Beef and Lamb Stew
Beef and Lamb Stew is a main course that serves 12. One portion of this dish contains about 17g of protein, 12g of fat, and a total of 434 calories. For $1.68 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 9 hours and 20 minutes. It will be a hit at your Autumn event. This recipe from Taste of Home requires cornstarch, pepper, dried rosemary, and onions. 9 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a tremendous spoonacular score of 94%. Try Bamya ( Lamb or Beef and Okra Stew), Tas Kebap (A Greek Beef or Lamb Stew), and Croatian Lamb/Beef Stew With Green Peas for similar recipes.
Servings: 12
Preparation duration: 50 minutes
Cooking duration: 510 minutes
Ingredients:
1/2 cup dry red wine or beef broth
1 cup beef broth
1 pound beef stew meat, cut into 1- inch cubes
1 can (16 ounces) kidney beans, rinsed and drained
3 medium carrots, cut into 1/2-inch slices
2 cups fresh cauliflowerets
1 celery rib, thinly sliced
6 cups hot cooked brown rice
3 tablespoons cornstarch
1-1/4 teaspoons dried marjoram, divided
3/4 teaspoon dried rosemary, crushed, divided
1-1/2 teaspoons dried thyme, divided
1/2 pound medium fresh mushrooms, halved
2 tablespoons minced fresh parsley
4 garlic cloves, minced, divided
1-1/2 cups cut fresh green beans
1 pound lamb stew meat, cut into 1-inch cubes
1/2 cup olive oil
2 medium onions, thinly sliced
3/4 teaspoon pepper, divided
10 small red potatoes, halved
1-1/2 teaspoons salt, divided
2 teaspoons sugar
1/4 cup cold water
Equipment:
ziploc bags
slow cooker
Cooking instruction summary:
Directions In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice. Yield: 12 servings (3 quarts). Originally published as Beef and Lamb Stew in Taste of Home Everyday Slow Cooker & One Dish RecipesAnnual 2009, p37 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.
2. In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery.
3. Drain meat and discard marinade; add to slow cooker.
4. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top.
5. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
6. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened.
7. Serve with rice.
Nutrition Information:
covered percent of daily need
