LAMB-AND-CHESTNUT STEW
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut.Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
- Season the lamb with salt and pepper. Dredge the meat in flour, and shake off excess; set aside. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add lamb, in a single layer without crowding, and cook until browned all over, about 5 minutes.Transfer lamb to a dish. Repeat browning with the remaining olive oil and meat.
- To the Dutch oven, add onions, and cook until golden, about 4 minutes. Add mushrooms, season with salt and pepper, and cook until well browned, 5 to 6 minutes. Add red wine, scraping any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
- Add the reserved lamb, beef stock, chestnuts, tomatoes, sage, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, until the meat is very tender, 1 1/2 to 2 hours. Add cranberries, and cook 2 minutes. (Proceed with step 5, and serve immediately, or let cool, refrigerate overnight, and proceed with step 5 just before serving.)
- Serve the hot polenta with the lamb-and-chestnut stew.
POLENTA FOR LAMB-AND-CHESTNUT STEW
Serve this polenta with our Lamb-and-Chestnut Stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- Pour the water into a large saucepan, season generously with salt.
- Bring to a boil over high heat. Pour in the polenta in a slow steady stream while whisking constantly. Reduce heat to medium-low, and cook, stirring with a wooden spoon, until the polenta thickens, 3 to 5 minutes. Season with salt and pepper. Remove from heat.
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
- Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
- Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
- For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
- When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
- Turn the polenta out of the bowl, slice, and serve alongside the stew.
CHESTNUT POLENTA
Steps:
- Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
- The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
- Serve the polenta with grilled sausages or creamy ricotta cheese.
AZERBAIJANI-STYLE LAMB WITH APRICOTS & CHESTNUTS
Make this lamb stew ahead and freeze for busy days, or for when you're entertaining. With apricots, chestnuts and spices, it's beautifully aromatic
Provided by Diana Henry
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 14
Steps:
- Put the saffron in a heatproof cup and pour over 75ml boiling water. Leave for 30 mins, or until the water is a deep yellow colour.
- Heat the oil in a heavy-bottomed saucepan, and brown the lamb all over - you'll need to do this in batches. Transfer the browned lamb to a bowl using a slotted spoon as you continue cooking the rest.
- Fry the onions in the residual fat in the pan over a medium-low heat for 10-12 mins until golden and soft. Add the tomatoes and garlic, and continue to fry until the tomatoes have softened. Stir in the spices and cook for a few minutes, then return the lamb to the pan with some seasoning. Pour in the stock and infused saffron water. Bring to just under the boil, then add the apricots, chestnuts, and a little more seasoning. Reduce the heat to a simmer, cover and cook over a very low heat for 1 hr-1 hr 15 mins until the lamb is tender. At this stage, the lamb can be frozen. Leave to cool completely first, then transfer to a freezer proof airtight container. Will keep in the freezer for up to three months.
- To serve straightaway, stir in the lemon juice, sumac and coriander. Alternatively, if you have frozen the lamb, defrost in the fridge overnight, then transfer to a saucepan and heat gently. When it is piping hot, add the lemon juice, sumac and coriander. Taste to check for seasoning, then serve.
Nutrition Facts : Calories 568 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 20 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.5 milligram of sodium
POLENTA MEAT STEW
Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!
Provided by Cook4_6
Categories Meat
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Trim fat from meat and cut into 1-inch pieces.
- In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
- Cover and cook for 8-10 hours on low, or 4-5 hours on high.
- Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
- Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
- Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).
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- Heat a heavy-bottomed skillet over medium-high heat. Pour in enough oil to heavily coat the pan. Add the flour, salt and pepper and the lamb chunks to a closable plastic bag, close the top and roll the meat around in the seasoned flour. Open the bag and remove the chunks of lamb and place about ⅓ of the lamb into the hot oil. Cook, uncovered, flipping the pieces as they brown. Using a slotted spoon, transfer the lamb to a large lidded dutch oven or large, lidded oven proof casserole. Continue browning the lamb chunks in batches. Deglaze the pan with one cup of the chicken broth, scraping up the grubbies stuck to the bottom and add the mixture to the dutch oven.
- Place the dutch oven on the stove over medium-high heat and add the remaining chicken broth and bring to a boil. Add the garlic, thyme and bay leaves, onions, mushrooms, potatoes and carrots stirring to combine and cook for 5 minutes. Remove from the stove top and add the wine, taste and adjust seasoning if needed, place the lid on the dutch oven and transfer to the middle rack of the oven and cook until tender 1-1/2 to 2 hours.
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