Lamb Stew With Young Vegetables Recipes

LAMB STEW WITH VEGETABLES

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add lamb and onion; cook 5 minutes, stirring occasionally, until lamb is brown on all sides.
• Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
• Add potatoes, carrots, radishes and thyme. Simmer uncovered 12 minutes or until lamb and potatoes are tender. Add peas; simmer 5 minutes or until peas are tender. Stir in parsley, salt and pepper. Remove thyme sprigs before serving.

LAMB STEW WITH SPRING VEGETABLES

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.

BASIC LAMB STEW WITH VEGETABLES

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.

LAMB AND WINTER VEGETABLE STEW

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.

LAMB STEW WITH YOUNG VEGETABLES

Steps:

• In a 4-quart heavy-bottomed pot, heat 1 tablespoon butter over high heat. Add lamb and brown well on all sides.
• Add carrot, onion, and garlic; season with salt and pepper. Continue to cook, stirring occasionally, about 5 minutes. Sprinkle 1 teaspoon sugar over meat and vegetables and continue cooking, stirring, until the sugar has caramelized, 2 to 3 minutes.
• Drain fat from the pot. Add flour and stir until well combined, about 2 minutes. Add tomato puree and bouquet garni. Pour over enough water to just cover meat and vegetables. Reduce heat to a simmer, cover, and simmer about 1 hour.
• Transfer lamb to another 4-quart heavy-bottomed pot and add potatoes. Strain remaining liquid from the first pot over the lamb in the second pot, firmly pushing the contents through the strainer. If the liquid does not quite cover the lamb and potatoes, add enough water to just cover. Season with salt and pepper. Place the second pot over medium-high heat and bring to a boil, then reduce to a simmer. Cover and simmer about 45 minutes.
• Meanwhile, place the young carrots, pearl onions, and turnips in a deep, wide skillet. Add remaining 1 tablespoon butter, remaining scant teaspoon sugar, and remaining 1/2 cup water. Place over medium-high heat and bring to a boil. Cook, uncovered, until water has completely evaporated and vegetables are tender and glazed; set aside.
• Bring a medium pot filled three-quarters with water to a boil over high heat. Add salt and return to a boil. Place green beans in a mesh strainer basket; transfer basket to boiling water and cook green beans until tender. Remove basket and drain green beans. Place peas in mesh basket; transfer basket to boiling water and cook until peas are tender. Remove basket and drain peas.
• Skim fat from surface of meat mixture. Divide stew evenly between 4 bowls. Add vegetables to bowls with lamb and serve immediately.

LAMB STEW WITH SPRING VEGETABLES

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.

BOUQUET GARNI FOR LAMB STEW WITH YOUNG VEGETABLES

Steps:

• Tie all ingredients together with cooking twine.