Lamb Stew With Sherry And Mushrooms
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Olive Oil4 cups
Mushroom (quartered)6 large
Carrot (roughly chopped)5 cloves
Garlic (smashed)1 cup
All-Purpose Flour4 cups
Beef Stock1 cup
Sherry1
Salt1 cup
Heavy Cream3 tbsps
Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
In a large pot over medium-high heat, add the olive oil and bacon
3
When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside
4
Add the lamb and let the meat brown on all sides, about 3 minutes per side
5
Remove the meat with a slotted spoon and set aside
6
Chop the bacon into 1/4-inch pieces
7
Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir
8
Mix in the flour
9
Add the beef stock, sherry, bay leaves and lamb
10
Add salt and pepper and cover the pot but leave a vent for the steam to escape
11
Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours
12
Slowly stir in the heavy cream, parsley, tarragon and peas
13
Serve the stew in shallow bowls over buttered egg noodles