Prep 15 mins
Cook 1 hr 30 mins
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.
- 2 slice bacon
- 226.79 g lamb, stew cut into small bite-sized piece
- 29.58 ml flour
- 1.23 ml dried thyme
- 1.23 ml dried oregano
- 1.23 ml dried basil
- 1.23 ml garlic powder
- 29.58 ml olive oil
- 1 large yellow onion, diced
- 177.44 ml diced carrot
- 4 garlic cloves (pressed or minced)
- 473.18 ml beef stock
- 236.59-354.88 ml dry red wine
- 1 sprig fresh rosemary
- 1 bay leaf
- 118.29 ml diced potato
- 1 green bell pepper, cut into 1 inch piece
- 170.09-226.79 g cremini mushrooms or 170.09-226.79 g white mushrooms, cut in half
- 78.07 ml frozen peas
- 78.07 ml frozen corn
- Fry two slices of bacon, then set aside bacon and drippings.
- In a large bowl, add flour, dried thyme, oregano, basil, pepper, and garlic powder and stir to combine.
- Add pieces of lamb to mixture and coat.
- In a Dutch oven, warm one tablespoon of oil over medium heat.
- Add one half of lamb/flour/herbs mixture and brown meat, then set aside.
- Repeat previous step with second half of lamb/flour/herbs mixture.
- Return all browned lamb to dutch oven.
- Crumble fried bacon into dutch oven and add bacon drippings, onion, carrot, and garlic.
- Sauté for 2 minutes.
- Add wine, stock, rosemary and bay leaf.
- Reduce heat to medium low, cover, and simmer for 45 minutes.
- Remove rosemary and bay leaf.
- Add potato, bell pepper, mushrooms, peas, and corn.
- Re-cover and continue to simmer until vegetables are tender, approximately 30 minutes.
- Add salt and pepper to taste and serve.
I would love to be able to rate this recipe. Was looking for a lamb stew and this fit the bill but realized it only called for 1/2 lb. lamb for 4 people!!! There must be a mistake. Perhaps it could be corrected and thanks.
This stew was delicious! I did make several modifications, though I'm sure it is just as good in the original. My modifications were: I substituted half of the stock with 1/2 cup of Guinness and 1/2 cup of Bordelaise sauce. I used 1/4 cup of barley instead of potato and put it in after the stock, etc. came to a boil. The last touch is to sprinkle a few drops of red wine vinegar on the bowl as you serve it which gives it that last bit of kick! Overall, a fantasic recipe and I'm happy to be the first to review it!