Best Hearty Lamb Stew Recipes

HEARTY LAMB STEW

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.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

HEARTY LAMB AND VEGETABLE STEW

Steps:

• Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.

HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Mix the flour with seasoning salt and pepper in a large bowl.
• Toss the lamb in the flour to coat, shaking off any excess flour.
• Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
• Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
• Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
• Return the lamb back to the pot.
• Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
• Reduce heat to medium-low; cover and simmer about 45-50 minutes.
• After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
• Remove the bay leaves, ladle into bowls.