1/5 Photos of Easy Farmhouse Lamb Stew With Vegetables
2 hrs 15 mins
So basic, so simple, so tummy-warming on a cold night! The meat does need long, slow cooking, but you don't have to stand over it. This is the time-honored way of making a typical stew. I'm sure it's ideal for a crockpot, but not having one, I can't give directions for use! This is ideal for using up those bits of fresh veggies lurking in your fridge waiting to go bad! It can be made a day ahead, cooled and refrigerated, and warmed up again, as flavour will improve. Can also be made early in the day, pulled aside, and heated up again for dinner that night. I use lamb by preference, but naturally beef can be used as well.
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Units: US | Metric
- 1 1/4-1 1/2 lbs lamb, stewing pieces (neck or shank or other meaty bits)
- 2 lbs vegetables, mixed (onion must be used, and add chopped bell peppers, zucchini, sweet potato, carrots and any bits you w)
- 5 tablespoons flour
- oil (for frying)
- 3 teaspoons seasoning salt (BBQ, etc.)
- 14 ounces tomatoes (1 tin, with juice)
- 1/2 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, chopped and crushed
- 1 hot pepper, seeds and ribs removed, finely chopped or 1/2 teaspoon Tabasco sauce
- 1/2 cup dry red wine
- 1The vegetables you intend to use should be peeled and cut into chunks or rounds, and be ready. I have not included this in the prep. time!
- 2Heat a large pot, and add a generous film of oil. Heat the oil well.
- 3In the meantime, put the flour in a small bowl and dip each piece of meat in the flour. Don't worry if some have barely anything on them -- just see that the largest pieces are lightly coated.
- 4Add to the hot oil. Do it in two batches. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork, and then add the rest of the meat. It is NOT vital that they all brown.
- 5Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage.
- 6Now add all the vegetables, and stir the lot.
- 7Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar, Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden spoon or long-handled fork.
- 8The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable).
- 9As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let stew simmer for at least 45 minutes to 1 hour.
- 10Then taste the sauce: it is almost sure to need more salt or seasoning. You could add fresh herbs, or a tasty seasoning, as you like.
- 11If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced.
- 12If the opposite, and the sauce is not all that much, keep the lid on.
- 13Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use.
- 14In the meantime, prepare either potatoes, rice or polenta to your taste.
- 15And do make a green salad. And open a bottle of red wine while you have a slug of the open bottle you used in the stew -- .
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Nutritional Facts for Easy Farmhouse Lamb Stew With Vegetables
Serving Size: 1 (157 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 304.5
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 5.8 g
- Cholesterol 75.0 mg
- Sodium 105.5 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 1.7 g
- Sugars 4.3 g
- Protein 22.2 g
The following items or measurements are not included: