Nothing warms you up like a good stew, and what better time than fall to enjoy a pot of Lamb Stew? Savory and delicious, this recipe will quickly become a fall classic.
4 oz bacon
2 lbs. boneless leg of lamb, cut into 1 1/2" pieces
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour
1 large yellow onion, diced
4 garlic cloves, minced
1 lb button mushrooms, thickly sliced
4 cups beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes, halved
4 medium carrots, peeled and cut into 1/2" thick pieces
1/4 cup parsley, finely chopped for garnish
In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add sliced mushrooms, bring to simmer then cook uncovered 10 min.
Preheat Oven to 325˚F. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves.
Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid.
Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.