Lamb Stew Recipe

In a large, 5-qt Dutch oven placed over medium heat, saute the chopped bacon until browned and crispy. With a slotted spoon, transfer the bacon to a large plate and set aside.

Add lamb meat to a large bowl and season it with one teaspoon salt and pepper. Sprinkle with 1/4 cup flour and toss to coat.

Preheat oven to 350 degrees F.

Cook the lamb pieces in 2 batches in the hot bacon grease over medium heat until browned. It will take about 3-4 minutes per side. Then, transfer the meat to the plate with the bacon.

Add diced onion to the dutch oven and sauté for 2 mins. Add garlic and cook for another minute, stirring constantly.

Add 1 1/2 cups of wine, scraping the bottom of the pot with a wooden spoon to deglaze it.

Add sliced mushrooms, bring the stew to a simmer, and cook it uncovered for 10 mins.

Add bacon and lamb to the pot and the beef broth with the rest of the ingredients, except for sweet peas. Press the potatoes to be submerged in liquid mostly.

Season with salt and pepper.

Bring to a boil, then cover with the lid. Carefully transfer to the preheated oven and cook for 1 hour and 45 minutes to 2 hours.

Stir in the frozen sweet peas in the last 30 minutes of cooking. Taste and adjust for salt and pepper.

When done, the potatoes and lamb should be very tender.

Garnish with parsley and fresh rosemary before serving.