HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS

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Hearty Lamb Stew With Mushrooms and Carrots image

This recipe will feed 3-4 people, it can easily be doubled, and is best if prepared a day ahead, refrigerated and warmed the following day. I have made this stew many times, it is wonderful! Serve with hot cooked egg noodles. I like to add in some frozen peas also.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 1h35m

Yield 3-4 serving(s)

Number Of Ingredients 16

2 lbs lamb stew meat, cut into 1-inch pieces
1/3 cup flour
1 1/2 teaspoons seasoning salt (can use white salt)
1 teaspoon black pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 small red bell peppers, seeded and chopped
3 tablespoons fresh minced garlic (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
3 tablespoons tomato paste
2 bay leaves
2 cups chicken broth
1/3 cup port wine (or use dry red wine, can use more)
4 large thick carrots, peeled and cut into large chunks
1 lb button mushroom (can use more or less)
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 1085.5, Fat 46.7, SaturatedFat 12.5, Cholesterol 326.4, Sodium 928.4, Carbohydrate 43.3, Fiber 7.4, Sugar 15.7, Protein 114.4

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