Hearty Lamb and Vegetable Stew

Submitted by madchen-girl

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 20
• Serves: 4

ingredients

• 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
• 78.78 ml frozen peas
• 78.78 ml 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.

Reviews

[waynejohn1234]

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.

 

[cook girl]

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!