EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
Classic North England Beef Stew with Suet Dumplings
How to Make Beef Stew with Dumplings. It's easy to make and tastes great. When there's a chill in the air and frost on the windows, try this dish to warm you up quickly.
Braised Beef and Herb Soup Recipe
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Niu (牛) is beef. Pahu (扒烀) means braised until tender in Yunnan dialect. This is a Yunnan-style braised beef soup. Yunnan is a special province, it has the largest number of ethnic minorities so there are lots of different cultures here. It borders Myanmar, Vietnam, and Laos; It is connected with Thailand and Cambodia through the Lancang Mekong River. With lots of catering collisions, Yunnan developed a complex, tropical, and interesting cuisine.
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INGREDIENTS
To make the beef soup
2 kg of tough cuts of beef (beef honey cone trips, beef tendon, beef ribs, beef meat, beef bones)
2-3 liters of water
2 inches of ginger, sliced thinly
2 scallions, cut into stocks
1 cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
4 bay leaves (Amazon Link -
2 tsp of white peppercorns (Amazon Link -
To complete the soup
10-15 cloves of garlic, diced
1 inch of minced ginger, diced
2 scallion, diced
2 shallot, diced
5-8 Thai bird-eye chili, diced
2 stalks of celery, diced
1/3 cups of diced mint leaves
5-6 culantro leaves, diced
5-6 cilantro leaves, diced
Lime juice from 2-3 limes, taste and adjust
2 tsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of salt or to taste
INSTRUCTIONS
Fill a big pot with water and add the beef. Bring it to a boil. Skim off the scum. Any tough beef cuts will work good for this recipe. Do your best to collect multiple cuts of beef so you can have different textures and flavors in one pot.
Put the following aromatics and spices into a spicy bag: ginger slices, scallion stalks, cinnamon stick, star anise, bay leaves, and white peppercorns.
Transfer the beef into a clean pot then add 2-3 liters of water. Add the spice bag. Bring it to a boil. Simmer on low heat for 1.5 hours.
Finely dice the garlic, ginger, scallion, shallot, celery, Thai bird-eye chili, mint, Culantro, and cilantro. Squeeze the juice from a few large-size limes. If you can not collect all these herbs, it is ok to use other kinds of herbs you like.
Remove all the beef from the pot and leave the broth behind. Discard the bones and the spice bag. Cut the beef into bite-size pieces.
Put the beef meat back into the clay pot. Bring it to a boil again. Add all the herbs along with the Sichuan peppercorn powder and salt to taste.
Add the lime juice gradually and taste to adjust the flavor.
Videography / Editing by Austin Schargorodski -
Minced Beef herb soup
Enjoyed at Hmong parties but also Great for simple dinner. Easy and simple dish for all to enjoy. This recipe makes about 6 servings.
I’M A SIMPLE HOME COOK FOR MY KIDS AND FAMILY AND FRIENDS...I DON’T USE MEASUREMENTS FOR SEASONINGS... IT’S ALL TO TASTE AND SMELL. THESE RECIPES ARE RECORDED FOR MY KIDS FUTURE REFERENCE AND TO KEEP OUR FOOD ALIVE AND THRIVING. EVERYONE HAS THEIR OWN STYLE & VERSION, THIS IS MINE. THANK YOU FOR WATCHING. LIKE, SHARE & SUBSCRIBE. ENJOY!!! WISHING YOU ALL HEALTH, HAPPINESS AND SUCCESS.
I do not own any of the songs in this video. This is purely made to teach others how I cook Asian dishes.
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Beef Stew - 炖牛肉
Recipe at:
This is another one-pot wonder that you absolutely can't go wrong with! Beef chuck is the one of the most underrated cut of meat. It can taste tough when not cooked long enough but it’s very flavourful yet easy on the wallet.
Cooked till fork tender but not falling apart. The addition of vegetables and herbs also adds a tinge of natural sweetness and depth of flavours to the stew! You can even add in a cup of red wine or throw in your favourite herb to elevate the flavours.
#themeatmensg #simple #delicious #onepotwonder #beef #tender
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Hearty Beef Stew with Herb Dumplings by Dan & Steph
Tuck into Dan & Steph’s Hearty Beef Stew with Herb Dumplings (RECIPE BELOW) for a winter warmer the family will love. It’s a filling dinner option that's bursting with rich flavour.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Hearty Beef Stew with Herb Dumplings
Recipe by Dan & Steph
Serves 4
Prep 20 mins (+ resting time)
Cooking 3½ hours
500g Coles Australian No Added Hormones Gravy Beef, cut into into 5cm pieces
50g plain flour
1-2 tbs olive oil
4 cups (1L) salt-reduced beef stock
1-2 tbs tomato paste
1 tbs balsamic vinegar
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1kg pkt Coles Australian Soup Starter Pack, coarsely chopped
½ bunch flat-leaf parsley stems, chopped
5 thyme sprigs, leaves picked
Chopped flat-leaf parsley, extra, to serve
Dumplings
2 cups (300g) self-raising flour
½ bunch flat-leaf parsley leaves, chopped
5 thyme sprigs, leaves picked
2 egg yolks, lightly whisked
2 tsp olive oil
1. Preheat oven to 150˚C. Place the beef and flour in a large bowl. Toss to combine. Heat the oil in a large flameproof casserole pan over high heat. Cook the beef, in batches, until browned all over. Transfer to a plate.
2. Return beef to the pan with the stock, scraping the browned bits from the bottom of the pan. Add the tomato paste and vinegar and stir to combine. Reduce heat to medium. Add the onion, garlic and vegetables from the soup pack. Stir to combine. Bring to the boil. Add the parsley stems and thyme and stir to combine. Cover and bake for 2½ hours.
3. Meanwhile, to make the dumplings, place the flour in a large bowl. Season with salt and pepper. Add the parsley, thyme, egg yolk and oil and stir until just combined, adding just enough cold water to bring the dough together.
4. Divide the dough mixture into 8 even portions and arrange over the beef mixture. Cover and bake for 30 mins or until the beef is tender and the dumplings are cooked through. Set aside for 20 mins to rest.
5. Divide the beef stew and dumplings among serving plates. Sprinkle with extra parsley to serve.
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