Best 2 Traditional Lamb Stew Recipes

Indulge in the comforting flavors of a traditional lamb stew, a culinary masterpiece that has been passed down through generations. This hearty dish is a symphony of succulent lamb, tender vegetables, and a rich, savory broth that warms the soul. The lamb, often from a shoulder or leg cut, is braised slowly until it falls apart, releasing its delectable juices into the stew. Every spoonful is a delightful journey through a tapestry of textures and flavors, from the tender lamb to the medley of vegetables like carrots, celery, onions, and potatoes, each contributing its unique essence to the harmonious ensemble. The secret lies in the layering of flavors, with herbs like thyme, rosemary, and bay leaves adding depth and complexity, while red wine or stock provides a robust base. Whether you prefer a classic version or one with a modern twist, this collection of lamb stew recipes has something for every palate. From the traditional Irish stew to the aromatic Moroccan tagine, these recipes are a testament to the versatility of this timeless dish. So gather your ingredients, fire up the stove, and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

TRADITIONAL LAMB STEW

Traditional Lamb Stew image

Our friend Missy married a young man from Ireland. When he finished his schooling here in the states they moved to Ireland. She has sent me several recipes from her husband's family. My favorite is the Lamb Stew which doesn't have to just for St. Patrick's Day.

Provided by Marsha Gardner

Categories Other Main Dishes

Time 3h

Number Of Ingredients 11

Ingredients

2 Tbsp olive oil, extra virgin
1 1/4 lb shallots, peeled
3 lb lamb shoulder cut into large chunks
3 lb potatoes, peeled and cut into chunks
1 1/2 lb carrots, peeled and quartered
6 sprig(s) thyme, leaves
2 bay leaves
1 Tbsp worcestershire sauce
3 1/2 c lamb stock or water
3 Tbsp cornstarch
fresh chopped parsley for garnish

Steps:

1. Preheat the oven to 350-degrees. Heat half the oil in a large frying pan, then fry the shallots until golden, turning often. Remove and set aside.
2. Add the rest of the oil to the pan, then fry the lamb over a high heat until well browned. Place the meat, onions and herbs in a 4.8 litre casserole dish.
3. Mix the lamb stock or water with the Worcestershire sauce, then pour over the meat. Place the dish in the oven and bake for an hour.
4. Remove the dish from the oven and add the potatoes and carrots into the stew. Lower the oven's temperature to 250-degrees, add the carrots and potatoes to the mix and cook the stew for another 2 hours.
5. [Optional step] When the vegetables are cooked and the meat is tender, drain the sauce in another pot and heat it on the hob (stove top). Mix the corn flour with a bit of water and slowly add it to the sauce, stirring constantly until it has thickened. Add the sauce to the meat and vegetables again. If by any chance the vegetables (if they are really chunky) are not completely cooked after 2 hours, place it back in the oven at the same temperature and give it a little bit more time. It won't do any harm! Instead of using cornflour you can grate some potato and add it to the pot 10 minutes before cooking is complete. It will have more flavour this way. Scatter with chopped parsley and serve.

Tips:

To achieve tender lamb, use a slow cooker or braise the meat for at least 2 hours.
For a richer flavor, brown the lamb in a Dutch oven before adding the other ingredients.
Don't overcrowd the pot; otherwise, the lamb won't brown properly.
Add vegetables such as carrots, celery, and onions to the stew for extra flavor and nutrition.
If the stew is too thick, add some water or broth.
Season the stew to taste with salt, pepper, and herbs such as rosemary, thyme, and oregano.
Serve the stew with mashed potatoes, rice, or crusty bread.

Conclusion:

This traditional lamb stew is a hearty and flavorful dish that is perfect for a cold winter day. With its tender meat, succulent vegetables, and rich gravy, this stew is sure to please everyone at the table. So next time you're looking for a comforting and delicious meal, give this lamb stew a try.