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Mint Lamb Stew

Mint Lamb Stew
The lamb here isn’t just tender, it melts in your mouth! This recipe is an adaptation of a stew my mother used to make while I was growing up in England. Now I round it out with local root vegetables.
6 ServingsPrep: 40 min. Cook: 7 hours

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lamb stew meat, cubed
  • 2 shallots, sliced
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 medium potatoes, cubed
  • 1 large sweet potato, peeled and cubed
  • 2 large carrots, cut into 1-inch pieces
  • 2 medium parsnips, peeled and cubed
  • 1 garlic clove, minced
  • 1 tablespoon mint jelly
  • 4 bacon strips, cooked and crumbled

Directions

  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add the meat, a few pieces at a time, and shake to coat. In
  • a large skillet, brown meat and shallots in oil in batches.
  • Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet,
  • stirring to loosen browned bits from pan. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
  • Stir in the broth, potatoes, sweet potato, carrots, parsnips and
© Taste of Home 2013

2 of 2

Mint Lamb Stew (continued)

Directions (continued)

  • garlic. Cover and cook on low for 7-9 hours or until meat is tender.
  • Stir in jelly; sprinkle with bacon.
  • Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013