Lamb Stew


1/2 lb. of bacon cut into small strips

2 lbs. boneless leg of lamb cut into 1 1/2" pieces

1/4 cup all purpose flour 

1/2 tsp. salt and pepper for the lamb plus 1/4 tsp each for stew

1 large yellow onion diced

4 medium carrots peeled and cut into 1/2" pieces

5 cloves of garlic minced

1 1/2 cups Concannon Vineyards red wine(Cabernet blend, Cabernet Sauvignon or Merlot)

2 cups white mushrooms, thickly sliced

2 cups red potatoes cut into 1/2" pieces

1 tbsp tomato paste

4 cups beef broth

2 bay leaves

Fresh cut parsley for garnish

Preheat the oven to 325 degrees.

In a large dutch oven on medium high heat,  sauté the slices of bacon until browned and fat rendered.  With a slotted spoon, transfer the bacon to a bowl.  

Season lamb with salt and pepper and sprinkle flour over the lamb piece.  Toss to coat.

Brown the lamb in the bacon grease in dutch oven.  Cook the lamb in 2-3 batches for 3-5 per side. Do not over crowd the pan.  Transfer browned lamb pieces to the bowl with the bacon.

Add diced onion and carrots to the dutch oven and sauté for 2-3 minutes.  Add garlic and cook for another minute.

Add 1 1/2 cups red wine, scraping the bottom of the pan to deglaze.  

Add the mushrooms, diced potatoes and tomato paste to the pan.  Cook together for 2-3 minutes.

Return the bacon and the lamb to the dutch oven.  Stir to combine.

Add the beef both, bay leaves and remaining salt and pepper to the pot.  Make sure that the potatoes are submerged in the liquid.  Cover the pot and transfer to the oven.  Cook for 1 1/2 hours.  Lamb and potatoes should be tender.

Garnish with parsley when serving.


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