This delicious, hearty and warming lamb stew is perfect for the transition into the cooler months. It’s super easy and a firm favourite for the whole family.
4 strips of bacon, (chopped into 1/4″ strips)
2 packs of Beech Ridge free range diced lamb (approx 2 lbs) or 2lbs of boneless leg of lamb or lamb shoulder cut into 1 1/2″ pieces
Sea salt & black pepper
30g plain flour
1 large onion, diced
4 garlic cloves, minced
1 1/2 glasses of good red wine,
500g button mushrooms, thickly sliced
1-litre beef stock
1 tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small/new potatoes, halved
4 medium carrots, peeled and sliced
A bunch of parsley, finely chopped for garnish
Preheat oven to 180˚C.
In a large casserole dish, saute the chopped bacon over medium heat until browned and the fat is released. Transfer bacon to a large plate with a slotted spoon,
While bacon cooks, season lamb pieces salt and pepper. Sprinkle with flour to coat. Cook lamb in a couple of batches in the hot bacon grease over medium heat until browned (3-4 min per side), then transfer to the plate with bacon.
Add diced onion and sauté for 2 min. Add the garlic and cook another minute, stirring constantly.
Add the wine, scraping the bottom to deglaze.
Add the sliced mushrooms, bring to a simmer and cook uncovered for 10 min.
Return bacon and lamb to pot and add the stock, tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and the 2 bay leaves.
Stir in the potatoes and carrots, making sure the potatoes are mostly submerged in the liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 180˚C for 1 hr and 45 min.
When done, potatoes and lamb will be very tender.
Serve with fresh greens or crusty bread – ENJOY.