Hearty Lamb and Vegetable Stew |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
This stew is very flavorful - I get compliments every time I serve it. Whenever I make a pot, I always put at least one serving in the freezer to enjoy on a cold winter evening. The recipe was adapted from Maryana Vollstedt's The Big Book of Soups & Stews. You can also use beef or veal in this recipe, but I prefer lamb because it is more flavorful. Ingredients:
2 slices bacon |
1/2 lb lamb, stew cut into small bite-sized piece |
2 tablespoons flour |
1/4 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/4 teaspoon garlic powder |
2 tablespoons olive oil |
1 large yellow onion, diced |
3/4 cup diced carrot |
4 garlic cloves (pressed or minced) |
2 cups beef stock |
1 -1 1/2 cup dry red wine |
1 sprig fresh rosemary |
1 bay leaf |
1/2 cup diced potato |
1/2 green bell pepper, cut into 1 inch piece |
6 -8 ounces cremini mushrooms or 6 -8 ounces white mushrooms, cut in half |
1/3 cup frozen peas |
1/3 cup frozen corn |
Directions:
1. Fry two slices of bacon, then set aside bacon and drippings.
2. In a large bowl, add flour, dried thyme, oregano, basil, pepper, and garlic powder and stir to combine.
3. Add pieces of lamb to mixture and coat.
4. In a Dutch oven, warm one tablespoon of oil over medium heat.
5. Add one half of lamb/flour/herbs mixture and brown meat, then set aside.
6. Repeat previous step with second half of lamb/flour/herbs mixture.
7. Return all browned lamb to dutch oven.
8. Crumble fried bacon into dutch oven and add bacon drippings, onion, carrot, and garlic.
9. Sauté for 2 minutes.
10. Add wine, stock, rosemary and bay leaf.
11. Reduce heat to medium low, cover, and simmer for 45 minutes.
12. Remove rosemary and bay leaf.
13. Add potato, bell pepper, mushrooms, peas, and corn.
14. Re-cover and continue to simmer until vegetables are tender, approximately 30 minutes.
15. Add salt and pepper to taste and serve.
|
|