Best 3 Lamb And Broccoli Stew Recipes

Indulge in a culinary journey with our tantalizing Lamb and Broccoli Stew, a delectable fusion of flavors and textures that will tantalize your taste buds. This hearty and comforting dish combines tender lamb, crisp broccoli florets, and an aromatic blend of spices, simmered to perfection in a rich and flavorful broth. Served over a bed of fluffy rice or mashed potatoes, this stew is a symphony of savory delights, perfect for a cozy dinner gathering or a special occasion. Additionally, we've curated a collection of equally enticing recipes to satisfy your culinary cravings. From the classic Beef and Broccoli Stir-Fry, bursting with vibrant flavors, to the aromatic Thai Basil Chicken, a symphony of Thai spices and herbs, and the hearty and flavorful One-Pot Cheeseburger Pasta, a delightful twist on a classic comfort food, our diverse selection of recipes caters to every palate and preference.

Let's cook with our recipes!

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

Ingredients

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

BROCCOLI AND TOMATO STEW

Broccoli and Tomato Stew image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick "coins"
2 teaspoons coriander seeds
Extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2-inch piece ginger, peeled and grated on a zester
1 (28-ounce) can San Marzano tomatoes, passed through a food mill

Steps:

Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem "coins".
In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem "coins". Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.

IRISH STEW

Irish Stew image

The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version. Irish stew may be served brothy, or slightly thickened with mashed potato or flour. Find more St. Patrick's Day recipes.

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
Salt and pepper
4 tablespoons vegetable oil
2 pounds onions (about 6 medium), cut in wedges
1 pound carrots (about 6 medium), cut in 3-inch lengths
4 cups chicken, veal or beef broth (or water)
1 large sprig thyme
3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

Steps:

Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it's fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 44 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1488 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

For the best flavor, use high-quality lamb that is free of gamey odor.
Trim any excess fat from the lamb before cooking.
Brown the lamb in a hot skillet before adding it to the stew. This will help to develop flavor and prevent the meat from becoming tough.
Use a variety of vegetables in your stew, such as broccoli, carrots, celery, and potatoes. This will add flavor and nutrition.
Add herbs and spices to taste. Some good options include rosemary, thyme, garlic, and paprika.
Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
Serve the stew over rice, noodles, or mashed potatoes.

Conclusion:

Lamb and broccoli stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrition, and it is sure to please the whole family. So next time you are looking for a quick and easy stew recipe, give this one a try. You won't be disappointed!