Best 4 Lamb And Winter Vegetable Stew Recipes

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Indulge your senses with the tantalizing Lamb and Winter Vegetable Stew, a culinary masterpiece that embodies the essence of comfort food. This hearty and flavorful stew marries succulent lamb with a symphony of winter vegetables, each contributing its unique charm to the dish. The lamb, browned to perfection, exudes a delightful savory aroma, while the vegetables—carrots, celery, parsnips, and leeks—lend their natural sweetness and earthy undertones. Enriched with aromatic herbs and spices, this stew is a symphony of flavors that will warm your soul on a chilly winter day.

In addition to the main recipe, this article also presents a delightful array of variations that cater to diverse tastes and preferences. For those who prefer a vegetarian option, the Vegetarian Winter Vegetable Stew offers a vibrant medley of vegetables, simmered in a flavorful broth infused with herbs and spices. For those seeking a touch of Mediterranean flair, the Moroccan Lamb and Vegetable Stew tantalizes the palate with its exotic blend of spices, dried fruits, and nuts. And for those who love a slow-cooked meal, the Slow Cooker Lamb and Vegetable Stew provides an effortless yet delectable option, allowing the flavors to meld and deepen overnight.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can create these culinary delights with ease. The ingredient list for each recipe is carefully curated, with options for substitutions provided to accommodate dietary preferences and allergies. Whether you're a seasoned chef or a home cook just starting your culinary journey, this article has something for everyone. So, gather your ingredients, fire up the stove, and embark on a flavorful adventure with these Lamb and Winter Vegetable Stew recipes.

Here are our top 4 tried and tested recipes!

BASIC LAMB STEW WITH VEGETABLES



Basic Lamb Stew With Vegetables image

This tasty lamb stew recipe is made on the stovetop with shoulder chops, potatoes, carrots, and other vegetables, along with seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound lamb shoulder chops
2 medium potatoes (peeled and quartered)
3 small carrots (peeled and cut into 2-inch pieces)
1 medium onion (quartered)
2 ribs celery (trimmed and cut into 1/2-inch pieces)
1 small green bell pepper (cored and cut into 1/2-inch strips)
Optional: 1/2 cup diced rutabaga
1 1/4 teaspoons salt
Dash pepper
1 1/2 tablespoons flour (all purpose)
3 tablespoons water (cold)
2 tablespoons parsley (chopped)

Steps:

  • Gather the ingredients.
  • Trim the fat from the lamb chops, then cut the meat into 1-inch pieces. Place the meat and bones in a stockpot or Dutch oven; barely cover the meat with about 1 1/4 cups water. Cover the pan and simmer for 45 minutes (do not boil).
  • Add the potato, carrots, onion, celery, green pepper, and optional rutabaga with salt and pepper to the meat in the Dutch oven.
  • Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender.
  • Using tongs, remove the bones to a bowl and discard.
  • Remove the Dutch oven from the heat.
  • Mix the flour and cold water. Stir the mixture into the stew. Return to heat. Cook, stirring until the stew is thickened.
  • Add the chopped parsley and taste and adjust the seasonings.
  • Serve the stew hot. You'll want some biscuits, rolls, or bread to sop up the stew. It's also nice to start with a green salad. Good wines to pair with lamb stew are those that are simple red blends that aren't too tannic. Or, you can pair it with a British pale ale. Refrigerate any leftovers and use within three to four days. The stew reheats well in the microwave for lunch or dinner. If you don't think you can finish the leftovers in that time, freeze the stew in an airtight container. Frozen stew will maintain the best quality for four to six months.

Nutrition Facts : Calories 280 kcal, Carbohydrate 30 g, Cholesterol 73 mg, Fiber 5 g, Protein 26 g, SaturatedFat 2 g, Sodium 793 mg, Sugar 5 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

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

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 1 1/2-inch-diced (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Côtes du Rhône, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 1 1/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see Cook's Note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

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.

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 AND VEGETABLE STEW



Hearty Lamb and Vegetable Stew image

Provided by Shullie Neumark

Categories     Soup/Stew     Lamb     Vegetable     Sauté     Stew     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 13

1 1/2 pounds lamb stew meat, cut into 1-inch pieces
1 tablespoon all purpose flour
3 tablespoons olive oil
1 large green bell pepper, cut into 1-inch pieces
1 medium onion, finely chopped
3 3x1/2-inch strips lemon peel
2 garlic cloves, chopped
2 small bay leaves
2 cups low-salt chicken broth
1 tablespoon tomato paste
4 medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
1 cup frozen petite peas
Chopped fresh parsley

Steps:

  • Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.

Tips:

  • Choose high-quality lamb: Opt for grass-fed or pasture-raised lamb for a flavorful and tender stew.
  • Brown the lamb in batches: To prevent overcrowding and ensure even browning, cook the lamb in batches in a large skillet or Dutch oven.
  • Use a variety of winter vegetables: The combination of hearty root vegetables, such as carrots, parsnips, and turnips, with softer vegetables, like zucchini and tomatoes, creates a delicious and colorful stew.
  • Add herbs and spices: Enhance the flavor of the stew with a blend of aromatic herbs, such as rosemary, thyme, and oregano, as well as spices like cumin and paprika.
  • Simmer until tender: Allow the stew to simmer for at least 1 hour, or until the lamb and vegetables are tender and the flavors have melded together.

Conclusion:

This hearty and flavorful lamb and winter vegetable stew is a perfect meal for a cold winter day. The combination of tender lamb, roasted vegetables, and a rich, flavorful broth makes this stew both comforting and delicious. With its easy-to-follow recipe and minimal prep time, this stew is a great option for busy home cooks. Serve it with a side of crusty bread or mashed potatoes for a complete and satisfying meal.

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