Irish Lamb Stew with Mushrooms and Red Wine
Ingredients
| 2 lbs lamb stew meat, trimmed of fat and cubed | ||
| 2 tbs olive oil | ||
| 1 and 1/2 cup onion, finely minced | ||
| 4 cloves garlic minced | ||
| 4 cups water | ||
| 1/2 cup dry red wine | ||
| 2 lbs potatoes, peeled and cut into chunks | ||
| 5 carrots, peeled and cut into 1/8 inch rounds | ||
| 1 lb mushrooms, quartered | ||
| 1 14 oz can of whole tomatoes | ||
| 1 small can tomato paste | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 tbs fresh rosemary, chopped | ||
| 2 tbs mint, finely minced |
This is a delicious stew that uses lamb shoulder and is perfect for a informal dinner.
- Heat oil in a large dutch oven or stock pot, using medium heat.
- Add onion and garlic and saute until soft.
- Add meat and cook for 10 minutes or until brown on all sides.
- Add carrots, potatoes, and cook for 5 minutes.
- Add mushrooms, and cook for another 5 minutes.
- Add all other ingredients and cover and cook for 30 to 40 minutes.
- Simmer for an additional 10 minutes then serve over rice.
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