Spring Stew

Peas, parsnips and mustard greens make this delicious stew fresh and yummy.

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Spring Stew
Peas, parsnips and mustard greens make this delicious stew fresh and yummy.
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6897 calories
516 g
2041 g
207 g
690 g
63 g
5700 g
3568 g
157 g
0 g
116 g
Nutrition Facts
Serving Size
5700g
Servings
6
Amount Per Serving
Calories 6897
Calories from Fat 1856
% Daily Value *
Total Fat 207g
319%
Saturated Fat 63g
317%
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 89g
Cholesterol 2041mg
680%
Sodium 3568mg
149%
Total Carbohydrates 516g
172%
Dietary Fiber 130g
522%
Sugars 157g
Protein 690g
Vitamin A
2264%
Vitamin C
878%
Calcium
159%
Iron
416%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 2 tablespoons canola oil
  2. 5 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder, plus bones – OR – 5 pounds shrot risb cut into 1 & 1 1/2-inch cubes.
  3. Kosher salt and freshly ground black pepper
  4. 2 medium yellow onions, peeled, halved and cut into 1/2-inch thick slices
  5. 12 cloves garlic, peeled, plus 2 for toasting, divided
  6. 1 tablespoon dark brown sugar
  7. 12 small parsnips, washed and thoroughly peeled
  8. 12 small carrots, washed and thoroughly peeled
  9. 1 cup dry vermouth
  10. 2 bay leaves
  11. 1/4 cup smooth Dijon mustard
  12. 2 quarts beef or lamb stock
  13. Olive oil, for toasting
  14. 1 baguette, sliced
  15. 2 cups curly mustard greens, washed, dried and torn into bite-size pieces, optional
  16. 1 cup shelled peas
What you do
  1. Preheat the oven to 325 degrees F.
  2. Heat a Dutch oven over high heat and add the oil.
  3. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the meat, in a single layer, in the hot oil.
  4. Brown the meat on all sides.
  5. Remove the meat and transfer it to a medium bowl.
  6. Stir in the onions, garlic, and brown sugar. Season with salt and pepper, to taste, and cook for 2 to 3 minutes.
  7. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes.
  8. Add the vermouth, bay leaves, mustard, browned meat, lamb bones, and stock.
  9. Stir to combine and put the pot in the center of the oven, uncovered.
  10. Cook until the meat is tender when pierced with the tip of a knife, about 1 to 1 1/2 hours. If the liquid starts to reduce too much, add water, as necessary.
  11. Just before serving, put a large cast iron pan over medium-high heat and coat it with olive oil.
  12. Once heated, add the remaining garlic cloves and the sliced bread and toast on both sides.
  13. Remove the toast from the pan and set aside.
  14. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce and remove the bones.
  15. Taste for seasoning.
  16. Stir in the mustard greens and peas, if desired.
  17. Serve immediately.
Beta Nutrition
calories
6897
fat
207g
protein
690g
carbs
516g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/