are tender. Remove basket and drain peas.
- Skim fat from surface of meat mixture. Divide stew evenly between 4 bowls. Add vegetables to bowls with lamb and serve immediately.
LAMB STEW WITH SPRING VEGETABLES
When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
BOUQUET GARNI FOR LAMB STEW WITH YOUNG VEGETABLES
Use this bouquet garni in Andre Soltner's lamb stew with young vegetables, a recipe from "The Lutece Cookbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1
Number Of Ingredients 3
Steps:
- Tie all ingredients together with cooking twine.
MEDITERRANEAN STYLE LAMB STEW
Provided by Food Network
Number Of Ingredients 8
Steps:
- Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil.
- Blue print stew technique: Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately.
BOUQUET GARNI
Bouquet garni is used for flavoring (usually in stews or sauces). This recipe is from chef Anthony Bourdain.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Tie ingredients together with string. Tying the bundle in cheesecloth makes it easier to retrieve from the pot.
Tips:
- Use fresh herbs whenever possible, as they will provide the most flavor.
- Tie the herbs together with kitchen twine or cheesecloth to make them easy to remove from the stew.
- If you are using dried herbs, use about 1/3 of the amount of fresh herbs.
- Add the bouquet garni to the stew at the beginning of the cooking process so that the flavors have time to infuse into the stew.
- Remove the bouquet garni from the stew before serving.
Conclusion:
A bouquet garni is an easy and flavorful way to add depth and complexity to your lamb stew with young vegetables. By following these tips, you can make a delicious and satisfying stew that your family and friends will love.
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