French Red Wine Lamb Stew with Mushrooms and Carrots
Equipment
- Slow Cooker
- Large Skillet
- Mixing Bowl
Ingredients
- 1 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
- 8 ounces cremini mushrooms, quartered
- 4 medium carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups dry red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb pieces and brown them on all sides for about 5 minutes. Transfer the lamb to the slow cooker.
- Add the mushrooms, carrots, onion, and garlic to the slow cooker with the lamb.
- In a bowl, whisk together the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Pour the mixture over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours until the lamb is very tender.
- Remove the bay leaves before serving.
Notes
Brown the lamb first for deeper flavor in the final sauce. A dry red wine like Cabernet or Pinot Noir works best. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if needed.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Mixing Bowl