Best 6 Ultimate Lamb Stew Tyler Florence Recipes

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Indulge in the culinary delight of Tyler Florence's Ultimate Lamb Stew, a hearty and flavorful dish that promises to tantalize your taste buds. This comforting stew features succulent lamb meat braised to perfection in a rich and aromatic broth. The addition of hearty vegetables, such as carrots, celery, and potatoes, adds a delightful texture and depth of flavor to the stew. Enhanced with a blend of herbs and spices, including rosemary, thyme, and paprika, this lamb stew offers a symphony of flavors that will leave you craving for more. Discover the culinary magic of this exceptional dish and embark on a journey of taste with Tyler Florence's Ultimate Lamb Stew.

The article presents a collection of delectable recipes that cater to diverse culinary preferences. Alongside Tyler Florence's Ultimate Lamb Stew, you'll find an array of other tempting dishes, including a classic Beef Stew recipe that showcases the timeless flavors of slow-cooked beef in a savory broth. For those seeking a vegetarian alternative, the Vegetarian Chili recipe offers a hearty and flavorful dish packed with beans, vegetables, and a blend of spices. If you're in the mood for a quick and easy meal, the One-Pot Chicken and Rice recipe provides a convenient and delicious option that brings together tender chicken, fluffy rice, and an array of vegetables in a single pot. And for a taste of Italian comfort food, the Tuscan Sausage and Kale Soup recipe delivers a flavorful and nourishing soup brimming with sausage, kale, and a savory broth. Explore these diverse recipes and embark on a culinary adventure that will satisfy every craving.

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

LAMB SHANK STEW WITH RUSSET POTATO TOP



Lamb Shank Stew with Russet Potato Top image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 20

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
3 lamb shanks (about 8 ounces each), cut in 1/2
Extra-virgin olive oil
4 cloves garlic, chopped
4 large carrots, cut into coins
1 large onion, cut into chunks
1 bay leaf
1/4 bunch thyme
2 cloves
3/4 bottle (750ml) red wine
1 quart low-sodium beef stock
1 cup barley
6 large russet potatoes
Parsley sprigs, for garnish
10 cloves garlic, minced
1 tablespoon olive oil
Kosher salt
1/2 bunch flat-leaf parsley, leaves chopped
1 stick unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours.
  • While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt. Press and mash the garlic with the flat blade of your knife to form a paste. Fold in the chopped parsley. Melt the butter in a small sauce pot and add the garlic-parsley mixture. Cook over low heat for 5 minutes and set aside. Peel the potatoes and cut in half lengthwise.
  • After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit. Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter.
  • Serve the stew garnished with parsley sprigs.

THE ULTIMATE BEEF STEW



The Ultimate Beef Stew image

Provided by Tyler Florence

Categories     main-dish

Time 7h30m

Yield 6 servings

Number Of Ingredients 30

2 to 3 pounds beef shoulder, cut into 2-inch pieces
8 fresh thyme sprigs, plus 4 sprigs
2 carrots, cut into 1/4-inch slices
6 garlic cloves, smashed
2 cups blanched and peeled red pearl onions
1 orange, peel cut in large strips
Cloves, a few
1 teaspoon whole black peppercorns
2 bay leaves
1 bottle good quality dry red wine (recommended: Burgundy)
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
Sea salt and freshly ground black pepper
Bouquet Garni
2 1/2 cups beef stock
1/2 pound baby carrots
1/2 pound garden peas
1 pound white mushrooms, cut in half
Pinch sugar
Fresh flat-leaf parsley, chopped, as garnish
Chives, finely chopped, as garnish
Garlic Puree, recipe follows
Croutons, recipe follows
Serving suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree
2 heads garlic, cut in half horizontally
2 tablespoons olive oil
1 sprig thyme
Salt and pepper
Olive oil, for frying
6 slices bread

Steps:

  • To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours.
  • Remove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours.
  • After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper.
  • Garnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the Croutons, drizzle with extra-virgin olive oil and serve with the stew.
  • Preheat oven to 350 degrees F.
  • Put garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown.
  • Heat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels.

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head garlic, broken into cloves
Kosher salt and freshly ground black pepper
1 (5 to 7-pound) leg of lamb, boned
4 cloves garlic, minced
1 tablespoon freshly chopped thyme leaves
1-ounce dried porcini mushrooms, ground in a spice grinder

Steps:

  • Preheat oven to 350 degrees F.
  • Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack.
  • Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper.
  • Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes.
  • Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.

THE ULTIMATE BEEF STEW



The Ultimate Beef Stew image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 29

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in three 1-inch strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
  • Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
  • Preheat the oven to 500 degrees F.
  • Put a sheet pan in the oven so that it gets good and hot.
  • Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

ULTIMATE BEEF STEW - TYLER FLORENCE



Ultimate Beef Stew - Tyler Florence image

Tyler Florence's Ultimate Beef Stew. Serve with recipe #256718. Note that the flour is only for dredging the meat; any excess should be discarded. (Also, it screws up the nutrition information, since you only actually keep about 1/2 cup of the flour by the time you're done. The actual calorie count is more like 710.)

Provided by DrGaellon

Categories     Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup extra virgin olive oil
3 tablespoons butter
2 cups all-purpose flour
2 -3 lbs boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
sea salt
fresh ground black pepper
750 ml dry red wine (recommend a Burgundy)
8 sprigs fresh thyme
6 garlic cloves, smashed
3 slices orange zest, 1-inch each
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in half
1/2 lb carrot, peeled and sliced
2 cups white pearl onions
1 lb white mushroom, cut in half
1/2 lb green peas, frozen or fresh
flat leaf parsley, chopped, for garnish

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan; you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of recipe #256718 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Nutrition Facts : Calories 800.1, Fat 34.3, SaturatedFat 12.9, Cholesterol 89.7, Sodium 383.7, Carbohydrate 73.3, Fiber 8.5, Sugar 7.7, Protein 33

ULTIMATE LAMB CURRY - TYLER FLORENCE



Ultimate Lamb Curry - Tyler Florence image

From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Fresh curry leaves (or frozen) may be found in Indian, Pakistani or Asian markets. Use fresh, rather than dried, bay leaves if you can find them. Serve with basmati rice; add salt and a couple of thick slices of fresh ginger to the water while steaming the rice for added flavor.

Provided by DrGaellon

Categories     Stew

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 20

1/4 cup vegetable oil
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons cloves
1 1/2 tablespoons ground turmeric
2 cinnamon sticks
2 bay leaves
1 thai bird chili pepper, cut in half
10 curry leaves (if frozen, thaw and pat dry first)
3 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
fresh ground black pepper
2 medium yellow onions, roughly chopped
5 garlic cloves, peeled
2 tablespoons minced fresh ginger
5 large fresh tomatoes, cored and cut in large chunks
2 cups water
1/2 cup unsweetened plain yogurt

Steps:

  • Start heating vegetable oil in a heavy Dutch oven over medium heat.
  • Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
  • Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
  • Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes.
  • Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.

Nutrition Facts : Calories 576.6, Fat 45.1, SaturatedFat 17.2, Cholesterol 124.6, Sodium 126.3, Carbohydrate 12.5, Fiber 3.5, Sugar 5.3, Protein 30.9

Tips:

  • Choose high-quality lamb: Look for lamb that is a deep red color and has a fine texture. Avoid lamb that is brown or has a coarse texture.
  • Brown the lamb before stewing: Browning the lamb adds flavor and color to the stew. Be sure to brown the lamb in a hot skillet until it is browned on all sides.
  • Use a variety of vegetables: A variety of vegetables will add flavor and texture to the stew. Some good choices include carrots, celery, onions, potatoes, and parsnips.
  • Use a good quality red wine: The red wine will add flavor and depth to the stew. Choose a red wine that you enjoy drinking.
  • Simmer the stew for at least 2 hours: Simmering the stew for at least 2 hours will allow the flavors to develop and the lamb to become tender.
  • Serve the stew with a side of bread or rice: A side of bread or rice will help to soak up the delicious sauce.

Conclusion:

This lamb stew recipe is a delicious and hearty meal that is perfect for a cold winter day. The lamb is tender and flavorful, and the vegetables are cooked to perfection. The red wine adds a rich and complex flavor to the stew. This recipe is sure to become a family favorite.

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