Lamb Stew Recipe
Adapted from the recipe by Natasha’s Kitchen
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Serves 8 people
Ingredients
*Ingredients currently available at the farmers’ market
â—Ź 4 oz bacon*, chopped into 1/4" strips
â—Ź 2 lbs lamb stew meat*
â—Ź 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
â—Ź 1 tsp black pepper for lamb plus 1/2 tsp for stew
â—Ź 1/4 cup all-purpose flour
â—Ź 1 large yellow onion*, diced
â—Ź 4 garlic cloves*, minced
â—Ź 1 1/2 cups red wine
â—Ź 1 lb mushrooms*, thickly sliced
â—Ź 4 cups low sodium beef broth or stock
â—Ź 1 Tbsp tomato paste
â—Ź 2 bay leaves
â—Ź 1/2 tsp dried thyme*
â—Ź 1 1/2 lbs small potatoes* halved or quartered into 1" pieces
â—Ź 4 medium carrots*, peeled and cut into 1/2" thick pieces
- 1/4 cup parsley, finely chopped for garnish
Instructions
1. In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat
released. With a slotted spoon, transfer bacon to a large plate.
2. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle
with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over
medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
3. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring
constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms,
bring to simmer then cook uncovered 10 min. Preheat Oven to 325ËšF.
4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2
tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making
sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully
transfer to preheated oven at 325ËšF for 1 hr and 45 min. When done, potatoes and lamb
will be very tender.
This week’s article: When Does Soup Become Stew?
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