An ideal recipe for a cold winter day!
- 4 strips bacon
- 2 lbs lamb- stewing cubes or shoulder, cut into 1 inch pieces
- salt
- pepper
- ¼ cup flour
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 ½ cup red wine
- 1 lb mushrooms, sliced
- 4 cups beef broth
- 1 tbsp tomato paste
- 2 bay leaves
- ½ tsp thyme
- 1 ½ yellow potatoes, quartered
- 4 medium carrots, peeled and cut into ½ in pieces
- ¼ cup parsley to garnish
Season lamb with ½ tbsp salt and 1 tsp pepper. Sprinkle with flour and toss to coat.
In a Dutch oven, sauté chopped bacon until browned. Remove bacon with slotted spoon. Brown lamb on all sides in a few batches in the bacon grease then transfer to plate with bacon.
Add onion and sauté for 2 minutes. Add garlic and cook for 1 minute. Add the wine, deglazing while stirring. Add mushrooms, bring to simmer and cook for 10 minutes. Preheat oven to 325F.
Return lamb and bacon to pot and add broth, tomato paste, 1 tsp salt, ½ tsp pepper, ½ tsp thyme and bay leaves. Add potatoes and carrots, bring to a boil and cover. Place in oven and leave for 1h45 minutes. Sprinkle chopped parsley over dish and serve.