Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves
Directions
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.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #LambStewWithSpringVegetables
Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
EASY LAMB WITH BELL PEPPERS RECIPE | LAMB RECIPE | LAMB STEW RECIPE
How to cook the easiest lamb recipe with bell peppers for the family, this lamb stew recipe is so rich in flavor and so tender and delicious perfect for dinner or that Sunday family lunch.
INGREDIENTS
800G OF LAMB SHANK
1/2 OF BIG YELLOW BELL PEPPER
1/2 OF A RED BELL PEPPER
3/4 OF A MEDIUM ONION
11 SPRIGS OF FRESH THYME, 2 SPRIGS OF ROSEMARY, 2 LEAVES OF SAGE, BIND TOGETHER
2 TBSP OF BUTTER
2 TBSP OLIVE OIL
1/2 TBSP SUGAR
1 1/2 TSP SALT (ADJUST TO YOUR TASTE)
1 TBSP WORCESTERSHIRE SAUCE
3 MEDIUM MINCED CLOVES OF GARLIC
1 TBSP SWEET CHILLI
1 TSP SWEET PAPRIKA
1/2 TSP BLACK PEPPER
3/4 TSP BASIL
2 CARDAMOM
1 STAR ANISE
200G TOMATO PULP
500ML HOT WATER
#LAMBSTEW#STEW#LAMB#MUTTON#COOKING
Lamb Stew (Italian Style) Recipe - Lamb Recipe -Ya'Eat Lamb? YaEat
Today we will be making a #LambStew #ItalianStyle #Recipe.
This Lamb Stew recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy #ItalianLambStew recipe that is sure to be a hit in your house. Join us for Episode-35 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. YaEat.tv #ComfortFood
????️ PRINT THIS RECIPE
coming soon ????️
???? HELP SUPPORT OUR CHANNEL AS A PRODUCER | DONATE AND RECEIVE A PRODUCER CREDIT ????
???? VENMO | @YAEAT
???? $5 DONATION - PRODUCER CREDIT 10 EPISODES | YOUTUBE AND FACEBOOK
???? $10 DONATION - PRODUCER CREDIT 25 EPISODES | YOUTUBE AND FACEBOOK
???? CHECK OUT OUR AMAZON STORE ????
???? FOLLOW YA'EAT ????????
???? ????????
???? ????????
???? ????????
???? ????????
???? ????????
???? ????????
???? ????????
On the Ya'Eat cooking channel, we feature Italian and Seafood recipes.