Lamb Mushroom Stew

Lamb Mushroom Stew

I find myself cooking with lamb more often these days. For some reason it is easier for me to find grass fed antibiotic free lamb than beef. My King Soopers has a great selection. It is also my understanding that lamb is more likely to be raised this way because there is not as high of a demand for it. They are not raised the way most beef are raised. But you can substitute beef in this recipe if you prefer.

This is a great recipe for a cold winter day!

2 lbs lamb for stew

2 portobello mushrooms cubed
1 red onion chopped
1 clove garlic minced
4-5 red potatoes cubed
1 quart beef stock
3 Tbsp brown rice flour
1 cup white wine
zest of one orange
juice of one orange
1 14 oz can of diced tomatoes
2 tsp dried thyme
3 Tbsp fresh rosemary
fresh flat leaf parsley chopped

Salt and pepper lamb. Brown lamb in olive oil. Add onion and cook until soft. Add mushrooms, garlic and potato. Saute for a few minutes. Add flour to form a paste on veggies and lamb. Deglaze pan with white wine and reduce by half. Add beef broth, tomatoes, orange zest, thyme, and rosemary. Bring to a boil, reduce heat and simmer for one to two hours or until potatoes are done. If stew gets too thick, add water. Add orange juice right before serving and garnish with parsley.


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