Lamb Stew

Prep:30 mins | Cook:2 hr 20 mins | Total:2 hrs 50mins | Servings:8

Ingredients

  • 4 oz bacon; 4 strips, chopped into 1⁄4" strips
  • 2 lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat, cut into 1‌1⁄2" pieces
  • 1⁄2 Tbs sea salt for lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1⁄2 tsp for stew
  • 1⁄4 cup flour
  • 1 lg yellow onion, diced
  • 4 cloves garlic, minced
  • 1‌1⁄2 cups good red wine
  • 1 lb button mushrooms, thickly sliced
  • 4 cups beef broth
  • 1 Tbs tomato paste
  • 2 bay leaves
  • 1⁄2 tsp dried thyme
  • 1‌1⁄2 lbs small yellow potatoes, halved or quartered into 1" pieces
  • 4 medium carrots, cut into 1⁄2" pieces
  • 1⁄4 cup parlsey finely chopped for garnish

Directions

  1. In a 5 qt dutch oven, sauté 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 Tbs 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 1‌1⁄2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Heat oven to 325˚F.
  4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbs 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 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender
Source:Natasha's Kitchen