LAMB STEW WITH SHERRY AND MUSHROOMS
Steps:
- In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
- Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
- Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.
HEARTY LAMB STEW
A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
- Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.
Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium
HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS
This recipe will feed 3-4 people, it can easily be doubled, and is best if prepared a day ahead, refrigerated and warmed the following day. I have made this stew many times, it is wonderful! Serve with hot cooked egg noodles. I like to add in some frozen peas also.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium-high heat.
- Mix the flour with seasoning salt and pepper in a large bowl.
- Toss the lamb in the flour to coat, shaking off any excess flour.
- Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
- Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
- Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
- Return the lamb back to the pot.
- Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
- Reduce heat to medium-low; cover and simmer about 45-50 minutes.
- After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
- Remove the bay leaves, ladle into bowls.
Nutrition Facts : Calories 1085.5, Fat 46.7, SaturatedFat 12.5, Cholesterol 326.4, Sodium 928.4, Carbohydrate 43.3, Fiber 7.4, Sugar 15.7, Protein 114.4
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