HEARTY LAMB STEW
A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
- Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.
Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium
IRISH LAMB STEW
I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.
Provided by Jenny Sanders
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut lamb into cubes.
- Peel and roughly chop the shallots, and slice and rinse the leek.
- Peel and dice the potatoes, carrots and rutabaga.
- Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
- Add shallots, leeks and garlic to the pan and cook for a few minutes.
- Sprinkle the flour over the shallots and stir until mixture browns.
- Gradually add stock while stirring.
- Return meat to saucepan.
- Add salt, pepper, rosemary and bay leaves.
- Cover and simmer until meat is almost tender, about 30 minutes.
- Add the carrots and turnips, and cook for 10 minutes.
- Add the potatoes and cook for 20 minutes longer.
- About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
- If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
Nutrition Facts : Calories 471.9, Fat 13.9, SaturatedFat 3.4, Cholesterol 73.7, Sodium 1275.8, Carbohydrate 52.8, Fiber 10.9, Sugar 13.1, Protein 34.7
INSTANT POT MEDITERRANEAN LAMB STEW
This lamb stew recipe is lush and homey and exactly what you want to see bubbling away when you walk in on a cold winter night.
Provided by Katie Workman
Categories Main Course
Time 2h
Number Of Ingredients 16
Steps:
- In a large shallow bowl combine the flour, salt, and pepper. Add the lamb meat and toss to coat the lamb.
- Place the inner pot into your Instant Pot. Press the Sauté button, and then use the Sauté or Adjust buttons (depending on your model) to select the "Normal" or middle temperature. Add 1 tablespoon of the olive oil to the pot, and let it heat for 1 minute. Add the lamb in two batches and brown on at least a few of the sides of the cubes, about 2 minutes per side (if you want to brown all of the sides, go ahead, but it's not necessary, and often the pieces of meat aren't really 6 sided "cubes"). Remove the meat with a slotted spoon to a plate, add the remaining tablespoon olive oil if there is not oil in the pan, and repeat with the other half of the lamb.
- Add the leeks, carrots, celery, and fennel to the pot and sauté without the lid on for 5 minutes until everything is slightly tender. Stir in the rosemary, then add the brandy to the pot and stir for 1 minute. Add the tomatoes, chickpeas, broth, bay leaf and lamb and stir to combine.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure Level Button to select high pressure. Set the timer for 45 minutes. Note that the timer will not start to count down until the correct pressure has been achieved.
- When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 30 minutes. Release the sealing valve, remove the lid and serve hot in bowls, with parsley sprinkled over the stew.
Nutrition Facts : Calories 342 kcal, Carbohydrate 15 g, Protein 32 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 1303 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
LAMB, POTATO, AND LEEK STEW
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
- Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.
Nutrition Facts : Calories 434 g, Fat 13 g, Fiber 3 g, Protein 54 g
TRADITIONAL IRISH STEW
Steps:
- Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.
Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
LAMB STEW WITH LEEKS AND POTATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
- Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
- Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
- Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 39 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 7 grams, TransFat 0 grams
LEEK 'N LAMB STEW (MEAL IN ONE POT)
This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening.
Provided by Bergy
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
- Add all the veggies and continue to brown for another 5 minutes.
- Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
- Add spices and 1/2 the cheese.
- Bring to a boil.
- Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
- Let the stew rest 15 minutes before serving.
- Pass the remaining cheese to sprinkle over each serving.
IRISH STEW WITH LAMB
Cook Irish Stew with Lamb using classic Irish ingredients. Our Irish Stew with Lamb combines potatoes, leeks and dark beer for Emerald Isle credibility.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Toss lamb with flour until evenly coated; set aside. Cook and stir bacon in Dutch oven or large deep skillet until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan. Add lamb, in batches, to reserved drippings; cook on medium-high heat 4 to 5 min. or until evenly browned, stirring occasionally. Remove lamb from pan; cover to keep warm.
- Add leeks to same pan; cook and stir 2 min. Stir in beer, broth and dressing mix. Return lamb to pan; stir. Bring to boil, stirring occasionally; cover. Simmer on medium-low heat 30 min., stirring occasionally.
- Add potatoes, carrots and parsnips; stir. Simmer, covered, 30 min., stirring occasionally. Stir in parsley; simmer, uncovered, 15 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Stir in bacon.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
ROASTED ROOT VEGETABLE IRISH LAMB STEW
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees.
- In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.
- While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.
LAMB STEW AND DUMPLINGS
Perfect for those cold winter nights!
Provided by samwillis01
Time 3h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
- Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
- Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
- To Make the DUMPLINGS
- Mix the flour and suet and season to taste
- Add water to bind without making the mix too wet but enough to make into balls
- Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
- Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
- Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
- TOP TIP;
- If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.
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.
More about "lamb stew with leeks and potatoes food"
LAMB STEW WITH CARROTS, ONIONS, PARSNIPS AND POTATOES ...
From eatsmarter.com
Servings 4Total Time 1 hr 20 mins
ONE POT WINTER RECIPES - LAMB POTATO AND LEEK IRISH STEW
From stockland.com.au
ONE POT LAMB AND LEEK CASSEROLE RECIPE / RIVERFORD
From riverford.co.uk
Servings 5Total Time 3 hrs
- Preheat oven to 150°C/Gas 2. Melt half the butter in a large flameproof casserole dish. Add the leeks, onion and garlic, cook slowly for 10 minutes. Remove the veg from the pot, add the oil and brown the lamb in batches. Add the flour and cook for a minute or two longer. Remove the lamb and keep to one side. Layer some of the potatoes (about half) in the bottom of the pan.
- Season well with salt and pepper. Add the meat, leeks and onions. Layer the rest of the potatoes on top, to cover. Sprinkle with herbs and pour over 600ml stock.
- Cover and cook in the oven for about 2 hours. Check ¾ of the way through and add more stock if it looks to be drying out too much. Remove the lid, dot the potatoes with the rest of the butter and cook for another 30 minutes, until the potatoes have browned.
LAMB HOTPOT - LUXURY LAMB AND LEEK HOTPOT RECIPE
From goodhousekeeping.com
Cuisine Comfort FoodTotal Time 2 hrs 50 minsCategory Autumn, DinnerCalories 530 per serving
- Add the oil to the casserole and heat, then brown the meat in batches with the garlic and plenty of salt and black pepper.
IRISH LAMB SHOULDER STEW (WITH POTATOES AND CARROTS)
From whereismyspoon.co
5/5 (2)Calories 566 per servingCategory Stews
- Cut the lamb into small cubes. Pat the meat dry with kitchen paper. Heat 1 tablespoon oil in a heavy bottom pan/ Dutch oven. Add some of the lamb cubes to the pan, you will have to fry the meat in several batches. Sear the meat on all sides. Remove from the pan and set aside. Repeat with the remaining lamb cubes adding more oil in between, if necessary. Remove the lamb from the pan.
- In the meantime, chop 1 of the onions and the garlic. Cook them gently in the same pan for about 2 minutes or until the onion is golden.
- Return the lamb cubes back to the pan and add only about 500 ml/ 2 cups of the broth. Add the dried thyme and the bay leaves. Lower the heat and simmer the stew, covered, for about 45 minutes or until the lamb cubes are almost tender. Stir occasionally.
- In the meantime, slice the second onion. Add the onion to the stew, stir well, cover again and continue cooking for another 15 minutes.
EASY LEEK POTATO STEW - NATALIE'S HEALTH
From natalieshealth.com
3.7/5 (25)Total Time 30 minsCategory SoupCalories 145 per serving
- In a large soup pot bring water to boil. Add chopped vegetables and bay leaf. Lower to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.
- Add vegetable cube. Stir in turmeric and apple cider vinegar. Mix stew well and leave to cook for another 5 minutes.
- Optional: Add a tablespoon of Greek yogurt or kefir and teaspoon of extra virgin olive oil or flaxseed oil.
GUINNESS IRISH STEW - KEVIN IS COOKING
From keviniscooking.com
5/5 (11)Total Time 2 hrs 45 minsCategory Dinner, MainCalories 415 per serving
- Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
- Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
- Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
RIVERFORD ORGANIC FARMERS
From riverford.co.uk
Servings 5Total Time 3 hrs
- Preheat oven to 150°C/Gas 2. Melt half the butter in a large flameproof casserole dish. Add the leeks, onion and garlic, cook slowly for 10 minutes. Remove the veg from the pot, add the oil and brown the lamb in batches. Add the flour and cook for a minute or two longer. Remove the lamb and keep to one side. Layer some of the potatoes (about half) in the bottom of the pan.
- Season well with salt and pepper. Add the meat, leeks and onions. Layer the rest of the potatoes on top, to cover. Sprinkle with herbs and pour over 600ml stock.
- Cover and cook in the oven for about 2 hours. Check ¾ of the way through and add more stock if it looks to be drying out too much. Remove the lid, dot the potatoes with the rest of the butter and cook for another 30 minutes, until the potatoes have browned.
LAMB STEW WITH CARAMELIZED LEEKS AND ... - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 3 hrsCategory Stews
- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until golden, 5 to 7 minutes. Using a slotted spoon, transfer the leeks to a plate.
- In a small skillet, heat the olive oil. Add the panko and cook over moderate heat, stirring, until golden and crisp, 3 to 4 minutes. Scrape into a small bowl, season with salt and pepper and mix in the lemon zest and parsley.
LAMB STEW WITH LEEKS AND CARROTS | SHAPE
From shape.com
Servings 1Calories 288 per serving
- In a large nonstick skillet, heat oil over medium-high heat. Working in batches, add lamb to skillet and brown on all sides; add to slow cooker.
- In a medium bowl, whisk together broth, mustard, rosemary and garlic. Pour over lamb and vegetables; cover and cook on low setting until lamb shreds easily with a fork, about 6 hours. Stir in remaining teaspoon salt and 1/4 teaspoon pepper; serve.
LEEK AND POTATO SOUP WITH POTATO DONUTS RECIPE - GREAT ...
From greatbritishchefs.com
Servings 4Category Starter
LAMB STOUT STEW | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
5/5
LAMB AND LENTIL STEW | PARENT CLUB
From parentclub.scot
4.1/5 (19)Category MainServings 4Calories 643 per serving
SLOW COOKER LAMB STEW WITH LEEKS AND CARROTS | HEALTHY ...
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 6Total Time 7 hrs 6 mins
LAMB STEW WITH BEANS AND POTATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 2 hrs 10 mins
LAMB STEW WITH LEEKS AND BABY ARTICHOKES RECIPE | EPICURIOUS
From epicurious.com
4/5 (31)Servings 6
IRISH LAMB STEW RECIPE - EATINGWELL
From eatingwell.com
4/5 (7)Total Time 8 hrs 30 minsCategory Healthy Stew RecipesCalories 247 per serving
SLOW COOKED LAMB STEW WITH CARROTS & LEEKS - COOKINGWJULIE
From cookingwjulie.com
5/5 (1)Total Time 14 hrs 20 minsCategory Main DishCalories 1426 per serving
LEG OF LAMB WITH FINGERLING POTATOES AND LEEKS | FOOD & WINE
From foodandwine.com
Category LambTotal Time 11 hrs 30 mins
LAMB STEW WITH NEW MINI POTATOES | HEART AND STROKE FOUNDATION
From heartandstroke.ca
LEEK AND LENTIL STEW WITH POTATOES (VEGAN RECIPE)
From quick-german-recipes.com
LAMB STEW WITH LEEKS AND POTATOES RECIPE | RECIPE | LAMB ...
From pinterest.co.uk
LAMB, POTATO, AND LEEK STEW | STEW RECIPES, LAMB STEW, STEW
From pinterest.ca
LEG OF LAMB WITH POTATOES AND CARROTS IN CROCK POT RECIPE ...
From foodnewsnews.com
ROY’S LAMB STEW WITH POTATOES AND CABBAGE - FOODLAND
From foodland.com
LAMB STEW WITH NEW MINI POTATOES | HEART AND STROKE FOUNDATION
From heartandstroke.ca
LAMB STEW WITH APPLES - FOOD AND TIME
From foodandtime.wordpress.com
POTATO STEW WITH LEEKS - 2 RECIPES | TASTYCRAZE.COM
From tastycraze.com
LAMB AND LEEK RECIPES (25) - SUPERCOOK
From supercook.com
BEEF STEW WITH RUMP STEAK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LAMB SHOULDER AND LEEK RECIPES (10) - SUPERCOOK
From supercook.com
LAMB STEW WITH LEEKS AND POTATOES RECIPES
From tfrecipes.com
LAMB, POTATO, AND LEEK STEW - DENISON FARM
From denisonfarm.com
LAMB STEW AND LEEKS - COOKEATSHARE
From cookeatshare.com
IRISH STEW RECIPES WITH LAMB : 14+ EBOOK RECIPE VIDEOS ...
From food-savvy.com
LAMB POTATO AND LEEK STEW RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love