Easy Farmhouse Lamb Stew With Vegetables Recipe

Name: Easy Farmhouse Lamb Stew With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
The 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!
2
Heat a large pot, and add a generous film of oil. Heat the oil well.
3
In 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.
4
Add 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.
5
Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage.
6
Now add all the vegetables, and stir the lot.
7
Cut 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.
8
The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable).
9
As 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.
10
Then 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.
11
If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced.
12
If the opposite, and the sauce is not all that much, keep the lid on.
13
Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use.
14
In the meantime, prepare either potatoes, rice or polenta to your taste.
15
And 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 -- .

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Easy Farmhouse Lamb Stew With Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Farmhouse Lamb Stew With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions