Bacon, onion, garlic and sherry add plenty of flavour to this lamb and mushroom stew.
Directions for: Lamb Stew with Sherry and Mushrooms
Ingredients
3 Tbsp olive oil
4 slices center-cut bacon
2 lbs lamb stew meat
4 cups mushrooms, quartered
6 carrots, roughly chopped
5 cloves garlic, smashed
2 vidalia onions, roughly chopped
cup all-purpose flour
4 cups beef stock
cup sherry
3 bay leaves
Salt and freshly ground black pepper
1 cup heavy cream
3 Tbsp fresh parsley, chopped
3 Tbsp fresh tarragon leaves
1 bag petit frozen peas
1 serving buttered noodles, for serving
Directions
1. In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
2. Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
3. Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.
See more: Lamb, Vegetables, Dinner, Comfort Food