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
TAS KEBAP (A GREEK BEEF OR LAMB STEW)
This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.
Provided by evelynathens
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
- In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
- Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
- You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
- Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).
Nutrition Facts : Calories 156, Fat 12.2, SaturatedFat 1.7, Sodium 7.1, Carbohydrate 8.3, Fiber 1.7, Sugar 4.3, Protein 1.2
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.
SALTAH (GROUND BEEF OR LAMB STEW)
Saltah is one of the main dishes in San'a and is considered Yemen's national dish. This dish was found in the Toronto Star. The data base wouldn't allow me to add zhug and hulbah. You'll need 2 tbsp of each. Zhug is a kind of Middle Eastern pesto and hulbah is Fenugreek paste. Purchase them in Middle Eastern grocery stores.
Provided by Dreamer in Ontario
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 3 quart saucepan over medium heat.
- Add meat and onions; cook, stirring often for 10 minutes.
- Add potatoes, tomatoes, salt, pepper and broth.
- Bring to boil on high heat, reduce heat to medium-low and simmer 1 hour or until meat and potatoes are well cooked, adding water if necessary.
- Stir in eggs and cilantro.
- Cook 2 more minutes, remove from heat and stir in zhug and hulbah.
- Zhug is a middle eastern pesto and hulbah in fenugreek paste.
- Purchase them in Middle Eastern grocery stores.
Nutrition Facts : Calories 295.6, Fat 17.2, SaturatedFat 4.8, Cholesterol 85.1, Sodium 911.2, Carbohydrate 19.3, Fiber 2.8, Sugar 2.6, Protein 16.3
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.
LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
GREEK LAMB STEW
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h15m
Yield about 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
- Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
- Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
- In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.
SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
BEEF AND BEER STEW
A delicious beef stew that my dad taught me how to make - I added the beer on my own and you can replace it with another cup of stock. This stew - like most - is better when heated up on the next day. It also freezes very well.
Provided by Rogue Red
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
- Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
- Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
- Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
- Bring the mixture to a boil.
- Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
- Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
- Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
- If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
- Serve with rice, or as is if you have added a lot of potatoes.
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
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CROATIAN LAMB/BEEF STEW WITH GREEN PEAS
This stew is much better if using lamb, but it is also nice with beef. The procedure is the same for both meats. Instead of potato you can use flour noodles, but they have to be small.
Provided by nitko
Categories Stew
Time 1h5m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into 2-3 cm large pieces.
- Finely mince onion and put it into a pot with lard. Sauté onion until becomes soft and transparent.
- Add meat and sauté until meat starts to release liquid.
- Now add paprika, thyme, salt and pepper and stir.
- Add wine and sauté until alcohol evaporates. Add some water and cook for about 30 minutes.
- In the meantime peel potato and cut it into small cubes (1-2 cm).
- Remove green peas from shuck. Add green peas and potato into stew and cook until all ingredients become soft and liquid is reduced a bit. Seve hot.
Nutrition Facts : Calories 731, Fat 41.8, SaturatedFat 18, Cholesterol 129.1, Sodium 701.9, Carbohydrate 38.2, Fiber 9.8, Sugar 11.9, Protein 39.2
LAMB STEW/ESTOFADO DE CORDERO
Make and share this Lamb Stew/Estofado De Cordero recipe from Food.com.
Provided by costahome
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
- Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
- Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.
Nutrition Facts : Calories 590.4, Fat 39.7, SaturatedFat 15.5, Cholesterol 161.4, Sodium 681.6, Carbohydrate 9.1, Fiber 1.2, Sugar 3.9, Protein 42.4
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.
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