This recipe for lamb stew is very simple to make and is full of healthy foods. The Irish Stew is cooked in a single pan, which makes the lamb chunks very tender and the food very flavorful!
– 8ozbaconchopped into 1/4" strip – 2lbsboneless leg of lamb or lamb – 1teaspoonsea saltor to taste – 1teaspoonground black pepper – 1/4cupall-purpose flour – 1large yellow oniondiced – 4clovesgarlicminced – 1 1/2cupsred wineor broth – 1lbbaby Bella mushroomssliced – 4cupsbeef brothlow sodium – 2tablespoonsWorcestershire sauce – 1tablespoontomato paste – 2bay leave – 1teaspoonfresh rosemarychopped – 1 1/2lbsred potatoeshalved or quartered – 4medium carrotspeeled and cut into 1/2" thick piece – 2celery ribschopped – 1cupfrozen sweet pea – 1/4cupparsleyfinely chopped – Fresh rosemary
Ingredients
Cook chopped bacon in a large, 5-quart Dutch oven over medium heat until browned. Place bacon on a big platter with a slotted spoon.
Put the lamb meat in a big bowl and season it with one teaspoon of salt and one teaspoon of pepper. Add 1/4 cup of flour and mix it in.Warm the oven up to 350 degrees F.
Brown lamb chunks in two batches in heated bacon fat over medium heat. After 3–4 minutes per side, move the meat to a bacon-topped dish.
Put diced onion in the Dutch oven and cook for two minutes.Add the garlic and cook for one more minute while stirring constantly.Scrub the pot's bottom with a wooden spoon after adding 1 1/2 cups of wine.
When you add sliced mushrooms, bring the mixture to a simmer, and then continue cooking for ten minutes with the lid being removed.
To the pot, add the bacon and the lamb, and then add the beef broth along with the remaining ingredients, with the exception of the sweet peas.
It is important to ensure that the potatoes are completely submerged in the liquid.Use pepper and salt to season the food.
Prepare by bringing to a boil, covering with the lid, and then carefully transferring to an oven that has been preheated to cook for one hour and forty-five minutes.
During the final thirty minutes of simmering, stir in the frozen sweet peas. At the same time, taste the dish and adjust the seasonings with salt and pepper.
Following the completion of the cooking method, the potatoes and the lamb need to be of an exceptionally delicate consistency.
Prior to serving, make sure to garnish the meal with some fresh parsley and rosemary. This will bring the dish to a satisfying conclusion.
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