Leftover Lamb Stew Easy Midweek Meals and More by Donna Dundas
Preheat the oven to 300 degrees F (150 degrees C). Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
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Prepare the meat and stew base: In a large Dutch oven over medium heat, brown and crisp the bacon pieces for 3 to 4 minutes. Then, turn off the heat, transfer the bacon to a large bowl, and reserve the bacon fat in the Dutch oven. Season the lamb meat cubes with salt and black pepper to taste. Add the lamb into the Dutch oven with the bacon fat.
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Combine the flour, salt, and pepper in a bowl. Toss the lamb cubes until they are completely coated. Add the lamb in one layer, turning and cooking until it's browned on all sides. Transfer to the slow cooker. Add the onions to the pan and sauté until softened, if needed add more butter to the pan.
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Instructions. In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tablespoon olive oil over medium heat until shimmering but not smoking. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper.
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Add the lamb and a good pinch of salt and pepper. Pour in the wine, stir and bring to a simmer. Simmer for 3-5 minutes, stirring often. Add the chopped vegetables and potatoes. Pour over the stock and add extra water until the ingredients are covered. Add the bay, rosemary and tomato puree and stir well.
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Add lamb cubes to a large bowl, then add salt, pepper, and ½ of the flour. Toss to coat the lamb. Preheat the Instant Pot on the Saute setting, High heat. Once preheated, add olive oil. In two batches, place lamb meat in the pot and sear on each side until lightly golden. Remove from lamb from the pot and set aside.
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How to Make Leftover Lamb Stew. Step 1 - First, assemble the ingredients. Heat oven to 180°C (Fan) / 350°F (Fan) / Gas Mark 5. Step 2 - Prepare the potatoes by chopping larger new potatoes in half, or if using older, larger potatoes, peel and chop into 2 cm pieces. Parboil the potatoes in salted water for 10 minutes.
Quick and Easy Leftover Roast Lamb Stew
Leftover Lamb Stew. Like many braised dishes and stews, lamb stew tastes even better the next day once the flavors have had time to further develop. Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of water or broth to prevent scorching. The rich stew also freezes extremely well for 2 to 3.
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Brown lamb in Dutch oven in oil over medium-high heat, ~10 mins total, transfer to a plate. Drain fat if necessary, leaving just enough to coat the pan. Reduce heat, add onions and some salt, cook until soft, about 5-8 minutes (maybe less if this onion is grated). Add spices and cook until fragrant, about 2 minutes.
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Cook the lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then remove to the same plate with bacon. 3. Add diced onion and sauté 2 minutes. Add garlic and sauté another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze.
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Season lamb with salt and pepper. Add oil and lamb to a large skillet over medium-high heat. Cook until lamb is browned on all sides, then transfer to crock pot. Add onions, carrots, and celery to skillet and cook until onions are translucent. Deglaze pan with 1 cup beef broth, scraping up any browned bits.
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Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate. Step 2 In the same pot, cook onion, carrots, and celery until soft, 5 minutes.
Leftover Roast Beef Stew (Quick & Easy!)
Instructions. Add all ingredients to a large soup pot with your cooking fat and cook on low to medium heat until translucent. Add garlic, spices, and the tomato paste and cook for an additional 10 minutes. Add the lamb meat and bone broth and stir together. Toss in your bay leaf and simmer covered on low to medium heat for 30 minutes.
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4. Leftover Lamb Stew. Nothing's more comforting on a winter night than soups and stews. This hearty lamb broth brings together garlic, celery, carrots, potatoes, and herbs like oregano and thyme. It's so rich and satisfying, you'll want to eat it all the way through spring, summer and fall. 5.
Leftover Lamb Stew Easy Midweek Meals and More by Donna Dundas
Saute until they start to caramelize and onions are soft, about 6 to 7 minutes. Add flour, salt, and pepper. Stir and cook for 2 minutes. Add stock to the pan and stir, working any bits off the bottom of the pot. Add leftover roast lamb and all remaining ingredients (except parsley) and stir.
This leftover lamb stew is a rich, economical and filling dish that
Step 4: Add the leftover lamb. Once the vegetables are cooked, add the dice cooked lamb and frozen peas. Cook for a further 5 minutes or until the peas are cooked and the lamb is warmed through. Taste your stew and adjust the seasoning add salt and pepper to suit your tastes.
