Lamb stew with spring vegetables from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 99) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 19, 2023

    I also used beef and because turnips are a hard no in this house, I added some celery before the garlic & then later, some cubes of butternut squash from the freezer. I scaled it to 1 lb of meat (the perfect amount for 2), didn't need the butter/flour mixture for thickening and we both really enjoyed this stew.

  • snoozermoose on December 13, 2021

    This was a good stew. I subbed beef for lamb because lamb is outrageously expensive where I live. The technique is similar to her beef bourguignon, but we feel like her beef bourguignon is better.

  • jackiecat on January 26, 2019

    https://www.foodnetwork.com/recipes/ina-garten/lamb-stew-with-spring-vegetables-3642074

  • anya_sf on January 26, 2019

    I made the stew one day ahead. I used about 2 lbs precut stew meat (not sure if it was shoulder), which was all my butcher had. Mixed the flour with salt and pepper before tossing the lamb. Only added 1 tsp salt since I used canned broth. I used 12 oz turnips, quartered, since they seemed large, and frozen pearl onions, which I added at the end to help cool the stew. The stew did not need any extra thickening or salt. It was delicious! Served 5 hungry people.

  • Kojak on December 07, 2016

    Made with beef instead of lamb. One of the most delicious things I've ever made. There were fights over who got the leftovers.

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