English-Style Lamb Stew
with Mushrooms
Grab a woolly sweater and throw a log on the fire. We're upgrading this English countryside stew with tender lamb, earthy mushroom and sweet celery!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Agneau haché
227
Champignons
2 pièce(s)
Gousses d'ail
2 cs
Farine tout usage
(Contient Blé)
1 pièce(s)
Branche de romarin
3 pièce(s)
Pomme de terre à chair jaune
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
113 g
Mirepoix
56 g
Petits pois
7 g
Persil
2 cs
Sauce tomate
1 pièce(s)
Concentré de bouillon de bœuf
Pas inclus dans votre livraison
2.25 cs
Huile*
2 cs
Beurre*
¼ cc
Poivre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Cut potatoes into 1/2-inch pieces. Strip 1 tbsp rosemary leaves off stems. Roughly chop the rosemary leaves. Toss potatoes with 1 tbsp oil (dbl for 4ppl) and half the rosemary on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
While the potatoes cook, quarter the mushrooms. Peel, then mince or grate garlic. Roughly chop the parsley.
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. When lamb is done cooking, transfer to a medium bowl and set aside.
Add 2 tbsp butter (dbl for 4ppl) to the same pot, then mirepoix, mushrooms, garlic and remaining rosemary. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce, lamb and any juices from the bowl. Stir to coat. Sprinkle over flour. Cook, stirring often, until flour coats veggies and lamb, 1-2 min.
Add broth concentrate(s) and 2 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.
Add roasted potatoes and peas to the stew. Stir to combine. Divide stew between bowls. Sprinkle over the parsley.