Bacon & Lamb Stew
(Serves 4-6)
Ingredients:
1 ½ lb (750g) lean lamb (chopped)
1 large onion (chopped)
1 carrot (chopped)
6 oz lean bacon ( chopped into 2” pieces)
2 oz button mushrooms
3 green beans (halved)
2 oz dried peas (soaked overnight)
1 garlic clove (crushed)
2 table spoons plain flour
1 large glass red wine
1 pint (0.48 ltr) lamb or chicken stock
1 table spoon tomato puree
1 table spoon tomato relish
8- medium sized shallots (whole)
1 basil leaf
1 table spoon cooking oil
Salt & crushed black pepper to taste
Preparation:
Coat the lamb thoroughly in the flour which has been pre-seasoned with salt & pepper. Add about half at a time to a hot saucepan and turn until the meat is browned.
Add the meat to the slow cooker. Drain away excess fat from the pan, then add the chopped onion and the bacon pieces. Fry for around 5 minutes, then add the wine, stock, puree, relish, garlic, shallots and the rest of the ingredients.
Bring to the simmer for a few minutes, then add the whole mix to the slow cooker stirring the mixture through.
Add salt and pepper to taste. Cook on ‘low’ for 7-8 hours.
When finished taste and season for flavour and add thickening as needed.
Beautiful tasty dish best served on a bed of creamy mashed potatoes, with a side of peas or green beans.
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