Loading Video...
Recipe courtesy of Nancy Fuller

Lamb Stew with Sherry and Mushrooms

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
  2. Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
  3. Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.
9m Intermediate 99%
CLASS
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
CLASS
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
40m Easy 99%
CLASS
Michael Symon

Sweet Potato Stew

17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages