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LAMB and BEEF STEW

LAMB and BEEF STEW

LAMB AND BEEF STEW

As winter is slowly making its way, I thought it would be right to share this rich lamb and beef stew recipe with you all. Stews are great to serve in colder months! We love some steamed rice with our lamb and beef stew. Although the ingredients may take some time put together, the cooking part is fairly easier and the resulting dish is absolutely worth it all. 

You don’t really need leaner cuts of meat for the stew. The cheaper the cut the better it is suited for stews rather than the leaner cuts. However, once it is in the pot, it cooks itself. Time is what a stew needs. The longer you leave it to eat the tastier it becomes.

In this recipe, we have substituted Garlic with Garlic Chives, Potatoes for Turnip, and Onions for Leek. Garlic chives give out an amazing aroma that adds more flavor to the dish. Potatoes aren’t a good vegetable to freeze, so we have changed with turnips which have a similar texture and better to freeze if you desire. We prefer Leeks rather than brown onions as they are a lot sweeter and have a better flavor, but to each their own.

Stews always taste better the next day after it is cooked and even better a few days after that. We love to make a batch and freeze it.

Lamb and Beef stew also goes well with mashed vegetables (Potato/ Pumpkin/Sweet Potato/ Carrot) or steamed rice cooked in beef stock.

Now let’s get to the recipe in detail!

Lamb and beef stew

 

What ingredients do you need to make Lamb and Beef stew?

500gm Diced Lamb

500gm Diced Beef

1 Cup Plain Flour

10 Button Mushrooms sliced thinly

1 Large Celery stick sliced in halved and thinly

1 Large Carrot sliced in quarters and thinly cut

1 Leek sliced thinly or 1 Large Onion sliced thinly

1 Punnet Cherry Tomatoes

1 Cup of finely chopped Garlic Chives or 3 Gloves of Garlic finely cut

1 Turnip sliced in quarters and thinly cut or 1 large Potato thinly sliced into cubes

250ml Red Wine

250ml Beef Stock

250ml Water

1 Tin Tomatoes (400gm)

1 Tablespoon Sea Salt

3 Tablespoons of mixed herbs (Fresh Parsley, Rosemary and Dried Oregano)

1 Tablespoon Cracked Black Pepper

Ingredients Lamb and Beef stew 

Instructions to make Lamb and Beef stew

 

Step 1

Place all the meat into a colander and pour over all the flour and shake thoroughly. Discard any excess flour.

Step 2

In a heavy pot, add half of the olive oil and throw in half of the floured meat and cook until the meat is brown on the outside. You can cook the meat in batches rather than all at once because if you overfill the pot, the meat will not cook but rather steam in all the liquid it creates. Place this cooked meat in a bowl then add the second batch of the meat. Once the second batch has been done, add to the bowl with the first batch.

Step 3

Then, add the rest of the olive oil and then all the vegetables and cook for about 10 minutes, tossing them constantly. In about 10 minutes, take them out and put them into a bowl.

Step 4

The next step is to deglaze the pot.

Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and stews. When a piece of meat is roasted, pan- fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat.

In the pot add the stock and red wine and constantly scrap the bottom of the pot with a wooden spatula until all the residue is removed and incorporated into the liquid.

Lamb and beef stew steps-min
Step 5

Add all the browned meat, vegetables, tin tomatoes, mixed herbs, sea salt, and cracked black pepper. Mix together thoroughly and let it simmer on a low heat for about an hour. If the mixture looks dry add more water or beef stock and/or a combination of the two together. Constantly mix and stir the stew with the wooden spatula until you get the consistency you want. Your stew will be ready in about 1 and half hour.

Stews always taste better the next day after it is cooked and even better a few days after that. Lamb and Beef stew goes really well with mashed vegetables or steamed rice. Try the lamb and beef stew with mashed potato, pumpkin, sweet potato, etc.

 

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Lamb and Beef stew

May 5, 2021
: 8
: 30 min
: 1 hr 30 min
: 2 hr
: Medium

Delicious lamb and beef stew that goes well with mashed vegetables or rice.

By:

Ingredients
  • 500 gm Diced Lamb
  • 500 gm Diced Beef
  • 1 Cup Plain Flour
  • 10 Button Mushrooms sliced thinly
  • 1 Large Celery stick sliced in halved and thinly
  • 1 Large Carrot sliced in quarters and thinly cut
  • 1 Leek sliced thinly or 1 Large Onion sliced thinly
  • 1 Punnet Cherry Tomatoes
  • 1 Cup of finely chopped Garlic Chives or 3 Gloves of Garlic finely cut
  • 1 Turnip sliced in quarters and thinly cut or 1 large Potato thinly sliced into cubes
  • 250 ml Red Wine
  • 250 ml Beef Stock
  • 250 ml Water
  • 1 Tin Tomatoes (400gm)
  • 1 Tablespoon Sea Salt
  • 3 Tablespoons of mixed herbs (Fresh Parsley, Rosemary and Dried Oregano)
  • 1Tablespoon Cracked Black Pepper
Directions
  • Step 1 Place all the meat into a colander and pour over all the flour and shake thoroughly. Discard any excess flour.
  • Step 2 In a heavy pot, add half of the olive oil and throw in half of the floured meat and cook until the meat is brown on the outside. You can cook the meat in batches rather than all at once because if you overfill the pot, the meat will not cook but rather steam in all the liquid it creates. Place this cooked meat in a bowl then add the second batch of the meat. Once the second batch has been done, add to the bowl with the first batch.
  • Step 3 Then, add the rest of the olive oil and then all the vegetables and cook for about 10 minutes, tossing them constantly. In about 10 minutes, take them out and put them into a bowl.
  • Step 4 The next step is to deglaze the pot. Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and stews. When a piece of meat is roasted, pan- fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat.
  • Step 5 In the pot add the stock and red wine and constantly scrap the bottom of the pot with a wooden spatula until all the residue is removed and incorporated into the liquid.
  • Step 6 Add all the browned meat, vegetables, tin tomatoes, mixed herbs, sea salt, and cracked black pepper. Mix together thoroughly and let it simmer on a low heat for about an hour. If the mixture looks dry add more water or beef stock and/or a combination of the two together. Constantly mix and stir the stew with the wooden spatula until you get the consistency you want. Your stew will be ready in about 1 and half hour.
  • Step 7 Stews always taste better the next day after it is cooked and even better a few days after that. Lamb and Beef stew goes really well with mashed vegetables or steamed rice. Try the lamb and beef stew with mashed potato, pumpkin, sweet potato, etc.

If you tried this lamb and beef stew recipe, let us know in the comments below. 

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