Best 2 Jumbuck Stew Recipes

**Discover the Delicacies of Jumbuck Stew: A Culinary Journey Through Australian Heritage**

Embark on a culinary voyage to the heart of Australian heritage with the Jumbuck stew, a traditional dish that has been passed down through generations. This hearty and flavorful stew showcases the unique flavors of Australia, featuring succulent lamb or mutton meat braised in a rich and aromatic broth. The addition of vegetables like carrots, potatoes, and peas provides a delightful balance and texture, while herbs and spices like thyme, rosemary, and bay leaves infuse the stew with a symphony of aromas. Explore variations of this classic recipe, including the traditional method using a camp oven, a slow cooker adaptation for convenience, and a tantalizing slow-roasted version for an extra depth of flavor. Unearth the secrets of creating the perfect Jumbuck stew, from selecting the finest ingredients to mastering the art of slow cooking. Immerse yourself in the rich culinary traditions of Australia and savor the timeless flavors of this iconic dish.

Here are our top 2 tried and tested recipes!

AUSSIE JUMBUCK STEW

Aussie Jumbuck Stew image

I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.

Provided by Marli

Categories Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 kg shoulder lamb chop
2 tablespoons flour
salt & pepper, to taste
2 teaspoons curry powder
1 1/2 teaspoons ground ginger
2 tablespoons butter or 2 tablespoons oil
1 large onion, sliced
2 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
4 tablespoons tomato ketchup
2 tablespoons brown sugar
1 cup beef stock
500 g pumpkin, peeled & chopped

Steps:

Trim chops of any fat.
Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture.
Heat half of the butter in a heavy based pan& brown lamb chops on both sides.
Remove to a plate.
Add remaining butter to pan and cook onion gently until soft.
Return lamb to pan.
Mix vinegar, sauces, sugar and stock and pour over lamb.
Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour.
Skim any fat off surface and pumpkin.
Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.
Serve with hot damper and mashed potato.

JUMBUCK STEW

JUMBUCK STEW image

Categories Soup/Stew Lamb Dinner Squash Fall Winter

Number Of Ingredients 13

Ingredients

4.5 # Leg of Lamb, cut into pieces
4 T. Flour
Salt and Pepper to taste
4 t. Curry Powder
3 t. ground Ginger
4 T Butter or oil
2 Lg Sliced onion
4 T Apple cider vinegar
8 T Worcestershire sauce
8 T Tomatoe Ketchup
4 T Brown Sugar
2 C Beef stock
2 Pie Pumpkins (1 - 2 can(s)?)

Steps:

Cut up leg of lamb, trim fat. Mix flour with salt, pepper, curry and ginger and coat the meat with the mixture. Heat half of the butter in a heavy based stewpot and brown lamb on all sides. Remove to plate. Add remaining butter to pan and cook onion gently until soft. Return lamb to pan. Mix vinegar, sauces, sugar and stock and pour over lamb. Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour. While stew is simmering, I cooked the pumpkin in the oven-cut off top, scrape out seeds and put in pan inverted with about an inch or so of water, bake at 350 until pumpkin is soft. Scrape meat of pumpkin out of shell. Then, after an hour of simmering, add the cooked pumpkin. Cover and cook until lamb and pumpkin are tender. The original recipe calls for adding raw, peeled and chopped pumpkin after the hour of simmering. My pumpkin shells were way too hard so I baked them first. Whatever works for you!

Tips:

Use high-quality ingredients: The better the ingredients, the better the stew will be. Choose fresh, locally-sourced meat and vegetables, and use a good quality stock.
Brown the meat before stewing: Browning the meat adds flavor and depth to the stew. Be sure to brown the meat in a hot pan until it is well-browned on all sides.
Use a variety of vegetables: A variety of vegetables will add flavor, texture, and color to the stew. Some good choices include potatoes, carrots, celery, onions, and peas.
Use a good quality stock: The stock is the base of the stew, so it is important to use a good quality stock. You can use a store-bought stock or make your own.
Season the stew well: Be sure to season the stew well with salt, pepper, and other herbs and spices. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten the flavor.
Simmer the stew for a long time: The longer the stew simmers, the more flavorful it will be. Simmer the stew for at least 1 hour, or longer if you have time.
Serve the stew with crusty bread or mashed potatoes: Crusty bread or mashed potatoes are the perfect accompaniment to a hearty stew.

Conclusion:

Jumbuck stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little bit of effort, you can create a delicious stew that your family and friends will love.