Mint Lamb Stew
TOTAL TIME: Prep: 40 min. Cook: 6 hours
YIELD: 6 servings (2-1/4 quarts).
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. —Maureen Evans, Rancho Cucamonga, California
Ingredients
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 pounds lamb stew meat, cubed
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2 shallots, sliced
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2 tablespoons olive oil
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1/2 cup red wine
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2 cans (14-1/2 ounces each) beef broth
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2 medium potatoes, cubed
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1 large sweet potato, peeled and cubed
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2 large carrots, cut into 1-inch pieces
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2 medium parsnips, peeled and cubed
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1 garlic clove, minced
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1 tablespoon mint jelly
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4 bacon strips, cooked and crumbled
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Minced fresh mint, optional
Directions
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1.
In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches.
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2.
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.
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3.
Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.
Nutrition Facts
1-1/2 cups: 442 calories, 13g fat (4g saturated fat), 79mg cholesterol, 1016mg sodium, 46g carbohydrate (11g sugars, 5g fiber), 31g protein.
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