Best 3 Winter Stew Of Braised Lamb Red Onions And Macaroni Recipes

Indulge in a hearty and comforting culinary journey with our diverse collection of winter stew recipes. From the classic braised lamb stew with red onions and macaroni to the exotic Moroccan lamb stew with apricots and almonds, our selection offers a tantalizing array of flavors to warm your soul on a chilly day. Vegetarian enthusiasts will delight in the rich and flavorful lentil and vegetable stew, a wholesome and satisfying plant-based option. For a taste of the Mediterranean, try our Spanish chickpea and chorizo stew, a vibrant and aromatic dish that captures the essence of Spanish cuisine. Each recipe is meticulously crafted to deliver a symphony of textures and flavors, ensuring a memorable dining experience. So, gather your loved ones, savor the warmth of the season, and embark on a culinary adventure with our delectable winter stew recipes.

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WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI

Winter Stew of Braised Lamb, Red Onions And Macaroni image

Provided by Bryan Miller

Categories dinner, weekday, pastas, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 tablespoons vegetable oil
Salt and pepper to taste
2 pounds lamb shoulder, trimmed and cut into 3-inch squares
2 celery stalks, washed and cut into 1/2-inch cubes
2 large carrots, peeled and cut into 1/2-inch cubes
1 large Spanish onion, peeled and cut into 1/2-inch cubes
2 cloves garlic, peeled
2 cups dry white wine
1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)
8 cups veal stock (available commercially)
1 pound cavatappi or corkscrew macaroni
2 tablespoons olive oil
4 stalks celery, peeled and cut into 1/2-inch pieces on the bias
2 medium carrots, peeled and sliced very thinly
2 medium red onions, peeled and sliced paper thin
1 tablespoon chopped fresh garlic
4 plum tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375 degrees.
Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
Serve immediately in a flat soup plate.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 27 grams, Carbohydrate 78 grams, Fat 46 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 16 grams, Sodium 1924 milligrams, Sugar 11 grams, TransFat 0 grams

BRAISED LAMB STEW

Braised Lamb Stew image

Provided by Danny Boome

Categories main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil, divided
1/4 teaspoon ground tumeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes
1 onion, cut into 1-inch cubes
3 carrots, roughly diced
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon tomato paste
1 (14.5-ounce) can chickpeas, drained
1 lemon, zested
2 cups chicken stock
1 cup dried apricots
1 tablespoon honey
2 tablespoons freshly chopped cilantro leaves

Steps:

In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

LAMB AND WINTER VEGETABLE STEW

Lamb and Winter Vegetable Stew image

A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.

Provided by BJSCHADE

Categories Soups, Stews and Chili Recipes Stews

Time 1h30m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
½ cup sour cream
3 tablespoons all-purpose flour

Steps:

Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g

Tips:

Choose high-quality ingredients: Use fresh, flavorful ingredients to create the best stew. Look for lamb that is well-marbled and has a good amount of fat. Red onions should be firm and have a deep red color. Macaroni should be a high-quality pasta that will hold its shape when cooked.
Brown the lamb: Browning the lamb before braising it adds depth of flavor to the stew. Be sure to brown the lamb in batches so that it doesn't steam. This will help to create a nice crust on the outside of the meat.
Use a variety of vegetables: This recipe uses red onions, carrots, celery, and parsnips. You can also add other vegetables that you like, such as potatoes, turnips, or rutabagas.
Use a good quality broth: The broth is an important part of the stew, so be sure to use a good quality broth. You can use beef broth, chicken broth, or vegetable broth. If you are using a canned broth, be sure to dilute it with water according to the package directions.
Simmer the stew for at least 1 hour: The longer the stew simmers, the more flavorful it will be. Be sure to simmer the stew for at least 1 hour, or longer if you have time.
Serve the stew with crusty bread or mashed potatoes: The stew is delicious served with crusty bread or mashed potatoes. You can also serve it with a side salad.

Conclusion:

This winter stew of braised lamb, red onions, and macaroni is a hearty and flavorful dish that is perfect for a cold winter day. The lamb is fall-apart tender, the vegetables are cooked to perfection, and the macaroni adds a nice touch of heartiness. This stew is sure to be a hit with your family and friends.