26 May Fit2Go Recipe: Lamb Stew
WHAT IT IS:
Very tasty and savory Lamb Stew. Lean and full of protein. If you don’t like lamb, just substitute beef!
WHAT YOU’LL NEED:
Fresh Ingredients:
- 4 slices of bacon cut in to 1/4″ strips
- 1 Lb cubed lamb stew meat or boneless leg of lamb or lamb shoulder trimmed and cut in to 1.5″ pieces
- 4 tsp pink Himalayan sea salt divided into a 3 tsp portion and a 1 tsp portion
- 2 tsp black pepper divided equally
- 1 large yellow onion diced
- 4 cloves garlic minced or 4 T minced garlic
- 1.5 C red wine
- 1 Pack button mushrooms thickly sliced
- 4 C beef broth, beef bone broth or beef stock (I use beef stock)
- 1 T tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small yellow potatoes cut into 1″ pieces
- 4 medium carrots peeled and cut into 1/2″ thick pieces
- 1/2 C parsley finely chopped for garnish
Kitchen Equipment:
Krista’s Recommended Kitchen Items:
These are the products I use which I really like and recommend because you won’t be disappointed. Certain kitchen items can really make a difference. Different materials of baking sheets and other cookware (skillets etc.) can distribute the heat to the food differently creating different cook times and different results!
- Food Scale for accurate measurements
- Rachel Ray Baking Sheets (These baking sheets are my favorite because they are durable and the material evenly distributes the heat yielding better results than other baking sheets I’ve used)
- Stainless Steel Mixing Bowls (I recommend using stainless steel mixing bowls because they clean up a lot easier. Often times you just need to rinse them out. They don’t fray inside like plastic ones and since they aren’t plastic you can guarantee there are no harmful chemicals leaking in to your food!)
- Cutting Board
- Chef Knives
- Crock pot (Keep it simple! This is a very nice, sleek looking stainless steel crock pot which has lasted me 5+ years so far. Stainless steel means it doesn’t stain if anything runs down the sides. Just wipe off and it will stay looking brand new!)
- Crock pot liners (For a simple, quick and easy clean up. Simply line crock pot with this, and then toss when finished! Worth the money. Washing by hand is a pain, you often have to let it soak to remove any baked on residue. If you’re using a dishwasher- think about it- How much are you spending on dish washer soap and running hot water for the dish washer? A crock pot takes up a lot of room in the dishwasher which allows you to be able to put less dishes in!)
- Meat thermometer (I like this meat thermometer because it is sleek and simple to use. There are some crazy meat thermometers out there these days, ones with multiple probes and even blue tooth! But keep it simple, trust me you will be happy you did! Don’t over complicate things! I’m a great cook, and this is all I use. It is all you need!)
- Mixing spoons (These mixing spoons are coated in silicone which makes them non-stick and they do not splinter or stain like wooden ones. This a durable set for a good cost!)
- Not used for this recipe, but used for many others: I recommend a cast iron skillet in every kitchen!
- Glass Baking dishes– Holds the heat well, also distributes it evenly for better baked items. Won’t cause cold spots in the food from uneven heating and the surface doesn’t overhead as metal does causing the outside of your food to be burnt!
- Stainless Steel Stock pot– Stainless steel makes for easy clean up and distributes heat evenly to your food without burning it on the bottom (as long as you are stirring per instructions)
INSTRUCTIONS:
- In an 8 qt stock pot saute chopped bacon over medium heat until browned and fat released
- Remove bacon with a slotted spoon and transfer to a plate
- Add lamb to pot and coat in the bacon grease
- Season the lamb with 3 tsp salt and 1 tsp pepper
- Cook lamb over medium heat until browned
- Transfer to the same plate as the bacon
- Add onion to the pot and saute
- Add garlic and saute for about 1 minute stirring constantly
- Add the red wine scraping the bottom to deglaze
- Add button mushrooms and bring to a simmer then cook uncovered for 10 minutes
- Return bacon and lamb to pot
- Add 4 cups broth, 1 tbsp tomato paste, 1 tsp salt, 1 tsp pepper, 1/2 tsp dried thyme & 2 bay leaves
- Stir in potatoes and carrots and make sure they are almost completely submerged in liquid
- Bring to a boil and then cover and simmer for about 1.5 hours (When finished potatoes and lamb will be very tender)
- Garnish with parsley
NUTRITION INFO:
Makes 4 servings
Amount per serving:
Calories: 355
Calories determine your weight.
Macronutrients:
Macronutrients contribute to your body composition (fat vs. muscle).
Protein: 31g
Fat: 6g
Carbs: 32g
