TRADITIONAL LAMB STEW
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
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
BEEF AND LAMB STEW
I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.-Dennis Kuyper, Creston, Iowa
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.
Nutrition Facts : Calories 377 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
BAMYA ( LAMB OR BEEF AND OKRA STEW)
Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Okra must be cooked so that its slimy texture is eliminated.
- The Greeks have the best technique for achieving this.
- Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
- Drain, rinse and dry the okra and proceed with the recipe.
- This dish is popular throughout the Middle East and can be prepared with lamb or beef.
- Serve with rice.
- Preheat an oven to 325 F (165 C).
- In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
- Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
- Using a slotted spoon transfer to a baking dish or stew pot.
- Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
- Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
- Stir well.
- Pour over the meat and season to taste with salt and pepper.
- Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
- Taste and adjust the seasonings.
- Meanwhile, prepare the okra as directed in the note above.
- In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
- Remove the stew from the oven and arrange the okra on top in a spoke pattern.
- Sprinkle the lemon juice evenly over the surface.
- Re-cover the dish and return it to the oven.
- Bake for 35 minutes longer.
- Add stock or water if the mixture seems too dry.
- Serve the"BAMIA" stew piping hot.
IRISH LAMB OR BEEF STEW
Although I usually reserve making this in the winter months, we love this anytime. Easy and a good comfort food.
Provided by susan
Categories Stew
Time 2h30m
Yield 2 1/2 Quarts
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients.
- Pour over meat in a shallow dish.
- Cover and refrigerate for at least 6-8 hours.
- Drain meat, reserving marinade.
- Discard bay leaves.
- Heat oil in a Dutch oven over medium heat; brown meat in oil.
- Add consomme and reserved marinade; bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours.
- Add carrots, onions, and potatoes; cover and cook another 30 minutes.
IRISH LAMB OR BEEF STEW
This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours.
Provided by Derf2440
Categories Stew
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim the meat, leaving a little of the fat and slice.
- Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
- Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
- Add the water and cover tightly.
- Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
- Do not add unless absolutly necessary.
- The potatoes will thicken the finished stew so it should not be too runny.
- Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
- The potatoes on top should be nice and brown and crisp.
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- In a large, 8 qt. Dutch oven, heat 4 Tbsp. olive oil, then add lamb and beef meat. Sear, stirring only occasionally, over medium-high heat until almost all of the meat has browned—10-12 minutes.
- When meat has browned, add potatoes, parsley, carrots, onions, garlic cloves, salt, pepper, and 2 1/2 cups water to the pot and bring to a simmer. Taste liquid and adjust seasoning.
- Transfer to oven and bake, covered, until stew meat is just tender, 2-3 hours. Check midway through for seasoning, then return to oven until meat is tender.
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