Lamb FB Cubes – 500G
19th March 2020
Lamb FB Mince – 500G
19th March 2020
HEARTY LAMB STEW
INGREDIENTS:
- 1kg Stewing Lamb / Mutton
- 150g Chopped Bacon – GET IT HERE
- 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 1/2 cups good red wine
- 500g button mushrooms thickly sliced
- 4 cups low sodium beef broth or stock
- 1 Tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 1/2 lbs small yellow potatoes halved or quartered into 2-3cm pieces
- 4 medium carrots, peeled and cut into 2cm thick pieces
- 1/4 cup parsley finely chopped for garnish
DIRECTIONS:
- Preheat Oven to 180˚C.
- In a large Dutch oven, sauté 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 fat 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 1 1/2 cups wine, scraping the bottom to deglaze.
- Add sliced mushrooms, bring to simmer then cook uncovered 10 min.
- 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 180˚F for 1 hr and 45 min.
- When done, potatoes and lamb will be very tender.
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