Beef And Lamb Stew Recipes

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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



Beef and Lamb Stew image

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

1/2 cup dry red wine or beef broth
1/2 cup olive oil
4 garlic cloves, minced, divided
1-1/2 teaspoons salt, divided
1-1/2 teaspoons dried thyme, divided
1-1/4 teaspoons dried marjoram, divided
3/4 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1 pound beef stew meat, cut into 1- inch cubes
1 pound lamb stew meat, cut into 1-inch cubes
10 small red potatoes, halved
1/2 pound medium fresh mushrooms, halved
2 medium onions, thinly sliced
2 cups fresh cauliflowerets
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cut fresh green beans
3 medium carrots, cut into 1/2-inch slices
1 celery rib, thinly sliced
1 cup beef broth
2 tablespoons minced fresh parsley
2 teaspoons sugar
3 tablespoons cornstarch
1/4 cup cold water
6 cups hot cooked brown rice

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



Tas Kebap (A Greek Beef or Lamb Stew) image

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

2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
2 large onions, chopped
1 -2 garlic clove, minced
1/3 cup olive oil
2 tablespoons minced parsley
2 -3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or 1 (1 lb) can plum tomato, pureed
1/2 teaspoon sugar
1/2 cup white wine
1/4-1/2 teaspoon cinnamon (personal preference)
1/2 teaspoon dried oregano (mediterranean is best)
1 bay leaf
2 whole cloves (as in the spice)

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



Irish Lamb or Beef Stew image

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.

1 cup Burgundy wine or 1 cup dry red wine
1 garlic clove, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
3 lbs lamb (can substitute lean beef for stewing)
1/4 cup olive oil
2 (10 ounce) cans beef broth, undiluted
6 carrots, cut into 2-inch, slices
12 small boiling onions
6 medium potatoes, peeled and halved

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



Saltah (Ground Beef or Lamb Stew) image

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

1/4 cup vegetable oil
1 lb ground beef or 1 lb ground lamb
2 onions, chopped
4 yukon gold potatoes, peeled and diced into 1/2 inch cubes
2 tomatoes, finely chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 cups beef broth
2 large eggs, beaten
2 tablespoons cilantro leaves, finely chopped
2 tablespoons fenugreek seeds, paste (hulbah, and 2 tbsp zhug)

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



Irish Lamb or Beef Stew image

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.

2 lbs boned lamb (Lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices (Lamb is traditional)
2 lbs peeled potatoes, thinly sliced (a mandolin slicer works best)
3 large onions, thinly sliced
salt and pepper, each layer to taste
2 tablespoons fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
13 ounces water

LAMB AND RED WINE STEW

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 16



Lamb and Red Wine Stew image

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.

2 tablespoons olive oil
1 pound lamb stew meat, cut into 1-inch cubes
Kosher salt
3 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, smashed and peeled
1 onion, diced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 1/2 cups low-sodium beef broth
5 sprigs fresh thyme
1 bay leaf
1 cup green Cerignola olives, smashed and pits removed
2 tablespoons chopped fresh Italian parsley
Mashed potatoes or crusty bread, for serving

GREEK LAMB STEW

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield about 10 servings

Number Of Ingredients 17



Greek Lamb Stew image

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.

4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

SPRING LAMB STEW

Provided by Ree Drummond : Food Network

Time 2h55m

Yield 8 servings

Number Of Ingredients 13



Spring Lamb Stew image

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.

1 boneless leg of lamb (about 6 pounds), cubed into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 large carrots, unpeeled and cut into 2-inch pieces
6 cloves garlic, peeled and left whole
2 tablespoons tomato paste
2/3 cup red wine
2 cups beef stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup chopped fresh parsley

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



Beef and Beer Stew image

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.

3 medium onions, roughly chopped
1 lb stewing beef, cubed
1/2 cup white flour
2 tablespoons cooking oil
12 ounces beer, strong ale or guiness is good
1 beef stock cube or 1 lamb stock cube, dissolved in
1 cup water
1 vegetable stock cube, dissolved in
1 cup water
3 tablespoons tomato paste (or a half a cup of tomato sauce)
1 tablespoon ground nutmeg
ground black pepper
salt
1 packet green string bean, cut in half
1 packet carrot, sliced into circles or rectangular chunks
5 whole potatoes, cut into quarters

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



Hearty lamb stew image

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

1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
crusty bread or boiled potatoes to serve (optional)

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



Slow cooker Moroccan lamb stew image

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

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

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



Croatian Lamb/Beef Stew With Green Peas image

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

700 g boneless lamb
250 g onions
400 g green peas (fresh)
200 g potatoes
1 tablespoon lard (or 2 tablespoons oil)
2 teaspoons paprika (red, dried)
1/2 teaspoon thyme (dry)
1 cup wine (white, dry)
3 cups water
1 teaspoon salt
1/2 teaspoon pepper

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



Lamb Stew/Estofado De Cordero image

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

2 tablespoons olive oil
2 1/2 lbs cubed lamb, excess fat removed
1/4 cup diced white onion
2 garlic cloves, peeled and minced
1/4 cup diced celery
1/4 cup diced carrot
1 (8 ounce) can stewed tomatoes, drained
1 bay leaf
1/2 cup white wine
1/2 cup roux
salt and pepper
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 1/2 tablespoons all-purpose flour
2 cups beef stock

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



Bamya ( Lamb or Beef and Okra Stew) image

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.

6 tablespoons unsalted butter or 6 tablespoons olive oil
2 lbs stewing lamb or 2 lbs beef, cut into 1 in cube
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons tomato paste
1 cup beef stock or 1 cup water, as needed
2 tablespoons chopped of fresh mint (optional)
salt
fresh ground pepper
1 -1 1/2 lb okra
1 lemon, juice of

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From blueapron.com


ADULT WET DOG FOOD CUTS IN GRAVY BEEF, LAMB, CHICKEN, AND ...
Real beef, lamb, chicken, or turkey is the first ingredient in these delicious wet dog food recipes. These grain-free* dog food trays are made with ingredients that serve a precise purpose. These NUTRO™ recipes are made with non-GMO ingredients* and have no chicken by-product meal, corn, wheat, or soy, and no artificial flavors, colors, or preservatives. Plus, they’re made at …
From nutro.com


FROMMBALAYA - FROMM FAMILY PET FOOD
Frommbalaya™ Lamb, Vegetable, & Rice Stew Food for Dogs is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profiles for all life stages, including growth of large size dogs (70 lbs. or more as an adult). Available Sizes. 12.5 oz.
From frommfamily.com


WELLNESS LAMB & BEEF STEW CANNED DOG FOOD | BUY AT ...
Wellness Lamb & Beef Stew is a delicious, chunky, slow-cooked stew for dogs. It is a classic, home-style stew with tender cuts of meat, peas and potatoes. Specifications . Guaranteed Analysis. Crude Protein (min): 8.00%. Crude Fat (min): 4.00%. Crude Fiber (max): 1.00%. Moisture (max): 82.00%. 1047 kcal/kg or 371 kcal per 12.5.oz. can ME (metabolizable energy) …
From homesalive.ca


MOROCCAN LAMB AND BEEF STEW - GEORGIAPELLEGRINI.COM
Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit. Pour in enough stock to barely cover the meat and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours until tender.
From georgiapellegrini.com


BEEF AND LAMB STEW RECIPE: HOW TO MAKE IT - FOOD NEWS
Season the lamb and beef pieces and lamb chop (leave intact) all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. Halve and thinly slice 2 medium onions. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add one handful of the cut meat and sear until browned all over, about 5 minutes.
From foodnewsnews.com


POWERSTEW BEEF & LAMB FEAST WET DOG FOOD - ONLY NATURAL PET
Beef & Lamb, Grain-Free Hearty Stew Dog Food for All Life Stages Only Natural Pet PowerStew Beef & Lamb Feast is a grain-free, legume free, hearty stew wet dog food. Featuring tender beef and lamb, along with a hydrating beef broth as the first three ingredients, this stew has a synergistic blend of protein and fat to support balanced energy levels and is complete and …
From onlynaturalpet.com


COUNTRY STEW WITH LAMB & BEEF DOG FOOD | BIL-JAC
Country Stew with Lamb & Beef Super Premium Food for Dogs Now you can feed your dog what he craves, Bil Jac Wet Dog Food with hearty chunks of meat and a savory taste. Country Stew with lamb and beef is a specially formulated recipe with high-quality meats, carrots, potatoes, vitamins and minerals to help promote health.
From bil-jac.com


GUINNESS LAMB STEW RECIPE - FOOD NEWS
Easy Irish Lamb Stew is hearty classic Irish comfort food with tender lamb and stew veggies braised in a rich Guinness-beef broth. Ready in about one hour. Classic Beef Stew with a side of Dinner Rolls is the ultimate rustic, hearty comfort food. Try this lamb and Guinness Stew Recipe the next time you are craving a filling, classic one-pot meal. Instant Pot Irish Stew is the real …
From foodnewsnews.com


LAMB STEW (IRISH STEW) RECIPE - FOOD NEWS
Tags Irish Lamb Side Stew Simmer Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Facebook . Prepare this traditional rich, thick Irish Stew recipe on the stovetop or in the slow cooker for a hearty and delicious comfort food dinner! Perfect for St. Patrick's Day or a regular …
From foodnewsnews.com


LAMB STEW RECIPES - BBC FOOD
Hearty and flavourful lamb stew recipes to warm you from head to toe. Lamb stew is fairly foolproof because it's very hard to overcook. Let time do …
From bbc.co.uk


WELLNESS HOMESTYLE STEW LAMB & BEEF ... - WELLNESS PET FOOD
Wellness® Lamb & Beef Stew Dog Food is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profiles for growth & maintenance except for growth of large size dogs (70 lb. or more as an adult). Feeding Guidelines. The amount of food your dog requires depends on age, activity level, breed and environment. Always provide access to clean, fresh …
From wellnesspetfood.com


SIMPLE LAMB STEW RECIPE - LOVEFOOD.COM
Pour in the wine, crumble in the beef stock cube and add the paprika. Peel the carrots and slice (about 2cm slices), and then add to the pan with the whole potatoes. Throw in the fresh thyme and rosemary and add a little more than 500ml water. Bring to the boil and then reduce the heat to a gentle simmer for 30 minutes.
From lovefood.com


IRISH LAMB OR BEEF STEW RECIPE - FOOD NEWS
Season the lamb and beef pieces and lamb chop (leave intact) all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. Halve and thinly slice 2 medium onions. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add one handful of the cut meat and sear until browned all over, about 5 minutes.
From foodnewsnews.com


ONE POT STEWS - BRAISED BEEF & LAMB STEW WITH GREEN BEANS ...
Pet food quality standards ... We teamed up with a chef to make this chunky, hearty stew with ranch raised beef, grass fed lamb, green beans, sweet potatoes and a hint of thyme. It’s a complete meal or healthy mix-in that helps boost your pup’s health and happiness from the inside out. COMPLETE & BALANCED FOR PUPPIES & ADULT DOGS: Serve as a complete meal …
From thehonestkitchen.com


LAMB, CHICKPEAS AND BEEF STEW RECIPE - FOOD NEWS
No-sear Lamb or Beef and Chickpea Stew. Add the raisins and chickpeas to the stew. Gently stir so some of the chickpeas are submerged in the liquid. Cover and return to the oven. Continue cooking for 30 minutes, or until the lamb is very tender and easily pierced with a fork. If necessary, continue cooking for 30 minutes more until the lamb is tender. Turkish Lamb Stew …
From foodnewsnews.com


BEEF STEW RECIPE - MARCIA KIESEL | FOOD & WINE
Add the thyme, tomatoes, carrots, bay leaf, spice bag and stock and bring to a boil. Cover partially and simmer over low heat until the meat is tender, about 1 1/2 hours. Let cool, then ...
From foodandwine.com


POWERSTEW BEEF & LAMB FEAST SINGLE CAN WET DOG FOOD | ONLY ...
Beef & Lamb, Grain-Free Hearty Stew Dog Food for All Life Stages. Only Natural Pet PowerStew Beef & Lamb Feast is a grain-free, legume free, hearty stew wet dog food. Featuring tender beef and lamb, along with a hydrating beef broth as the first three ingredients, this stew has a synergistic blend of protein and fat to support balanced energy levels and is complete …
From onlynaturalpet.com


EASY LAMB STEW MEAT RECIPES - THERESCIPES.INFO
Lamb Stew - Allrecipes new www.allrecipes.com. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.
From therecipes.info


BEEF STEW RECIPES - BBC GOOD FOOD
33 Recipes. Warm up with one of our comforting beef stew recipes. Choose from slow-cooked beef casseroles, stroganoffs or beef bourguignon for a winning family meal. Try these beef stew dishes, then check out our main collection of beef recipes and family slow cooker dishes. Showing items 1 to 24 of 33.
From bbcgoodfood.com


SCOUSE (FOOD) - WIKIPEDIA
Scouse (food) Scouse is a type of stew, typically made from chunks of meat, usually beef or lamb, potatoes and onion. It is particularly associated with the port of Liverpool, which is why the inhabitants of that city are often referred to as " scousers ". The word comes from lobscouse, a stew commonly eaten by sailors throughout northern ...
From en.wikipedia.org


BEEF & LAMB RECIPES ARCHIVES - TATYANAS EVERYDAY FOOD
Beef & Lamb Recipes. Easy beef and lamb recipes for everyday cooking! From steaks and roasted meat, to stews, pasta and braised meats, there’s something for everyone! Favorite Ukrainian Dinner Recipes. Caramelized Onion Bacon Cheeseburgers (video) Grilled Flank Steak Salad with Corn (video) Garlic & Herb Roasted Rack of Lamb (video) Classic Shepherd’s Pie …
From tatyanaseverydayfood.com


STEW - WIKIPEDIA
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood.While water can be used as the stew-cooking liquid, stock is …
From en.wikipedia.org


SLOW COOKED IRISH LAMB STEW - SIMPLY DELICIOUS
Succulent lamb cooked in a rich gravy flavored with thyme and Guinness, makes this Irish lamb stew the perfect comfort food served with mashed potatoes. If soft, succulent lamb cooked in a rich Guinness and red wine gravy with potatoes and carrots seems like your kind of thing, you’ve come to the right place. And may I just say, you have excellent taste. …
From simply-delicious-food.com


HOMEMADE BEEF AND LAMB MEATBALLS IN 2022 | TYPICAL SPANISH ...
Jan 24, 2022 - Traditional stew of homemade beef and lamb meatballs in tomato sauce and aromatic herbs. Typical Spanish food. Jan 24, 2022 - Traditional stew of homemade beef and lamb meatballs in tomato sauce and aromatic herbs. Typical Spanish food. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


IRISH BEEF & LAMB STEW RECIPE - RELUCTANT ENTERTAINER
Heat oven to 250°. 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 ...
From reluctantentertainer.com


IRISH PUB LAMB STEW | KITCHN
Lamb benefits from a slow-and-low simmer, so I pop my stew in the oven and bake it until the lamb is just starting to get tender, about an hour-and-a-half. Then I check it, breathe in the delicious steam, and skim off any fat that floats to the surface. I sprinkle in the waxy potatoes, then put the pot back in the oven with the lid askew to let some of the moisture escape, which …
From thekitchn.com


FOOD WISHES VIDEO RECIPES: BEEF AND BARLEY STEW – COLD ...
I cooked the beef shanks for 25 minutes using a natural pressure release, then removed meat/added the barley and cooked for 16 minutes with a second natural pressure release. The resulting product was more soup-like than stew-like so in future I will probably limit the liquid to 3 cups rather than 4 for this recipe. I also have a sneaking ...
From foodwishes.blogspot.com


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