“Hearty Lamb Stew”

Do you have any big plans this weekend? Well Friday usually means a trip to the local market and meal prep for the weekend and the following week. I like to cook around what I’ll be doing and plan my meals. If you have kids then your plans maybe different than someone without. My recipe for Hearty Lamb Stew will work for a single person or a family. The stew makes great leftovers for several days after cooking.

Hearty Lamb Stew

Tender lamb starts this hearty stew that is browned in rendered bacon fat. Onion and garlic are added then the pan is deglazed with red wine. The smell in your kitchen will knock your socks off. Now stir in mushrooms, cooking until liquid is released. Add tomato paste and pour in beef stock. Sprinkle in herbs and salt and pepper. This is the start of something outstanding.

Hearty Lamb Stew

Cover the Dutch oven and low simmer for about 1 hour or until lamb is tender. Stir in carrots and potatoes, cover and cook for an additional 30 minutes. When ready to serve sprinkle each serving with fresh chopped parsley. You can easily serve this stew with a salad and maybe some crusty bread to sop up the juices because it’s mighty tasty.

Hearty Lamb Stew

Lamb was one of my Dad’s favorite foods especially if preparing in stews. I learned to love it yet I understand it may be an acquired taste for some. However, I encourage you to give this stew a try. I think I can make you and your family a lover of lamb. I love foods that taste good and this stew is full of great flavor. Give this recipe a try on your next day off or one weekend soon. I truly hope you enjoy this recipe as much as my family and I have over the years.

Hearty Lamb Stew

 

Hearty Lamb Stew

1/4-pound (4 strips) applewood smoked bacon, chopped

2-pounds boneless lamb shoulder (lamb neck bones can be used), trimmed

2 t. fine sea salt plus 1 t. for seasoning stew

1 1/2 t. black pepper, divided

1/4 cup all-purpose flour

1 large yellow onion, chopped

4 garlic cloves, finely minced

1 1/2 cups red wine (one you like to drink)

1-pound white mushrooms, sliced

4 cups beef stock

1 T. tomato paste

2 fresh bay leaves

1/2 t. dried thyme

1 1/2-pounds baby Yukon gold potatoes, halved

4 medium carrots, cut into 1/2-inch pieces

Fresh parsley, finely chopped, for garnish

 

In a 6-quart Dutch oven over medium-high heat, brown bacon until fat is rendered and crispy. Remove bacon to a large plate and set aside.

Season lamb with 2 t. salt and 1 t. pepper. Toss lamb in flour, coating well. Sauté lamb in bacon fat in 2 batches until browned, about 4 minutes and remove to plate with bacon and set aside.

Add in onion and sauté 2 to 3 minutes. Stir in garlic and cook for 1 minute, stirring constantly. Pour in red wine, scraping bottom of Dutch oven to deglaze pan. Add in sliced mushrooms, bringing wine to simmer and cook uncovered for 10 minutes.

Return lamb and bacon to Dutch oven along with beef stock, tomato paste, 1 t. salt, 1/2 t. pepper, thyme and bay leaves.

Cover Dutch oven and cook on low simmer for about 1 hour. Stir occasionally to prevent sticking.

Add in potatoes and carrots, cover and continue to cook for about 30 minutes until meat is tender and potatoes and carrots are fork tender.

Serve with crusty bread.

Makes about 8 servings.