Cast Iron Skillet Lamb Stew

by | May 24, 2019 | Cast Iron Skillet Recipes

Cast Iron Skillet Lamb Stew

This Cast Iron Skillet Lamb Stew is at once as flavorful as it is elegant. Combining tender lamb, stew vegetables. and a host of seasonings, brings traditional stew to the point of showing off. You'll want to bring out the elegant dishes to plate this one up.
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CourseMain Course
CuisineAmerican
KeywordLamb, Stew
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings4 servings
Calories466kcal

Ingredients

Main Ingredients

  • 2 lb Lamb Cut into 1 inch cubes. Fillet, shoulder, or leg
  • 1 strip bacon
  • 1 tablespoon Essence Recipe follows
  • 2 tablespoons olive oil Extra Virgin
  • 1/2 cup yellow onions slivered
  • 4 large red potatoes diced large
  • 1/2 cup baby carrots whole
  • 1 tablespoon minced garlic
  • 14.5 ounces stewed tomatoes 1 can, sliced
  • 1 tablespoon Herbs de Provence Recipe below
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 1 cup dry red wine
  • 3 cups Beef Stock Beef or lamb
  • 8 ounces fresh sliced mushrooms

Herbs de Provence

  • 1/4 Cup dried thyme
  • 1/4 cup dried majoram
  • 1/4 cup dried savory
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried lavender

Emiril's Essence

  • 2.5 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tabelspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Instructions

Stew

  • Season the lamb with Emiril's essence in a glass bowl. Mix by hand until meat is thoroughly seasoned.
  • Heat a 15 " cast iron skillet (or large dutch oven) with the until hot. Add bacon and cook till crispy. Drain bacon and eat for a snack. Add oil to the bacon drippings. Add meat and brown stirring the meat as needed. Remove to bowl with slotted spoon and set aside.
  • To the remaining oil in the pan, add onions, potatoes, and carrots. cook for a few minutes. Add garlic and cook for another minute.
  • Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a slow boil. Cook until the mixture reduces by half stirring to deglaze the pan. Add stock to the pan and return to a boil. Reduce heat to medium low, and add the lamb and mushrooms. Cover and simmer till the lamb is tender.
  • Adjust seasoning as necessary and ladle into serving bowls.

Herbs de Provence

  • Place all ingredients in an airtight plastic container and mix well.

Emiril's Essence

  • Place all ingredients in an airtight plastic container and mix well.

Notes

Nutrition Information

Nutrition Facts
Cast Iron Skillet Lamb Stew
Amount Per Serving
Calories 466 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 148mg49%
Sodium 798mg35%
Potassium 717mg20%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 51g102%
Vitamin A 2300IU46%
Vitamin C 4.1mg5%
Calcium 60mg6%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.