Lamb Stew
Rated 5.0 stars by 1 users
Category
Soup
Servings
6-8
Prep Time
15 minutes
Cook Time
90 minutes
The lamb in this stew is so tender. You could serve this to any guest and they will love it.
Author:Audra Reddy
Ingredients
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3 lbs. boneless leg of lamb (have your butcher cut into 1 1/2" cubes)
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4 strips bacon, chopped into small strips
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1 1/2 teaspoon salt
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1 teaspoon freshly ground pepper
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1/4 cup all-purpose flour
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1 yellow onion, diced
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4 garlic cloves, minced
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1 1/2 cups good red wine
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1 lb button mushrooms, thickly sliced
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4 cups beef stock
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1 T. tomato paste
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2 bay leaves
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1/2 teaspoon dried thyme
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2 springs fresh rosemary
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1 1/2 lbs of small red or white potatoes, cut into half or quarters
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4 medium carrots, cut into thick rounds
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1/4 cup fresh parsley, chopped for garnish
Directions
Preheat oven to 325 degrees.
Using a 5 quart Dutch oven, saute chopped bacon until browned. Remove from pan and set aside.
Season lamb pieces with salt and pepper and toss with flour to coat. Into the same pan as the bacon, add the lamb pieces and cook until browned. Transfer to the same dish with the bacon.
Add your chopped onion to the pan and cook until onion is browned, about 5 minutes. Add minced garlic and cook for another minute. Poor in red wine and scrape the bottom of pan to release all the bits of goodness. Add the sliced mushrooms and cook for 5 minutes.
Return bacon and lamb to pot and add the broth, tomato paste, thyme, bay leaves and rosemary. Stir in potatoes and carrots, making sure they are mostly submerged in the liquid. Bring to a boil then cover with the lid and transfer to preheated oven. Bake for 1 hour and 45 minutes.
Remove from oven. Sprinkle chopped parsley over the stew and serve! Enjoy!
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