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Minestrone Lamb Stew recipe

Minestrone Lamb Stew recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Minestrone

Full flavoured lamb stew made in the slow cooker with Heinz Minestrone Soup. I wanted to create a comforting dish to prepare ahead that was simple and tasty - Heinz Soup is a store cupboard favourite which offered an easy solution.

Northamptonshire, England, UK

2 people made this

IngredientsServes: 4

  • 2 onions, chopped
  • 500g diced lamb
  • salt and black pepper to taste
  • 1 tin Heinz Minestrone Soup
  • 1 packet dumpling mix (optional)
  • macaroni pasta to serve

MethodPrep:5min ›Cook:8hr ›Ready in:8hr5min

  1. Heat a fry pan with a little oil and pan fry the onions until softened.
  2. Turn the slow cooker on to low. Add the lamb, seasoning and onions. Add approx 125ml water and cook on low for 7 hours.
  3. An hour before serving add the soup, mix well and continue to slow cook for another hour.
  4. Serve in a bowl with pasta, dumplings and crusty bread to mop up the juices.

Serving note

This will serve 4 with the dumplings and bread or 2 hungry people without the dumplings and bread.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Very easy and very tasty. I used lamb steaks which I cut into thirds and served with rice and mixed veg. Definitely cook this one again!-19 Apr 2015

Crock Pot Lamb Stew Recipe

This recipe was adapted from our 1975 edition of the Rival Crock Pot Cooking cookbook. Not sure if it came from my wife’s mom or my mom or we found it at a book fair but it’s filled with more than “300 recipes especially for the original Crock-Pot slow cooker.

Just to clear up the name, Crock-Pot is a trademark name given to a slow cooker developed by the Naxon Utilities corporation of Chicago and bought out by the Rival company in 1970.

If not familiar with a slow cooker, it is an electrical counter-top cooking appliance that lets you cook different types of foods at low temperatures for long periods of time. Perfect for braising tough cuts of meat but versatile enough to prepare desserts like bread pudding.

Lamb Stew Meat

Chefs tell me a beef chuck roast is the best cut of meat for making beef stew so I figure a lamb chuck roast would be best for lamb stew. Good luck finding a lamb chuck roast.

I tried my local butcher and two supermarkets and no one had one. My local butcher said he could special order me one but I needed it that day so I opted for a boneless leg of lamb that worked out well.

Lamb Stew Meat Tip – Don’t ever buy pre-cut cubes of lamb sold specially for lamb stew. For that matter, the same holds true for beef for beef stew.

These cubes come from trimmings of other cuts of meat and you have no idea what you are getting. Not that the meat is bad, but it may not be consistent and come from different parts of the animal resulting in some interesting tastes or texture.

Whatever cut you purchase, be sure to trim most of the fat off it. The leg of lamb we used needed had a lot of fat that needed to be removed but that’s OK, the final results were much better.

You may even have to buy a bigger cut of meat to allow for the extra trimming.


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 1010

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Lamb Stew with Mushrooms and Red Wine

Years ago, I fell in love with a lamb stew recipe from cookbook author, Ivy Manning. Her recipe for Guinness Irish Stew became one of my March menu staples. I’ve made her recipe, overflowing with tender cubes of lamb and a medley of roasted root vegetables, nearly every year since she originally published it on her website. But after my Hashimoto’s diagnosis, when I pulled the sheet out of my recipe binder, I had to pause. Beer and flour were two of the key ingredients. Both contain gluten.

When it comes to pursuing a thyroid-friendly diet, gluten is the #1 no-no. The gluten-thyroid connection is so strong that many experts recommend across-the-board gluten elimination for anyone with an autoimmune thyroid condition like Graves’ or Hashimoto’s.

Avoiding gluten is important because the molecular protein structure is nearly identical to that of the thyroid. Eating it can trick the immune system into triggering and worsening its attack on the thyroid gland. Gluten also increases intestinal permeability, which is linked to autoimmune disease. (Source: “The Gluten, Gut, and Thyroid Connection” by Dr. Amy Myers)

As I scanned the list of ingredients in Ivy’s recipe, I decided to figure out a way to renovate this beloved family favorite in a way that we could eat without guilt, compromise, or side effects. I couldn’t be happier with the results. Enjoy!

Minestrone Lamb Stew recipe - Recipes

June 30, 2008 at 12:27 pm · Filed under Foodie and tagged: Minestrone, recipes, soup, soup recipes

So this is a winter warmer soup, I call it a minestrone, whatever it’s called you will enjoy it.

1 chicken breast or 300g lamb
400g diced tomatoes
Parsley, basil, pepper, salt, other herbs to taste, finely diced
1 medium onion finely diced
70mL of Balsamic Vinegar
400g mixed beans
400g pumpkin (approx. 1/4 of a butternut pumpkin) sliced into 2cm cubes
2-3 medium-sized potatoes
200g corn kernels (with chicken) OR
200g peas (with lamb)
375mL Chicken or Beef Stock
3 tbsp flour

  1. Prepare a large deep sauce pan, with a healthy dollop of olive oil. I use a pasta cooker, minus the insert
  2. Add the finely chopped herbs, and diced onion. Turn onto a low-medium heat
  3. Dice the meat into 1-2cm cubes, and add to the pan, searing until sealed
  4. After the meat is sealed, add a cup of water. I used filtered tap water. And stir for 5 minutes, vigorously or until simmering
  5. Add the potato cubes and half of the diced tomatoes, and the Balsamic Vinegar
  6. Add the stock, then stir and simmer or medium heat for 20 minutes
  7. Keep adding water in small quantities, and mix in corn kernels or peas, with the remaining tomatoes
  8. Taste and season with salt and pepper to taste. Add the flour now. I also like to add a little paprika or cayenne pepper and some chilli flakes, but this is optional
  9. Simmer for 20-30 minutes or until potatoes are cooked until soft, adding water at various stages.

Serve the soup piping hot with bread, and fresh cheese.

There you have it a chicken or lamb minestrone… Perfect for keeping warm in colder climates, or in a Melbourne winter.

How To Make Lamb Stew In The Instant Pot

The first thing you want to do is brown the meat on the highest saute setting on the instant pot. This will take about 6-8 minutes and will add serious depth of flavor to the stew, especially when the Moroccan spice rub sears into the lamb. Take the lamb out of the instant pot and start cooking the veggies. The butternut squash will help make the stew rich and thick and is also a great winter time veggie.

After all the veggies have cooked for 15 minutes, add some red wine and let that reduce followed by some tomato paste. One of the biggest flavor bombs in this lamb stew comes in the form of a tea bag. I tested this recipe on the FlavCity Instagram a bunch of times and it was a hit. Fill an empty tea bag (you can by on Amazon using my link below) with one cinnamon stick, 1 crushed cardamom pod, 1 star anise, and 2 cloves. Seal the tea bag and drop it in the instant pot along with some sliced apricots and beef stock.

Set the instant pot to pressure cook on high for 30 minutes and the hard work is done. Think about all of the flavor inside that pot. You just know it is gonna be magical when it’s done.

Real Stew : 300 Recipes for Authentic Home-cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Stroganoff, Goulash, Chowder, and Much More

The Best Stews in the World is organized by predominant ingredient--beef veal pork lamb poultry, goat, and rabbit mixed meats fish and shellfish and vegetables. The recipes are easy to follow, the techniques are straightforward, the narrative is rich with the history and tradition of each stew, and, most important, the rewards are plentiful and satisfying.

When you think of comfort food, when you think of hearth and home, when you think of good cooking, you are undoubtedly thinking of a stew.

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Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More

Culinary historian Wright (The Mediterranean Feast) here offers an impressive exploration of stews-that comfort food found in one guise or another in almost every culture, from the Cordoban Farmer's . Читать весь отзыв

Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More

Culinary historian Wright (The Mediterranean Feast) here offers an impressive exploration of stews-that comfort food found in one guise or another in almost every culture, from the Cordoban Farmer's . Читать весь отзыв


Place lamb chunks into a large bowl, sprinkle with flour, and toss to coat the meat well, reserving any leftover flour for thickening in step 5.
Heat fat in a large skillet and fry the meat in a single layer, using tongs to turn over meat until browned on all sides.
Transfer browned meat to crockpot.
Peel and chop onions peel and mince garlic and ginger zest 1⁄2 lemon. Add onions, garlic, ginger, spices, salt, and lemon zest to the pan and sauté until the flavors are well combined, scraping the browned bits from the bottom of the pan.
Add chicken stock and simmer until a roux (thick sauce) forms. Sprinkle in additional flour to thicken if necessary.
Pour onion/sauce mixture into the crockpot.
Peel and cube potatoes and cut carrots into 1 inch chunks.
Top with potatoes and carrots.
Set to low and cook for 6-8 hours (until meat is very tender).
Stir in cilantro, parsley, and olives, and a squeeze of lemon before serving.

Saute ground meat until browned. Remove meat and strain out grease, leaving 2 Tbsp grease to sause onions. Saute onions over med/low heat to release the sugars in the onions, return the meat to the skillet, reheat throughly and then transfer to crock pot. Add Minestrone, Ranch Beans, Diced Tomatoes, Rotel and V-8. Let cook on low for 8 hours or on high for 4 hours. You can alter the spice of the dish by selecting spicy Ranch Beans or Spicy Rotel. You can also alter the amout of sodium by selecting no sodium tomatoes. Before serving, taste and add salt and pepper as needed. We serve this soup topped with grated cheese.

The more this cooks in the crock pot, the better the flavors meld. You can't make a mistake with this dish, and can add any seasonings you want to "tweek" it to your liking. Enjoy!

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

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