Ingredients
4 oz bacon (4 strips, chopped into 1/4″ strips)
2 lbs boneless leg of lam or lam shoulder trimmed of excess fat, cut into 1 1/2″ pieces
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour or gluten free flour*
1 large yellow onion diced
4 garlic cloves minced
1 1/2 cups good red wine *
1 lb button mushrooms thickly sliced
4 cups low sodium beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes halved or quartered into 1″ pieces
4 medium carrots 10 oz, peeled and cut into 1/2″ thick pieces
1/4 cup parsley finely chopped for garnish
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