Hearty Lamb Stew With Mushrooms and Carrots

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READY IN: 1hr 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large heavy pot over medium-high heat.
  • Mix the flour with seasoning salt and pepper in a large bowl.
  • Toss the lamb in the flour to coat, shaking off any excess flour.
  • Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
  • 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.
  • Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
  • Return the lamb back to the pot.
  • Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
  • Reduce heat to medium-low; cover and simmer about 45-50 minutes.
  • 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.
  • Remove the bay leaves, ladle into bowls.
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