Hearty Lamb Stew With Mushrooms and Carrots |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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. Ingredients:
2 lbs lamb stew meat, cut into 1-inch pieces |
1/3 cup flour |
1 1/2 teaspoons seasoning salt (can use white salt) |
1 teaspoon black pepper |
4 -6 tablespoons olive oil |
1 large onion, chopped |
2 small red bell peppers, seeded and chopped |
3 tablespoons fresh minced garlic (or to taste) |
2 teaspoons dried red pepper flakes (or to taste) |
3 tablespoons tomato paste |
2 bay leaves |
2 cups chicken broth |
1/3 cup port wine (or use dry red wine, can use more) |
4 large thick carrots, peeled and cut into large chunks |
1 lb button mushroom (can use more or less) |
salt and pepper |
Directions:
1. Heat oil in a large heavy pot over medium-high heat.
2. Mix the flour with seasoning salt and pepper in a large bowl.
3. Toss the lamb in the flour to coat, shaking off any excess flour.
4. Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
5. 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.
6. Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
7. Return the lamb back to the pot.
8. Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
9. Reduce heat to medium-low; cover and simmer about 45-50 minutes.
10. 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.
11. Remove the bay leaves, ladle into bowls.
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